Best 2 Flour Free Cake Recipes

**Flourless Chocolate Cake: A Decadent Treat for Chocolate Lovers**

Indulge in the rich and decadent world of flourless chocolate cake, a timeless classic that has captivated dessert enthusiasts for generations. This exceptional cake boasts an irresistibly moist and fudgy texture, achieved through a symphony of carefully selected ingredients that come together to create a masterpiece. As you embark on this culinary journey, you'll discover a treasure trove of flourless chocolate cake recipes, each offering unique variations and flavor profiles to tantalize your taste buds. From the classic dark chocolate rendition to the vibrant raspberry swirl and the nutty indulgence of almond flour, these recipes cater to every chocolate lover's desire. Prepare to embark on a delectable adventure as you explore the world of flourless chocolate cakes, where every bite promises a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX

I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix image

A healthy, gluten-free cake flour mix. Substitute it for regular flour cup-for-cup in cake recipes and other baked goods (but not bread, which needs a different mixture). The ingredients are easily purchased online or in most healthfood stores.

Provided by Whats Cooking

Categories Dessert

Time 10m

Yield 2-3 recipes

Number Of Ingredients 4

Ingredients

3 cups brown rice flour (fine ground)
1 cup potato starch (not potato flour)
1/2 cup tapioca flour
1 1/4 teaspoons guar gum or 1 1/4 teaspoons xanthan gum

Steps:

Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
Store in airtight container or ziploc bag in refrigerator.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)

Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting Recipe - (4.2/5) image

Provided by Jackie618

Number Of Ingredients 16

Ingredients

FROSTING:
1/4 cup coconut oil
6 eggs, room temperature
1/4 cup coconut milk
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
Juice 1/2 medium orange
1/2 cup coconut oil, melted in a glass bowl
9 drops liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch salt

Steps:

Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

Tips:

Choose the right ingredients: Use almond flour, coconut flour, and/or oat flour as the base for your flourless cake. These gluten-free flours are high in fiber and nutrients.
Use a food processor: A food processor will help you grind the nuts or oats into a fine flour. This will ensure that your cake has a smooth texture.
Sweeten your cake naturally: Use honey, maple syrup, or stevia to sweeten your cake instead of refined sugar. These natural sweeteners are healthier and will give your cake a delicious flavor.
Add moisture: Flourless cakes can be dry, so it's important to add moisture. You can do this by adding eggs, butter, or yogurt to your batter.
Bake your cake properly: Flourless cakes are delicate, so it's important to bake them at the right temperature and for the right amount of time. Check the recipe carefully for the recommended baking time and temperature.

Conclusion:

Flourless cakes are a delicious and elegant dessert that can be enjoyed by people with and without gluten sensitivities. With a few simple tips, you can make a flourless cake that is moist, flavorful, and sure to impress your guests. So next time you're looking for a special dessert, give one of these flourless cake recipes a try!