25 Flourless Cake Recipes That Will Make Your Taste Buds Dance

I’ve attached a video for every recipe below from my favorite home cooks.

Flourless cakes are a delicious treat for those with gluten sensitivities or anyone looking to try something new. These cakes use alternative ingredients like almond flour, cocoa powder, and ground nuts to create rich, moist desserts without traditional wheat flour. You’ll find options ranging from decadent chocolate cakes to light and airy almond tortes.

Baking a flourless cake is easier than you might think. Many recipes require just a few simple ingredients and one bowl. The result is often a dense, fudgy texture that melts in your mouth. Whether you’re planning a special occasion or just want to satisfy your sweet tooth, these flourless cake recipes are sure to impress.

Flourless Chocolate Cake

You’ll need:

• 8 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions:

1. 
   

   Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.

   
   
2. 
   

   Melt chocolate and butter together in a microwave or double boiler. Stir until smooth.

   
   
3. 
   

   Mix in sugar, then add eggs one at a time, beating well after each addition.

   
   
4. 
   

   Fold in cocoa powder and salt until just combined.

   
   
5. 
   

   Pour batter into prepared pan and smooth the top.

   
   
6. 
   

   Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

   
   
7. 
   

   Let cool in the pan for 10 minutes, then remove sides and cool completely.

   
   
8. 
   

   Serve with whipped cream or a dusting of powdered sugar if desired.

   
   

Flourless Chocolate Hazelnut Cake

You’ll need:

• 2 cups hazelnuts
• 1 cup sugar
• 8 oz dark chocolate
• 1 cup unsalted butter
• 6 eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment.

   
   
2. 
   

   Toast hazelnuts for 5-10 minutes. Let cool, then grind finely in a food processor with 2 tbsp sugar.

   
   
3. 
   

   Melt chocolate and butter in a double boiler. Cool for 10 minutes.

   
   
4. 
   

   Mix ground hazelnuts, remaining sugar, eggs, vanilla, and salt in a bowl.

   
   
5. 
   

   Fold in the melted chocolate mixture until combined.

   
   
6. 
   

   Pour batter into the prepared pan. Bake for 40-45 minutes until set but still slightly jiggly.

   
   
7. 
   

   Let cool in the pan for 10 minutes, then remove sides and cool completely.

   
   
8. 
   

   Dust with powdered sugar before serving, if you’d like.

   
   

Flourless Chocolate Mint Layer Cake

Ingredients:

• 12 oz dark chocolate chips
• 1 cup unsalted butter
• 1 1/4 cups sugar
• 6 large eggs
• 1 tsp peppermint extract
• 1/4 cup cocoa powder
• 1/4 tsp salt

For the frosting:

• 1 cup butter, softened
• 4 cups powdered sugar
• 2-3 tbsp milk
• 1 tsp peppermint extract
• Green food coloring (optional)

Instructions:

1. 
   

   Preheat your oven to 325°F. Grease three 8-inch round cake pans.

   
   
2. 
   

   Melt chocolate and butter in a double boiler. Stir until smooth.

   
   
3. 
   

   Mix in sugar, then eggs one at a time. Add peppermint extract.

   
   
4. 
   

   Fold in cocoa powder and salt.

   
   
5. 
   

   Pour batter evenly into pans. Bake for 25-30 minutes.

   
   
6. 
   

   Cool cakes completely.

   
   
7. 
   

   For frosting, beat butter until creamy. Add sugar, milk, and peppermint extract. Mix until smooth.

   
   
8. 
   

   Add green food coloring if desired.

   
   
9. 
   

   Spread frosting between layers and on top of cake.

   
   
10. 
    

    Chill before serving. Enjoy your minty chocolate treat!

    
    

Flourless Almond Cake

Ingredients:

• 2 cups ground almonds
• 1 cup sugar
• 4 eggs
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• Sliced almonds for topping

Instructions:

1. 
   

   Preheat your oven to 340°F (170°C). Line an 8-inch round pan with parchment paper and grease it.

   
   
2. 
   

