Why do people eat flourless cake?

The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted .

Does flourless chocolate cake contain gluten?

This dark, rich, and deliciously moist flourless chocolate cake is naturally gluten free . A 1 bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. With its fudge-like texture, it satisfies even the biggest chocolate craving.

Does flourless cake go bad?

At room temperature this flourless chocolate cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap . If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove from the fridge for 1 – 2 hours before serving.

Is gluten free cake healthier?

So, unless you have celiac disease or a sensitivity to gluten, gluten-free products are not inherently better for you than their originals : in fact, some gluten-free breads and other more processed products may actually contain less fiber and other essential nutrients.

Which flour is best for gluten-free cakes?

Oat Flour . With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

What is the difference between flourless and gluten-free?

Is There a Difference Between Flourless and Gluten-Free? Flourless does not always mean gluten-free. Gluten-free means no gluten – which is the protein that can be found in many other ingredients beyond flour.

Does flourless cake need to be refrigerated?

Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days . If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.

Why do people eat eggless cakes?

Baking without eggs isn't just for vegans and those who suffer from allergies – it's also embraced by the health-conscious, too. Many egg substitutes are lower in saturated fat and cholesterol, which makes them a great choice for anyone keen to protect heart health .

What is the history of flourless cakes?

As the story goes, the traditional torta from the island of Capri was first made by accident in the 1920s when a baker forgot to add flour to an almond cake . The result was a soft, flourless cake with a rich, chocolate flavour.

What does a flourless cake taste like?

The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse .

What is the history of flourless chocolate cake?

Who Created Flourless Chocolate Cake? The first recorded version of flourless chocolate cake was in Ferrara, Italy, in 1900 . However, various origin myths exist. Whatever the true story is, one common theme remains: this sumptuous cake resulted from a fortunate baking mistake.

Flourless Chocolate, Almond and Chestnut Brownie Cake (Gluten Free)

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A delicious chocolate brownie cake. The perfect combination of dense chocolate and gorgeous almond flavour. Served with cashew cream and fresh fruit.

Jump to Recipe

Before I get onto my recipe (and oh my it’s a good one!) Just a quick word about the lovely evening I’ve just had as I’m writing this on the way back from an inspirational evening in London at Come Dine with Eve.

A panel discussion with the most inspiring female chefs talking about their careers, inspiration and the experiences of women in the restaurant trade. The impressive line up included; Sophie Michell, Ana Morris, Anna Hansen, Chantelle Nicolson, Claire Clark and Lisa Allen–just wow! I’m not sure about you, but nothing inspires me more than strong and courageous women following their foodie passion.

Ingredients

2 tbsp melted coconut oil
180 g cooked chestnuts
100 g ground almonds
1 tbsp vanilla extract
1 tsp all spice
9 pitted Medjool dates
100 g good quality dairy free chocolate melted
2 tbsp raw cacao
1 tsp baking powder
1 tsp almond extract
Pinch of sea salt
3 tbsp coconut sugar or sugar for choice

For the cashew cream

200 g soaked cashews
Juice 1 lemon
2 tbsp maple syrup
1/2 tbsp vanilla extract
Pinch sea salt
Water
Strawberries/fruit

Alternative toppings

Vegan cream cheese
Apples or pears sliced
Nuts of choice

Instructions

Pre heat your oven to 180C
Pop the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes. Add in the dates and blitz again, then finally the melted chocolate, ground almonds, cacao, baking powder, almond & vanilla essence, salt and coconut sugar and pulse again until everything is well combined (Please note, the batter is super thick).
Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides).
Bake for 20 minutes until the edges are getting a little brown.

To make the cashew cream

Pop all the ingredients into your cleaned food processor and blitz until smooth and creamy.
Add a little water if the consistency is a little thick.
Allow to cool and then top with the cashew cream and strawberries.

Alternative toppings

Top with the cream cheese, sliced fruits and nuts.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Chocolate, Almonds or Chestnuts

Fruity Carrot Cake Muffins

Chocolate Biscoff Almond Brownie Hearts

Discuss this Recipe with Niki

14 Responses

This cake looks so beautiful that so want to make some for a friends wedding. Can it be frozen and then thawed later to add the topping? Many thanks.
Reply
1. Hi Kathy
  So happy you like.
  I’m afraid I haven’t tried freezing it.
  Love
  niki xx
  Reply
Turned out really well. I used date syrup instead of the coconut sugar and in the icing. I found 1 cup of cashews ample for the icing. Good be a little sweeter but lovely, dense and rich. Reminded me of chocolate marzipan. Thank you
Reply
1. Hi Julian
  So happy you liked it.
  My best
  Niki x
  Reply
Hello there 🙂
I’ll be making this delicious sounding cake tomorrow I think my guests will be impressed this is actually non dairy and gluten free
Instead of using coconut sugar, do you think I could successfully replace that with another Medjool date or two?
Reply
1. Hi Lydia
  Fantastic!
  I haven’t tried but I think so, taste the batter and if its sweet enough and go for it.
  Love
  Niki xxx
  Reply
Hi,
can I use chestnut floor instead chestnut?
Reply
1. I dont think so on this one x
  Reply
Are the chestnuts roasted Nicki or can they be cooked any other way? I roasted dome at Christmas and they turned out very hard.
Reply
1. Hi Barbara
  Yes they are pre cooked ones. So soft rather than hard.
  I hope you can find some.
  Love
  Niki xx
  Reply
Just making this cake for two vegan friends. Can it be frozen (without the topping)? So simple to make. Thanks for the recipe. It’s in the oven but looks and smells amazing already!
Reply
1. Brilliant, hope you enjoyed xxx
  Reply
Hi Niki, Interesting how you call for two forms of chocolate, love that. I imagine it gives a dense chocolate-y flavor. And chestnuts? Wow, this looks fun. Thanks for sharing sweetie! Dee xx.
Reply
1. Thank you honey!
  I know I’ve gone full on chocolate – makes a big difference though!!
  So glad you like it Dee!
  Love, Niki xxx
  Reply

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Flourless Chocolate, Almond and Chestnut Brownie Cake (Gluten Free) | Rebel Recipes (2024)

Ingredients

For the cashew cream

Alternative toppings

Instructions

To make the cashew cream

Alternative toppings

More Recipes with Chocolate, Almonds or Chestnuts

Discuss this Recipe with Niki

14 Responses

Buy Me a Coffee

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FAQs

Why do people eat flourless cake? ›

What is the history of flourless chocolate cake? ›