A delicious Christmas cake without white flour and sugar. What else could you wish for the weekend?

Gluten and sugar free almond cake | SunCakeMom

Simple to make flour-less almond cake recipe if you fancy something delicious and homemade for the festive season.

As it’s Christmas time I feel an inner obligation for baking, baking and more baking. So my family is literally spoilt rotten. This week I’m experiencing with coconut, almond and chocolate based cakes, cookies and muffins. All of them are gluten free and refined sugar free.

Ingredients:

  • 50 grams shredded coconut
  • 120 grams almond flour
  • 30 grams flaxseed
  • Spoonful baking powder
  • 4 medium size eggs
  • 100 ml coconut milk
  • 1 tablespoon agave syrup or other sweetener of your choice

Cream:

  • 250 grams mascarpone
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon agave syrup

How to make it:

1. Preheat the oven to 180 Celsius degrees.

2. Measure ingredients. If you don’t have almond flour, you can always grind almonds. Which is my method to gain almond flour, easy and hassle free.

3. Grind flaxseed.

4. Break and separate eggs. Put egg whites to a medium size mixing bowl. Keep yolks apart.

5. Beat egg whites until hard peaks form.

6. Add yolks to the whites slowly one by one whilst you keep beating the whites.

7. Add dry ingredients and coconut milk to the batter alternating the two.

8. Mix until the batter is smooth and the ingredients are incorporated nicely.

9. Pour batter into the cake form and put it into the pre-heated oven for half an hour to bake.

10. After half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on your oven as each oven is a bit different.

The base of the cake | SunCakeMom

11. Whilst the cake base is baking, use your time to make the cream.

12. Put mascarpone, unsweetened cocoa powder and the sweetener of your choice (in my case it’s agave syrup) into a medium size mixing bowl.

13. Beat them together until the cream is soft.

The cream | SunCakeMom

14. Wait for the cake base to cool in a rack before spreading the cream on top.

15. Put frosting in the middle of your cake and stay spreading it to three edges until it sits evenly on your cake.

16. Sprinkle shredded coconut on top.

Ready to serve | SunCakeMom

17. Keep it in the fridge before you serve it.

Indulge yourself and enjoy it after your Sunday lunch, dinner or with your coffee.

5 from 1 vote
Gluten free almond cake | SunCakeMom
Print
Simple to make gluten free, sugar free almond cake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
A delicious Christmas cake without white flour and sugar. What else could you wish for the weekend?
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
Cake
  • 50 gram Shredded coconut
  • 120 gram Almond flour
  • 30 gram Flaxseed
  • 1 teaspoon Baking powder
  • 4 medium Eggs
  • 100 ml Coconut milk
  • 1 tablespoon Agave syrup or sweetener
Cream
  • 250 gram Mascarpone
  • 2 tablespoon Unsweetened cocoa powder
  • 1 tablespoon agave syrup
Instructions
  1. Preheat the oven to 180 Celsius degrees.
  2. Measure ingredients. If you don’t have almond flour, you can always grind almonds. Which is my method to gain almond flour, easy and hassle free.
  3. Grind flaxseed.
  4. Break and separate eggs. Put egg whites to a medium size mixing bowl. Keep yolks apart.
  5. Beat egg whites until hard peaks form.
  6. Add yolks to the whites slowly one by one whilst you keep beating the whites.
  7. Add dry ingredients and coconut milk to the batter alternating the two.
  8. Mix until the batter is smooth and the ingredients are incorporated nicely.
  9. Pour batter into the cake form and put it into the pre-heated oven for half an hour to bake.
  10. After half an hour check it with a toothpick if it’s baked. (Poke toothpick into the cake and if it comes out without anything sticking on it, the cake is ready to come out of the oven.) Baking time always depends on your oven as each oven is a bit different.
  11. Whilst the cake base is baking, use your time to make the cream.
  12. Put mascarpone, unsweetened cocoa powder and the sweetener of your choice (in my case it’s agave syrup) into a medium size mixing bowl.
  13. Beat them together until the cream is soft.
  14. Wait for the cake base to cool in a rack before spreading the cream on top.
  15. Put frosting in the middle of your cake and stay spreading it to three edges until it sits evenly on your cake.
  16. Sprinkle shredded coconut on top.
  17. Keep it in the fridge before you serve it.
Recipe Notes

Indulge yourself and enjoy it after your Sunday lunch, dinner or with your coffee.

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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