   Mix ground almonds, sugar, and salt in a bowl.

   
   
3. 
   

   In another bowl, beat eggs, melted butter, and vanilla extract.

   
   
4. 
   

   Combine wet and dry ingredients. Pour into the pan.

   
   
5. 
   

   Sprinkle sliced almonds on top.

   
   
6. 
   

   Bake for 30-35 minutes until golden and a toothpick comes out clean.

   
   
7. 
   

   Let cool before serving. Enjoy your delicious flourless almond cake!

   
   

Flourless Peanut Butter Chocolate Cake

Ingredients:

• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 6-inch cake pan.

   
   
2. 
   

   Mix peanut butter and sugar in a bowl until smooth.

   
   
3. 
   

   Add the egg and vanilla. Stir well.

   
   
4. 
   

   Sift in cocoa powder, baking soda, and salt. Mix until combined.

   
   
5. 
   

   Fold in chocolate chips.

   
   
6. 
   

   Pour batter into the prepared pan.

   
   
7. 
   

   Bake for 25-30 minutes or until a toothpick comes out mostly clean.

   
   
8. 
   

   Let cool in the pan for 10 minutes.

   
   
9. 
   

   Flip onto a plate and cool completely before serving.

   
   

Flourless Chocolate Beetroot Cake

Ingredients:

• 9 oz bittersweet chocolate
• 3/4 cup butter
• 1/4 cup olive oil
• 6 eggs, separated
• 3/4 cup sugar
• 2 cups cooked, pureed beets
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. 
   

   Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment.

   
   
2. 
   

   Melt chocolate and butter together. Stir in olive oil and set aside to cool.

   
   
3. 
   

   Beat egg yolks and sugar until pale and creamy. Mix in beet puree and vanilla.

   
   
4. 
   

   Fold the chocolate mixture into the beet mixture.

   
   
5. 
   

   Whip egg whites with salt until stiff peaks form. Gently fold into the batter.

   
   
6. 
   

   Pour batter into the prepared pan. Bake for 45-50 minutes until set but still slightly jiggly.

   
   
7. 
   

   Let cool in the pan before removing. Dust with cocoa powder if desired.

   
   

Flourless Orange & Almond Cake

Ingredients:

• 2 whole oranges
• 6 eggs
• 250g almond meal
• 250g sugar
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions:

1. 
   

   Boil oranges in water for 1 hour. Cool, then blend whole.

   
   
2. 
   

   Preheat oven to 180°C (355°F). Grease a 23cm cake pan.

   
   
3. 
   

   Beat eggs and sugar until pale. Add orange puree and mix well.

   
   
4. 
   

   Fold in almond meal, baking powder, and vanilla.

   
   
5. 
   

   Pour batter into pan. Bake for 50-60 minutes.

   
   
6. 
   

   Cool in pan for 10 minutes, then on a wire rack.

   
   
7. 
   

   Serve warm or at room temperature with cream or ice cream.

   
   

Flourless Chocolate Roulade

You’ll need:

• 6 eggs, separated
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 7 oz dark chocolate
• 1 cup heavy cream
• 1 tsp vanilla extract

To make the roulade:

1. 
   

   Preheat oven to 350°F. Line a 10×15 inch pan with parchment paper.

   
   
2. 
   

   Melt chocolate in a bowl over simmering water. Let cool slightly.

   
   
3. 
   

   Beat egg whites until stiff peaks form.

   
   
4. 
   

   Mix egg yolks and sugar until pale. Fold in melted chocolate.

   
   
5. 
   

   Gently fold egg whites into chocolate mixture. Sift in cocoa powder.

   
   
6. 
   

   Spread batter in pan. Bake 20-25 minutes until firm.

   
   
7. 
   

   Cover with damp towel. Cool completely.

   
   
8. 
   

   Whip cream with vanilla for filling.

   
   
9. 
   

   Unroll cake, spread with cream, and roll back up.

   
   
10. 
    

    Chill before serving. Dust with cocoa powder if desired.

