Seeking creative ways to bake without flour? We’ve hand-picked ten of our favourite flourless cakes to inspire you whether you’re after a simple afternoon bake or a celebration cake for the weekend.
Chocolate Sunken Soufflé Cake from The Violet Bakery Cookbook by Claire Ptak
This soufflé cake, made rich with dark chocolate is super-gooey and melts in your mouth. It’s a decadent weekend bake that needs only five ingredients to put together.
From the book
The Violet Bakery Cookbook
Beautiful recipes from Claire Ptak, baker of Megan and Harry's wedding cake
Delicious sweet and savoury bakes
Inspiration for everyday baking and special occasions
Blood Orange and Olive Oil Cake from The New Vegetarian by Alice Hart
Swap flour for almonds in this very simple, mousse-like cake that pairs zingy citrus with grassy olive oil. Blood orange season arrives earlier in the year so if you can’t find any, swap in regular oranges instead. A good ‘working from home’ afternoon bake.
Order a copy of The New Vegetarian here.
Gluten-Free Black Forest Cake from Primrose Bakery Everyday by Martha Swift
If it’s a celebration cake you’re after, try this one. This show-stopping twist on the classic Black Forest Cake from Primrose Bakery is an absolute winner – light, moist and embracing the classic chocolate and cherry combination.
Order a copy of the Primrose Bakery Everyday here.
Pistachio Cake with Fresh Honeycomb from Meringue Girls: Everything Sweet by The Meringue Girls
With an intense roasted pistachio flavour, this dense polenta cake is oozing with flavour. Serve up with a homemade pistachio nut butter icing and fresh honeycomb for a wow-factor centrepiece or keep it ‘naked’ as the Meringue Girls suggest with a dollop of Greek yoghurt.
Order a copy of Meringue Girls: Everything Sweet here.
Ricotta Lemon Polenta Teacakes from The Kitchen Orchard by Natalia Conroy
“This is a lovely, light and fresh cake, which is based on a fantastic recipe that I learned at The River Café”, says Natalia Conroy in her seasonal cookbook The Kitchen Orchard. Polenta and ground almonds replace flour in this Italian-inspired zesty bake, perfect with a spoonful of crème fraîche.
Order a copy of The Kitchen Orchard here.
Almond, Honey and Fig Cake from The A-Z of Eating: A Flavour Map for the Adventurous Cook by Felicity Cloake
A summery bake of ground almonds, eggs, honey and olive oil, this sweet and squidgy cake will transport you to sunnier, Mediterranean climes.
Order a copy of The A-Z of Eating here.
Coconut Macaroons from The Violet Bakery Cookbook by Claire Ptak
These puffed, golden little bites are easy-to-transport and great picnic food. Just six ingredients and easy to make.
Order a copy of The Violet Bakery Cookbook here.
Chocolate Espresso & Chickpea Fudge Cake from The Chickpea Cookbook by Heather Thomas
Similar in texture to a brownie, this clever fudge cake replaces flour with a can of chickpeas beaten into the mix. Squidgy, soft, rich with the ideal chocolate and coffee pairing.
Order a copy of The Chickpea Cookbook here.
Flourless Chocolate and Almond Bundts from Chocolate: Indulge your inner chocoholic by Dom Ramsay
“Many flourless cakes are dense and rich, but this recipe has light, fudge-like results” says GBBO winner Edd Kimber whose recipe you’ll find in this brilliant chocolate-focussed cookbook. Very chocolatey and very adorable mini bundt bakes.
Order a copy of Chocolate here.
Almond Polenta Cake with Raspberries from Grains as Mains by Laura Agar Wilson
Polenta and almonds replace flour in this bake with a crumbly texture and juicy pops of tart raspberries.
