For a while now I wanted to try a different cake from the usual. And after trying this cake I have to admit that I have made the best choice as this flourless cacao cake with coconut oil is simply amazing.
So I started searching for the flourless cacao cake that will steal my heart. In most recipes I found, if not all, the absence of flour was covered by eggs and a large amount of chocolate. But as I wanted to avoid chocolate, I rejected the above recipes at once. Others contained fruits such as ripe bananas or pumpkin puree. Also rejected as a banana or pumpkin puree in making a cake would not be something different for me.
The recipe that stole my heart and inspired me was the recipe for a flourless cacao cake from Donna Hay’s book Modern Baking. In this recipe, the flour was replaced by almond flour, which excited me. Why? Because almond flour does not contain gluten, it is rich in protein, healthy fats, and vitamin E. The only bad thing was its price, around 5-6 euros for 250 gr. So, I decided to make it from scratch by blending raw almonds in the blender.
Moreover, of particular interest in this recipe was the absence of butter. Here, butter was substituted by coconut oil, which also excited me. And not unjustly, since the combination of almonds with coconut oil was fantastic, while coconut oil gives to the cake an exotic and delicate character.
Where you should pay attention in this recipe
- As with any cake, here too, make sure that the ingredients are at room temperature.
- We will need a round cake pan of 22 cm. Butter it and sprinkle with cocoa before starting the recipe.
- Read the recipe carefully and prepare the ingredients before you start making the cake. For example, separate egg yolks from egg whites beforehand, decide which bowls to use, and measure your ingredients. This will make everything smoother and more beautiful.
Flourless cacao cake with coconut oil
Flourless cacao cake with coconut oil
Ingredients
- 250 ml coconut oil
- 100 gr cocoa powder , plus for dusting
- 150-170 gr honey
- 6 eggs, seperate yolks from whites
- 200 gr brown sugar
- 120 gr almonds, or almond flour
Instructions
- First coat with coconut oil and sprinkle with cocoa powder a 22 cm round cake pan.
- Place almonds in the bowl of a food processor fitted with the blade attachment and pulse for 50-60 times in 1-second increments. Stop and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly and the almond flour does not turn into almond butter. Set aside.
- In a small saucepan, over medium heat place coconut oil, honey, and cocoa powder. Stir for 2-3 minutes or until smooth. Set aside to cool.
- In a large bowl whisk the 6 egg yolks and then add half of the sugar (100 g). Beat for about 3 minutes, until thick and pale.
- Place the egg whites in a clean bowl of a mixer and whisk until stiff peaks form. Gradually add the remaining sugar and whisk until thick and glossy.
- Add the oil-honey-cocoa mixture into the yolk mixture (make sure it is cooled), then the almond flour and then gently stir in the egg whites to prevent the air from leaving.
- Pour into the tin and bake in a preheated oven to 180*C for 25 minutes or until firm at the edges but slightly wobbly in the center.
- Allow to cool for 2-3 hours, remove from the tin and then dust with extra cocoa powder to serve.
So today we tried a very interesting cake without two basic ingredients, flour and butter. These ingredients were perfectly substituted by ground almonds and coconut oil, a perfect combination. In addition, we avoided adding a large amount of sugar since I decided to add honey, a natural sweetening food.
Would love to hear your favorite alternatives to flour and butter. So, please, do not hesitate to contact me either on Instagram, or Facebook or Twitter!
Looks scrumptious
Thank you very much dear 😊