    
    

Flourless Chocolate Buttermilk Cake

Ingredients:

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup sugar
• 4 large eggs
• 1/4 cup buttermilk
• 1/3 cup cocoa powder
• 1/4 tsp salt

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.

   
   
2. 
   

   Melt the chocolate and butter in a microwave-safe bowl. Stir until smooth.

   
   
3. 
   

   In a large bowl, whisk sugar and eggs until light and fluffy.

   
   
4. 
   

   Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly.

   
   
5. 
   

   Add buttermilk and mix well.

   
   
6. 
   

   Sift cocoa powder and salt into the batter. Fold gently until combined.

   
   
7. 
   

   Pour the batter into the prepared pan.

   
   
8. 
   

   Bake for 25-30 minutes, until the center is set but still slightly jiggly.

   
   
9. 
   

   Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.

   
   
10. 
    

    Serve warm or at room temperature. Enjoy your rich, fudgy cake!

    
    

Flourless Banana Bread

You’ll need:

• 3 ripe bananas
• 2 cups rolled oats
• 2 eggs
• 1/4 cup honey
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• Optional: 1/2 cup chocolate chips

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

   
   
2. 
   

   Blend the oats in a food processor until they become a fine flour.

   
   
3. 
   

   Add the bananas, eggs, honey, baking soda, vanilla, cinnamon, and salt to the processor. Blend until smooth.

   
   
4. 
   

   If using, stir in the chocolate chips by hand.

   
   
5. 
   

   Pour the batter into your prepared pan.

   
   
6. 
   

   Bake for 45-50 minutes, until a toothpick comes out clean.

   
   
7. 
   

   Let the bread cool in the pan for 10 minutes before slicing.

   
   

Enjoy your moist and fluffy flourless banana bread!

Gluten-Free Rosewater Chocolate Cake

Ingredients:

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 4 large eggs
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1 tsp rosewater
• 1/4 tsp salt

Instructions:

1. 
   

   Preheat your oven to 300°F. Grease a 9-inch round cake pan and line with parchment paper.

   
   
2. 
   

   Melt chocolate and butter in a double boiler or microwave. Stir until smooth.

   
   
3. 
   

   In a large bowl, whisk eggs and sugar until light and fluffy, about 5 minutes.

   
   
4. 
   

   Fold the chocolate mixture into the egg mixture in three parts.

   
   
5. 
   

   Sift cocoa powder and salt into the batter. Add rosewater and gently fold until combined.

   
   
6. 
   

   Pour batter into the prepared pan and smooth the top.

   
   
7. 
   

   Bake for 30-35 minutes, until the edges are set but the center is still slightly jiggly.

   
   
8. 
   

   Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

   
   
9. 
   

   Dust with powdered sugar or top with whipped cream before serving.

   
   

Flourless Chocolate, Prune & Hazelnut Cake

Ingredients:

• 1 cup prunes, chopped
• 1/4 cup liqueur (like brandy or rum)
• 200g dark chocolate, chopped
• 150g unsalted butter
• 1 cup sugar
• 5 eggs
• 1 cup ground hazelnuts
• 1/4 cup cocoa powder

Instructions:

1. 
   

   Simmer prunes with liqueur for 2 minutes. Let cool.

   
   
2. 
   

   Preheat oven to 180°C (350°F). Grease and line a 22cm round cake pan.

   
   
3. 
   

   Melt chocolate and butter together. Stir in sugar until dissolved.

   
   
4. 
   

   Beat eggs into chocolate mixture one at a time.

   
   
5. 
   

   Fold in ground hazelnuts, cocoa powder, and prune mixture.

   
   
6. 
   

   Pour batter into prepared pan. Bake for 35-40 minutes until set.

   
   
7. 
   

   Cool in pan for 10 minutes, then turn out onto a wire rack.

   
   
8. 
   

   Dust with extra cocoa powder before serving.

   
   

Moist Flourless Choc-Nut Cake

Ingredients:

• 8 oz dark chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup almond flour
• 1/2 cup chopped nuts (walnuts or pecans)

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

   
   
2. 
   

