Flourless Chocolate Cake is actually easily made with almond flour. There are many recipes for flourless chocolate cake available online, but this one was sent to us by a customer. We are always looking for great vanilla-inspired recipes, so if you have one, let us know! We’ve actually had fans tag us in pictures of their creations, and we love seeing those on Instagram.
There is another recipe from Michelle at Brown Eyed Baker that was also recommended by a customer. Whichever recipe you use, we hope our vanilla can play a small part in your project. The recipe below calls for 1 teaspoon of Pure Vanilla Extract. Additionally, it is made with less than 10 ingredients and they all are probably already in your kitchen, but if not the ingredients are limited so it won’t break the bank.
This rich, flavorful and chocolaty cake is the perfect solution if you are trying to avoid carbs. In addition to its great taste, it’s a pretty simple and easy-to-follow recipe so you should be able to whip it up and eat in no time! In fact, if you’re following a keto diet, this might be a tasty dessert to have after enjoying this Steak with Vanilla Bacon Sauce.
Serves
8 servings
Equipment
9” Springform pan
Measuring Spoons
Measuring Cups
Mixing bowl(s)
Electric or hand mixer
Prep time
30m
Cook Time
30m
Ingredients
2 tbsps unsalted butter
1 tbsp unsweetend cocoa powder
½ tsp almond flour
.38 lbs baking chocolate
½ cup sour cream
2 egg yolks
5 egg whites
1 tsp vanilla extract
1 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Coat a 9” Springform pan with butter and lightly dust with cocoa powder.
- Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
- With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
Pour into prepared pan and smooth the top.
- Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
- Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
*Chocolate can be melted on low microwave setting just until melted or over a double boiler.
