Simple and Delicious Gluten Free Almond Cake Without Sugar.
Inspired by Christmas made for the weekends. Low carb dessert recipe without white flour and sugar.
Almond flour recipes are naturally related to Christmas time. It’s something to do with the almonds being harvested around the end of the season. Having relatively large amount of almonds encouraged our ancestors to experiment and create super tasty stuff out of them. Nowadays we don’t have to wait under the tree for the almonds to ripe but pop into the nearest store and grab as much as we can. Or even better just order them online ground and ready to bake following cool cross cultural almond flour recipes.
Ingredients:
Kitchen Utensils:
- 8½” / 21cm Round cake form
Base:
- 2 oz / 50g Shredded coconut
- 1 cup / 120g Almond flour
- ¼ cup / 30g Flax seed (ground)
- 1 teaspoon Baking powder
- 4 medium Eggs
- ½ cup / 100ml Coconut milk
- 1 tablespoon Agave or sweetener of choice
Cream:
- 8oz / 250g Mascarpone
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Agave
How to make it:
1. Preheat the oven to 356°F / 180°C
2. Measure ingredients. If there is no almond flour, we can always grind whole almonds easily.
3. Grind flax seed and with baking powder, mix it to the almond flour.
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 keep beating the whites.
7. Add dry ingredients and coconut milk to the batter alternating the two. It’s time to add Agave if we use any here.
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 preheated 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 the oven as each oven is a bit different.
11. Whilst the cake base is baking, use the time to make the cream.
12. Put mascarpone, unsweetened cocoa powder and the agave or any sweetener of choice 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. Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.
16. Cut it open in the middle. We can use a piece of yarn for this or a clean cutting knife.
17. Put frosting in the middle then close the cake up.
18. Spread the chocolate cream on top and the sides evenly.
16. Sprinkle shredded coconut on top.
17. Keep it in the fridge before serving it.
Enjoy!
Inspired by Christmas made for the weekends. Low carb dessert recipe without white flour and sugar.
- 8½ ” / 21cm Round cake form
- 2 oz / 50g Shredded coconut
- 1 cup / 120g Almond flour
- ¼ cup / 30g Flax seed ground
- 1 teaspoon Baking powder
- 4 medium Eggs
- ½ cup / 100ml Coconut milk
- 1 tablespoon Agave or sweetener of choice
- 8 oz / 250g Mascarpone
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Agave
-
Preheat the oven to 356°F / 180°C
-
Measure ingredients. If we don’t have almond flour, we can always grind almonds easily.
-
Grind flax seed and with baking powder, mix it to the almond flour.
-
Break and separate eggs. Put egg whites to a medium size mixing bowl. Keep yolks apart.
-
Beat egg whites until hard peaks form.
-
Add yolks to the whites slowly one by one whilst keep beating the whites.
-
Add dry ingredients and coconut milk to the batter alternating the two. It’s time to add Agave if we use any.
-
Mix until the batter is smooth and the ingredients are incorporated nicely.
-
Pour batter into the cake form and put it into the preheated oven for half an hour to bake.
-
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 the oven as each oven is a bit different.
-
Whilst the cake base is baking, use the time to make the cream.
-
Put mascarpone, unsweetened cocoa powder and the agave or any sweetener of choice into a medium size mixing bowl.
-
Beat them together until the cream is soft.
-
Wait for the cake base to cool in a rack before spreading the cream on top.
-
Cut off some of the top and trim the cake around if necessary to get a fairly even surface to spread the chocolate on.
-
Cut it open in the middle. We can use a piece of yarn for this or a clean cutting knife.
-
Put frosting in the middle then close the cake up.
-
Spread the chocolate cream on top and the sides evenly.
-
Sprinkle shredded coconut on top.
-
Keep it in the fridge before serving it.
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Edi Baker - SunCakeMom
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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This is the best gluten free recipe I’ve tried ever. Really liked the cream on top!
Hey there.
I love your site. The recipes are delicious and easy to make.
I have a question. I live in Brazil and it is very hard to find almond flour. Can I just use flaxseed flour for this recipe? What about rice or coconut flour?
Happy to hear you like them! If you have whole almonds you can crush them with a chopper first then grind them with almost any mill/grinder. Whole almonds can stick under the grinder blade and ruin your machine.
Flaxseed on it’s own is not really a fancy stuff to bake with. It’s an ingredient we use to make the cakes more airy. I haven’t yet tried it with coconut or rice but I guess those would be a bit too dry and the cake wouldn’t come together properly. I once tried it with hazelnut which was fine and tasted a bit like Nutella. So I would recommend you to try it with some ground nuts you like or have at your disposal.
Lovely gluten free recipe! The cream is really delish!