   Melt chocolate and butter in a saucepan over low heat. Stir until smooth.

   
   
3. 
   

   In a large bowl, whisk sugar and eggs until light and fluffy.

   
   
4. 
   

   Add melted chocolate mixture to egg mixture. Stir well.

   
   
5. 
   

   Fold in cocoa powder, vanilla, salt, and almond flour.

   
   
6. 
   

   Mix in chopped nuts.

   
   
7. 
   

   Pour batter into prepared pan.

   
   
8. 
   

   Bake for 30-35 minutes until a toothpick comes out with a few moist crumbs.

   
   
9. 
   

   Let cool in the pan for 10 minutes, then remove sides.

   
   
10. 
    

    Cool completely before slicing. Enjoy your moist, nutty chocolate cake!

    
    

Flourless Almond Coconut Cake

Ingredients:

• 2 cups almond flour
• 1 cup shredded coconut
• 1 cup sugar
• 1/4 tsp salt
• 4 eggs
• 1/2 cup butter, melted
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.

   
   
2. 
   

   Mix almond flour, coconut, sugar, and salt in a bowl.

   
   
3. 
   

   In another bowl, whisk eggs, melted butter, vanilla, and almond extract.

   
   
4. 
   

   Combine wet and dry ingredients. Stir until well mixed.

   
   
5. 
   

   Pour batter into the prepared pan. Bake for 30-35 minutes until golden brown.

   
   
6. 
   

   Let cool in the pan for 10 minutes. Remove and cool completely on a wire rack.

   
   
7. 
   

   Enjoy your delicious flourless almond coconut cake!

   
   

Gluten-Free Lemon Drizzle Cake

Ingredients:

• 200g gluten-free flour blend
• 100g ground almonds
• 2 tsp baking powder
• 200g sugar
• 200g butter, softened
• 4 eggs
• Zest of 2 lemons
• 3 tbsp lemon juice

For the drizzle:

• 100g powdered sugar
• 2 tbsp lemon juice

Instructions:

1. 
   

   Preheat your oven to 180°C (160°C fan). Line a loaf tin with baking paper.

   
   
2. 
   

   Mix the flour, almonds, and baking powder in a bowl.

   
   
3. 
   

   Beat the sugar and butter until light and fluffy. Add eggs one at a time, mixing well.

   
   
4. 
   

   Fold in the dry ingredients, lemon zest, and juice. Pour into the tin

   
   

Flourless Fig, Pecan and Maple Cake

Ingredients:

• 250g butter, softened
• 1 cup sugar
• 4 egg yolks
• 2 cups ground pecans
• 1/2 cup semolina
• 1/4 cup milk
• 1 cup chopped dried figs
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 2 tablespoons water

Instructions:

1. 
   

   Preheat your oven to 180°C (160°C fan-forced). Grease a 23cm round cake pan and line with baking paper.

   
   
2. 
   

   Beat butter and sugar until light and fluffy. Add egg yolks and mix well.

   
   
3. 
   

   Stir in ground pecans, semolina, milk, and figs.

   
   
4. 
   

   Pour the batter into the prepared pan and bake for about 45 minutes.

   
   
5. 
   

   While the cake bakes, make the syrup. Combine maple syrup, brown sugar, and water in a small saucepan.

   
   
6. 
   

   Heat the syrup mixture until sugar dissolves, then boil for 5 minutes until slightly thickened.

   
   
7. 
   

   Pour the warm syrup over the hot cake when it comes out of the oven.

   
   
8. 
   

   Let the cake cool in the pan before serving.

   
   

Gluten-Free Chocolate and Pear Cake

Ingredients:

• 200g dark chocolate, chopped
• 150g unsalted butter
• 4 large eggs, separated
• 150g granulated sugar
• 100g ground hazelnuts
• 2 ripe pears, peeled and sliced
• Pinch of salt

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

   
   
2. 
   

   Melt chocolate and butter together in a bowl over simmering water. Let it cool slightly.

   
   
3. 
   

