Flourless Vanilla Cake Recipe: Gluten Free & Dairy Free
One bite and you’ll never believe this flourless vanilla cake has NO flour whatsoever!
Servings: 12 pieces
Calories: 270kcal
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 vegan butter cubed and softened
- 4 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the granulated sugar by pulsing it in the bowl of a food processor for 60 seconds until fine.
- Prepare the coconut by pulsing it in the bowl of a food processor for 30 seconds, until finely shredded.
- Add the almond meal, finely shredded coconut, baking powder, salt, and finely ground sugar to the bowl of a stand mixer.
- 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.
- 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 down the bowl a couple times.
- Turn the speed up to medium and beat for 3 minutes until batter is pale yellow.
- 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.
- Pour batter into the pan and let bake for 40-45 minutes, until toothpick inserted into the center comes out clean. Cake will be golden brown.
- Remove from the oven and allow to cool in the pan on a wire rack for 30 minutes.
- Use a knife to loosen the sides of the pan.
- Unhook the pan and turn the cake out onto a wire rack to finish cooling.
- Flip the cake back over to decorate the top of the cake with berries and a dusting of powdered sugar.
Video
Notes
- Make sure all ingredients are at room temperature.
- Use a food processor to ground the sugar to make caster sugar and ground the coconut.
- Beat the batter for the full 3 minutes until it's pale yellow.
- Use parchment to line the bottom of the pan.
- Let cool completely before decorating with fresh fruit.
