Best 2 Flourless Coconut And Almond Cake Recipes
Indulge in the exquisite symphony of flavors presented by our flourless coconut and almond cake, a culinary masterpiece that tantalizes the taste buds and leaves you craving for more. This delectable creation is a harmonious blend of almond and coconut flours, coconut milk, and a touch of sweetness, resulting in a moist and tender crumb that melts in your mouth. Adorned with a luscious coconut glaze, this cake is elevated to an ethereal experience, offering a delightful contrast of textures and flavors.
For those seeking a gluten-free delight, our gluten-free flourless coconut and almond cake is a symphony of flavors, crafted with almond and coconut flours, coconut milk, and a hint of sweetness. The result is a moist and tender crumb that captivates the senses, complemented by a luscious coconut glaze that adds an irresistible touch of decadence.
For those seeking a vegan alternative, our vegan flourless coconut and almond cake is a symphony of flavors, crafted with almond and coconut flours, coconut milk, and a hint of sweetness. The result is a moist and tender crumb that captivates the senses, complemented by a luscious coconut glaze that adds an irresistible touch of decadence, all while adhering to a plant-based lifestyle.
With its delightful combination of flavors and textures, our flourless coconut and almond cake is a versatile treat that can be enjoyed as a standalone dessert or paired with fresh berries, whipped cream, or a scoop of ice cream. Its gluten-free and vegan variations cater to various dietary preferences, ensuring that everyone can savor this exquisite creation. Prepare to embark on a culinary journey like no other as you explore the recipes for these delectable cakes.
FLOURLESS CHOCOLATE ALMOND CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
- Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
- For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
- Drizzle the ganache over the cake, top with raspberries and serve.
BA'S BEST CHOCOLATE MACAROON CAKE
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Chocolate Wheat/Gluten-Free Passover Kosher for Passover Kosher Dark Chocolate Cake Almond Coconut Bake
Yield 10 servings
Number Of Ingredients 19
Steps:
- Cake:
- Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.
- Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
- Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
- Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
- Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan (cake might fall slightly in the center; that's okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
- Ganache and assembly:
- Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
- Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
- Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (ganache won't be quite as thick as frosting but close).
- Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
- Do Ahead
- Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste and texture of your cake.
- Make sure your butter and eggs are at room temperature before you start baking. This will help them to emulsify properly and create a smooth batter.
- Do not overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting or serving. This will help the cake to set properly.
Conclusion:
This flourless coconut and almond cake is a delicious and easy-to-make dessert. It is perfect for any occasion, and it is sure to be a hit with your friends and family. With its moist and tender texture, and its rich and flavorful coconut and almond taste, this cake is sure to become a favorite.
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