   Beat egg yolks with sugar until pale and creamy. Fold in the melted chocolate mixture.

   
   
4. 
   

   Stir in ground hazelnuts and a pinch of salt.

   
   
5. 
   

   In a separate bowl, whip egg whites until stiff peaks form.

   
   
6. 
   

   Gently fold the egg whites into the chocolate mixture.

   
   
7. 
   

   Pour the batter into the prepared pan. Arrange pear slices on top.

   
   
8. 
   

   Bake for 35-40 minutes until the cake is set but still slightly wobbly in the center.

   
   
9. 
   

   Let it cool in the pan for 10 minutes before removing.

   
   
10. 
    

    Serve warm or at room temperature. Enjoy your gluten-free treat!

    
    

Almond and Orange Flourless Cake

Ingredients:

• 2 whole oranges
• 6 eggs
• 250g ground almonds
• 250g sugar
• 1 tsp baking powder
• 1 tsp almond extract

Instructions:

1. 
   

   Boil the oranges in water for 2 hours. Cool, then quarter and remove seeds.

   
   
2. 
   

   Preheat your oven to 180°C (355°F). Grease a 23cm springform pan.

   
   
3. 
   

   Blend the oranges in a food processor until smooth.

   
   
4. 
   

   Add eggs, sugar, and almond extract. Pulse to combine.

   
   
5. 
   

   Mix in ground almonds and baking powder.

   
   
6. 
   

   Pour the batter into the pan. Bake for 60 minutes.

   
   
7. 
   

   Let the cake cool in the pan before serving.

   
   

You can top your cake with powdered sugar or orange slices if you’d like!

Polenta and Ricotta Cake with Rosemary Lemon Syrup

Ingredients:

• 1 cup polenta
• 1 cup almond meal
• 1 cup ricotta cheese
• 1/2 cup honey
• 3 eggs, separated
• 1/4 cup olive oil
• 2 lemons, zested and juiced
• 1 tsp baking powder
• 1 tbsp fresh rosemary, chopped
• Pinch of salt

Instructions:

1. 
   

   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

   
   
2. 
   

   Mix polenta, almond meal, and baking powder in a bowl.

   
   
3. 
   

   Beat egg yolks, honey, oil, lemon zest, and juice in another bowl.

   
   
4. 
   

   Fold the wet mixture into the dry ingredients. Add ricotta and rosemary.

   
   
5. 
   

   Whip egg whites with salt until soft peaks form. Gently fold into the batter.

   
   
6. 
   

   Pour into the pan and bake for 40-45 minutes until golden.

   
   
7. 
   

   For the syrup, simmer 1/4 cup lemon juice, 1/4 cup honey, and 1 sprig of rosemary for 5 minutes.

   
   
8. 
   

   Pour the warm syrup over the cooled cake before serving.

   
   

Gluten-Free Apple & Almond Cake

Ingredients:

• 2 cups almond flour
• 3 large eggs
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 medium apples, peeled and sliced
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.

   
   
2. 
   

   Mix almond flour, sugar, baking powder, cinnamon, and salt in a bowl.

   
   
3. 
   

   In another bowl, whisk eggs, oil, and vanilla. Add to dry ingredients and stir until combined.

   
   
4. 
   

   Pour batter into the pan. Arrange apple slices on top.

   
   
5. 
   

   Bake for 35-40 minutes until golden and a toothpick comes out clean.

   
   
6. 
   

   Let cool before serving. Enjoy your delicious gluten-free apple almond cake!

   
   

Flourless Chocolate Cakes with Avocado Icing

Ingredients:

• 8 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 ripe avocado
• 1/4 cup honey
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Instructions:

1. 
   

   Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.

   
   
2. 
   

   Melt chocolate and butter together. Let cool slightly.

   
   
3. 
   

   Whisk eggs and sugar until pale and fluffy.

   
   
4. 
   

   Fold in melted chocolate mixture and cocoa powder.

   
   
5. 
   

   Pour batter into pan. Bake for 35-45 minutes until top is set.

   
   
6. 
   

   For icing, blend avocado, honey, cocoa powder, and vanilla until smooth.

   
   
7. 
   

   Let cake cool completely. Spread icing on top.

   
   
8. 
   

   Chill for 30 minutes before serving. Enjoy your rich, fudgy cake!

   
   

Gluten-Free Banana and Orange Blossom Loaves

Ingredients:

• 1 grated apple
• 1 egg
• 1/2 cup almond milk
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 tbsp orange blossom water
• 2 cups ground almonds
• 1 tsp baking powder
• Dairy-free spread for greasing

Instructions:

1. 
   

   Preheat your oven to 160°C. Grease six 6cm x 12cm loaf pans with dairy-free spread and line with baking paper.

   
   
2. 
   

   Mix apple, egg, almond milk, honey, vanilla, and orange blossom water in a bowl.

   
   
3. 
   

   Add ground almonds and baking powder. Stir until just combined.

   
   
4. 
   

   Pour the batter into the prepared pans.

   
   
5. 
   

   Bake for about 30 minutes or until golden and a skewer comes out clean.

   
   
6. 
   

   Let cool in pans before serving.

   
   

Flourless Chocolate Manjari Cake

Ingredients:

• 8 oz Manjari chocolate, chopped
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 4 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. 
   

   Preheat your oven to 325°F (165°C). Grease an 8-inch round cake pan.

   
   
2. 
   

   Melt the Manjari chocolate and butter in a microwave-safe bowl. Stir until smooth.

   
   
3. 
   

   In a large bowl, whisk together sugar and eggs until light and fluffy.

   
   
4. 
   

   Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly.

   
   
5. 
   

   Sift cocoa powder and salt into the batter. Add vanilla extract and mix well.

   
   
6. 
   

   Pour the batter into the prepared pan and smooth the top.

   
   
7. 
   

   Bake for 25-30 minutes, until the edges are set but the center is still slightly jiggly.

   
   
8. 
   

   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

   
   
9. 
   

   Serve at room temperature or chilled, with a dusting of cocoa powder if desired.

   
   

Flourless Hazelnut Chocolate Cake

Ingredients:

• 2 cups hazelnuts
• 8 oz bittersweet chocolate
• 1 cup unsalted butter
• 1 cup sugar
• 6 large eggs
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

   
   
2. 
   

   Toast hazelnuts for 5-10 minutes. Cool and grind finely.

   
   
3. 
   

   Melt chocolate and butter together. Let cool slightly.

   
   
4. 
   

   Beat eggs and sugar until pale and fluffy.

   
   
5. 
   

   Fold in chocolate mixture, ground hazelnuts, cocoa, vanilla, and salt.

   
   
6. 
   

   Pour batter into pan. Bake for 40-45 minutes.

   
   
7. 
   

   Cool in pan for 10 minutes, then remove sides.

   
   
8. 
   

   Serve warm or at room temperature. Enjoy your rich, nutty cake!

   
   

Gluten-Free Strawberry & Pistachio Olive Oil Cake

Ingredients:

• 1 cup ground pistachios
• 1/2 cup cornmeal or polenta
• 1 tsp baking powder
• 1/4 tsp salt
• 3 eggs, separated
• 3/4 cup sugar
• 1/2 cup olive oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped

Instructions:

1. 
   

   Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.

   
   
2. 
   

   Mix ground pistachios, cornmeal, baking powder, and salt in a bowl.

   
   
3. 
   

   Beat egg yolks, sugar, olive oil, and vanilla in another bowl until smooth.

   
   
4. 
   

   Whip egg whites until stiff peaks form.

   
   
5. 
   

   Fold the dry ingredients into the egg yolk mixture.

   
   
6. 
   

   Gently fold in the egg whites, then the strawberries.

   
   
7. 
   

   Pour the batter into the pan and smooth the top.

   
   
8. 
   

   Bake for 30-35 minutes until a toothpick comes out clean.

   
   
9. 
   

   Let the cake cool before serving. Enjoy your gluten-free treat!