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Flourless Vanilla Cake {Gluten Free, Dairy Free}

One bite and you’ll never believe this flourless vanilla cake has NO flour whatsoever!
Course Dessert
Cuisine American
Keyword dairy free baking, flourless recipes, gluten free cake
Prep Time 25 minutes
Cook Time 40 minutes
Rest time 30 minutes
Total Time 1 hour 35 minutes
Servings 12 pieces
Calories 270kcal
Author Christine

Ingredients

  • 180 grams almond meal about 2 cups
  • 60 grams coconut finely shredded, about ⅔ cup
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 250 grams granulated sugar finely ground, about 1 ¼ cups
  • ½ cup dairy free butter cubed and softened
  • 4 eggs
  • 2 teaspoons pure vanilla extract

Instructions

  • Add the almond meal, finely shredded coconut, baking powder, salt and finely ground sugar to the bowl of a stand mixer.
    overhead shot of dry ingredients in a bowl
  • Mix on low speed for 30 seconds. Stop machine.
  • Add the softened butter to the dry ingredients and mix on medium speed until mixture is creamed - about 2 minutes.
    overhead shot of creamed ingredients
  • In a small bowl, mix the eggs and vanilla extract until fully combined.
  • Turn on the stand mixer and with the mixer on low, slowly add the egg mixture and continue mixing. Scrape the bowl down a couple times.
    overhead shot of batter
  • Turn the speed up to medium and beat for 3 minutes until batter is pale yellow.
    overhead shot of batter
  • Remove the bowl from the stand mixer and let batter rest for 20 minutes.
  • Preheat oven to 350 F. Prepare 9” springform baking pan by spraying lightly with cooking spray.
  • Then cut a piece of parchment paper to fit the base and spray the paper and the inside sides of the pan. Sprinkle with some gluten free flour to evenly coat the pan.
    overhead shot of pan
  • Pour batter into the pan and let bake for 40 -45 minutes. Cake will be golden brown.
    side shot of batter in pan
  • Remove from the oven and allow to cool in the pan for 30 minutes.
    side shot of cake with knife along the side
  • Use a knife to loosen the sides of the pan.
    side shot of cake with knife along the side
  • Unhook the pan and turn the cake out onto a wire rack to finish cooling.
    side shot of cooling cake
  • Flip the cake back over to decorate the top of the cake with berries and a dusting of powdered sugar.
    overhead shot of cake

Video

Notes

  • Make sure all ingredients are at room temperature.
  • Use ground sugar (caster sugar) and ground coconut.
  • Beat the batter for the full 3 minutes until it's pale yellow.
  • Let the batter rest for at least 20 minutes before baking.
  • Use parchment to line the bottom of the pan.
  • Let cool completely before decorating with fresh fruit.
 

Nutrition

Calories: 270kcal | Carbohydrates: 25g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg