15 Flourless Cake Recipes for a Different Texture

You're about to discover if flourless cakes really offer a unique texture. They don't contain flour, which got you thinking about how they're made and what they taste like.

Flour is a main ingredient in most cakes, so it's interesting to think about what happens when it's not used. This is a big question for people who love cakes and want to try something new.

Flourless cakes can be very delicious and have a special texture that's different from regular cakes. They're perfect for people who want to eat something tasty and exciting.

1. Almond Flourless Cake Recipe

Rich, decadent almond flourless cake perfect for special occasions.

Ingredients

• 1 1/2 cups ground almonds
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 300°F (150°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together ground almonds, sugar, and salt.
3. In a large bowl, whisk together eggs and vanilla extract.
4. Add the softened butter to the egg mixture and whisk until smooth.
5. Gradually add the almond mixture to the egg mixture and whisk until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45-50 minutes or until the cake is set and a toothpick inserted comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

2. Hazelnut Chocolate Cake

Rich, decadent cake featuring hazelnut and chocolate flavors.

Ingredients

• 1 1/2 cups hazelnuts
• 1 cup granulated sugar
• 6 ounces high-quality dark chocolate
• 1/2 cup unsalted butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Grind the hazelnuts in a food processor until finely ground.
3. Melt the chocolate and butter in a double boiler or in the microwave in 30-second increments.
4. Whisk together the eggs, sugar, and vanilla extract until light and fluffy.
5. Fold the egg mixture into the melted chocolate until well combined.
6. Stir in the ground hazelnuts and salt.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
9. Allow the cake to cool completely in the pan before serving.

3. Coconut Macaroon Flourless Cake

Rich coconut flavor in a dense, chewy cake.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add the coconut mixture to the wet ingredients and mix until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 45-50 minutes or until the edges are lightly golden brown.
7. Remove from the oven and let cool completely in the pan.
8. Release the springform and slice the cake to serve.

4. Flourless Lemon Poppy Seed Cake

Flourless Lemon Poppy Seed Cake is a moist and flavorful dessert.

Ingredients

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup poppy seeds
• Salt to taste

Instructions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, whisk together sugar, lemon zest, and poppy seeds.
3. In a large bowl, using an electric mixer, beat the eggs until light and fluffy.
4. Add the softened butter to the eggs and continue beating until well combined.
5. Add the lemon juice, vanilla extract, and sugar mixture to the eggs and mix until smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

5. Chestnut Flourless Cake

Rich and decadent chestnut flourless cake made with ground chestnuts and dark chocolate.

Ingredients

• 1 1/2 cups ground chestnuts
• 1/2 cup dark chocolate chips
• 1/2 cup granulated sugar
• 4 large eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together ground chestnuts, sugar, and salt.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. In a large bowl, whisk together eggs and vanilla extract.
5. Add the melted chocolate to the egg mixture and whisk until well combined.
6. Add the chestnut mixture to the chocolate mixture and whisk until smooth.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate them as desired.

6. Walnut and Coffee Flourless Cake

Rich, mocha-flavored cake with a crunch of walnuts.

Ingredients

• 1 1/2 cups walnuts
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 large eggs
• 1/2 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. Grind the walnuts in a food processor until finely chopped.
3. In a medium bowl, whisk together the sugar, cocoa powder, and salt.
4. In a large bowl, whisk together the eggs, coffee, and vanilla extract.
5. Add the sugar mixture to the egg mixture and whisk until well combined.
6. Fold in the chopped walnuts.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

7. Peanut Butter Flourless Cake

Rich, velvety peanut butter flourless cake for a decadent treat.

Ingredients

• 1 cup peanut butter
• 1/2 cup granulated sugar
• 4 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 375°F and grease two 8-inch round cake pans.
2. In a large mixing bowl, beat peanut butter and sugar until smooth.
3. Beat in eggs one at a time, followed by salt and vanilla extract.
4. Gradually add heavy cream and mix until well combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until edges are set and centers are slightly jiggly.
7. Remove from oven and let cool in pans for 10 minutes before transferring to a wire rack to cool completely.

8. Flourless Chocolate Truffle Cake

Rich, decadent cake made with dark chocolate and heavy cream.

Ingredients

• 8 ounces dark chocolate
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F and grease a 9-inch springform pan.
2. Melt the chocolate in a double boiler and let it cool slightly.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks.
4. In another bowl, whisk together the sugar, eggs, vanilla extract, and salt.
5. Fold the egg mixture into the cooled chocolate until well combined.
6. Fold the whipped cream into the chocolate mixture until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 12 minutes, then reduce the oven temperature to 375°F and bake for an additional 30 minutes.
9. Let the cake cool in the pan for 10 minutes, then release the springform and transfer to a wire rack to cool completely.

9. Pistachio and Rosewater Flourless Cake

Delicate and aromatic, this pistachio and rosewater flourless cake is a unique dessert.

Ingredients

• 1 1/2 cups ground pistachios
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons rosewater
• 1 teaspoon vanilla extract
• Salt to taste

Instructions

1. Preheat the oven to 300°F (150°C) and grease a 9-inch springform pan.
2. In a food processor, grind the pistachios until finely ground.
3. In a large bowl, whisk together the sugar, butter, and eggs until light and fluffy.
4. Add the rosewater, vanilla extract, and salt, and whisk until combined.
5. Fold in the ground pistachios until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let cool completely in the pan.
9. Release the springform and slice the cake to serve.

10. Flourless Orange and Almond Cake

Moist and flavorful cake made with ground almonds and orange zest.

Ingredients

• 1 1/2 cups ground almonds
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons grated orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened

Instructions

1. Preheat the oven to 300°F (150°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together the ground almonds, sugar, and salt.
3. In a large bowl, whisk together the eggs, orange zest, and orange juice.
4. Add the softened butter to the egg mixture and whisk until smooth.
5. Add the almond mixture to the egg mixture and whisk until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Sunflower Seed Flourless Cake

Sunflower seed flourless cake is a moist and flavorful dessert.

Ingredients

• 1 1/2 cups sunflower seeds
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. Grind the sunflower seeds into a fine flour using a food processor or blender.
3. In a large mixing bowl, combine the sunflower seed flour, sugar, and cocoa powder.
4. Add the softened butter to the dry ingredients and mix until well combined.
5. Beat in the eggs one at a time, followed by the vanilla extract.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

12. Flourless Espresso Cake

Flourless Espresso Cake is a rich, mocha dessert.

Ingredients

• 8 ounces high-quality dark chocolate
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter, softened
• 2 shots of espresso
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F (220°C) and grease two 8-inch round cake pans.
2. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
3. In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract.
4. Add the softened butter to the sugar mixture and whisk until smooth.
5. Pour the melted chocolate into the sugar mixture and whisk until well combined.
6. Add the espresso and salt, and whisk until smooth.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 12-15 minutes or until the edges are set and the centers are still slightly jiggly.
9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

13. Cashew and Caramel Flourless Cake

Rich and creamy cashew cake with a caramel twist.

Ingredients

• 1 1/2 cups cashews
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Grind cashews into fine crumbs using a food processor.
3. In a large bowl, whisk together cashew crumbs, granulated sugar, and brown sugar.
4. Add softened butter and mix until well combined.
5. Beat in eggs one at a time, followed by vanilla extract.
6. Pour in caramel sauce and mix until smooth.
7. Pour batter into prepared cake pan and smooth the top.
8. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
9. Remove from oven and let cool completely in the pan.
10. Once cooled, remove from pan and slice to serve.

14. Flourless Raspberry and Hazelnut Cake

A rich and decadent cake made with raspberries and hazelnuts.

Ingredients

• 1 1/2 cups raspberries
• 1 cup hazelnuts
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9-inch round cake pan.
2. In a food processor, grind the hazelnuts until finely chopped.
3. In a medium bowl, whisk together the sugar, eggs, and vanilla extract.
4. Add the softened butter to the bowl and whisk until smooth.
5. Fold in the chopped hazelnuts and raspberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool completely in the pan.
9. Once cooled, invert onto a serving plate and slice to serve.

15. Flourless Dark Chocolate and Nut Cake

Rich, velvety cake made with dark chocolate and nuts.

Ingredients

• 8 ounces dark chocolate
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Instructions

1. Preheat oven to 425°F and grease a 9-inch springform pan.
2. Melt chocolate in a double boiler or in the microwave in 30-second increments.
3. In a large mixing bowl, whisk together sugar and eggs until light and fluffy.
4. Add softened butter and vanilla extract to the bowl and mix until combined.
5. Stir in melted chocolate and chopped nuts.
6. Pour batter into prepared pan and smooth top.
7. Bake for 12-15 minutes or until edges are set and center is slightly jiggly.
8. Remove from oven and let cool completely in pan.

Conclusion

You'll make a million flourless cakes after trying these 15 recipes, and each one will be a masterpiece. With a world of flavors and textures, from almond to dark chocolate, you'll create decadent desserts that are incredibly moist and dense, or light and airy, ensuring a delicious experience that's simply unforgettable.