Is there such a thing as a cake that can be made without flour? I can't eat white flour at all but want cake.

Answer 1

Your local grocery store should carry Bob's Red Mill products (different kinds of flours, etc.). Ask your store to order Coconut Flour for you from them. Here's a wonderful cake recipe that rises nicely (most of the substitute flours don't rise very well). This gives the cake a hint of coconut. The package isn't very big so if for some reason you don't care for it, you aren't out a large bag of the flour. My husband loves these - he eats low-carb so these fit right in with him.

CHOCOLATE CAKE

1/2 c butter
1/4 c cocoa powder
1/4 c half milk/half cream or coconut milk
9 eggs
1 1/2 c sugar or the equilavent of sugar substitute
dash salt
1 tsp coconut extract
3/4 c sifted coconut flour
3/4 tsp baking powder

Melt butter over low heat. Add cocoa powder and milk and mix together. Remove from heat and set aside. Mix together eggs, sugar, salt and vanilla. Stir in the cocoa mixture. Sift the coconut flour and and baking powder together and whisk into the batter until there are no lumps. Pour into a sprayed 8x8x2 or 9x9x2" cake pan. Bake 350º for 35 minutes or until a knife inserted into the center comes out clean. Cool and cover with frosting (optl) of your choice.

(I personally baked these in those bottomless muffin pans and hubby loved them - unfrosted!!)

Answer 2

1

Answer 3

You can make almost any recipe that calls for gluten flour if you know how to substitute. The texture will be a little different, but that is often a good thing!! Look for gluten free plain or self raising flour (depending on the recipe) or other gluten free flours such as rice flour, REAL cornflour (not the wheaten kind) etc... There are many available. These flours will be fine in place of plain (all-purpose) flour. If your recipe calls for self- raising flour, just use rice flour (or cornflour or others etc..) in the same quantity the recipe asks for, but add 2 tsp baking powder (make sure its gluten free) per cup of the flour. This will make it self-raising.

You can also use ground nuts as a flour substitute. Almonds and hazelnuts are often sold already ground - known as almond meal or hazel meal. But you can grind your own nuts in a coffee grinder or a food processor. Make sure you pulse it so you don't make nut paste. If you add a little sugar while grinding it helps stop them from making paste.

If you look at websites for gluten intolerance or coeliac disease, often they have recipes to make your own flour and other great substitutions.

Answer 4

You need some type of flour for cake but it doesn't have to be white flour, or even wheat flour. Spelt flour is often used in baking for people who are allergic to wheat (a lot of people are). I'm sure there's some recipes out there if you google it.

Answer 5

The only flourless cakes that I can think of are generally dark, rich chocolate cakes - which are fine by me, but I don't know if that's what you're looking for. You should be able to substitute wheat flour with other types of flour - almond, soy, rice, but the texture of the cake will be affected by the types of flour.

www.frenchfood.about.com/od/frenchdessertrecipes/r/nfalmond.htm

www.cooks.com

www.epicurious.com

http://www.celiac.com/st_main.html?p_catid=20

www.glutenfree.com

www.epicurious.com

Try some of those sites to get you started.

Answer 6

For Cake:
1 stick butter1/2 cup sugar
6 eggs
1 pinch salt
the grated peel of 1/2 lemon
1 cup ground hazelnuts
1 tsp cinnamon
3/4 cup rice flour
1 tsp baking powder
3.5 oz chocolate bar, crumbled

For Stewed Cherries:
1 cup pitted cherries
1/4 cup sugar
1/2 cup water

For Cake:

Separate eggs & set aside yolks. Whip egg whites. Mix egg yolks with all other ingredients. Fold in egg whites.
Bake at 320°F for 15 minutes. Then for another 60 minutes at 350°F – 400°F. Remove from oven and let cool.


For Stewed Cherries:

Put all ingredients in saucepan & bring to boil. Reduce temperature and simmer until cherries become soft. If desired, pour stewed cherries on top of cake.

Answer 7

Flourless Chocolate Truffle Cake Recipe
From Tracey Anderson, Wings Hill Inn

Try this decadent dessert recipe from New England this Valentine's Day or any day you're craving something sweet.

INGREDIENTS:
2 cups half-and-half
2/3 cup sugar
2 oz. flavored liquid of your choice (cordials, coffee, etc.)
2 lbs. dark, milk or mixed chocolate, chopped
6 eggs

PREPARATION:
Preheat the oven to 300º. Brush a 10" springform pan with butter, line the bottom with buttered parchment and wrap the pan in foil in case of any leaks.

Bring the half-and-half, sugar and liquid just to a boil and pour over the chopped chocolate in a mixing bowl.

Let sit for a few minutes. Mix at low speed for several minutes. Add the eggs in all at once and mix just until fully incorporated.

Pour batter into prepared springform pan. Bake until the cake reaches 180º in the center, about 1-1/2 hours. The cake will still look wet and slightly loose in the very center, but the edges will be set, slightly puffed and have small cracks.

Allow cake to cool, then chill for 6 hours or overnight before removing pan sides.

Note: This cake is wonderful with many different flavors: Amaretto, Kahlua, Grand Marnier, Sambuca, Crème de Menthe, etc. Also, coat pan sides and sprinkle cake top with finely chopped nuts before baking for another wonderful variation.


Flourless Almond Cake

INGREDIENTS:
1-1/2 cups + 1/4 cup sliced almonds
3/4 cups + 2 Tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
3/4 teaspoon almond extract
cooking spray for cake pan

PREPARATION:
Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.

1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor. Process until finely ground.

2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.

3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.

4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.

5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.

6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.

7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.

8. Allow to cool completely in the pan.

Answer 8

4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt

Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.

Pour into prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake rack.


Glaze:

2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey


Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.

Answer 9

I've looked online and found some recipes for flourless chocolate cakes...
here is one:

http://www.ochef.com/271.htm
Flourless Chocolate Cake
Ingredients:

1/2 cup water
1-1/3 cups sugar
8 ounces unsweetened chocolate, chopped fine
4 ounces semisweet chocolate, chopped fine
1 cup (2 sticks) unsalted butter, cut into small pieces and brought to room temperature
5 extra-large eggs (or 6 large eggs), at room temperature
Whipped cream for topping

Instructions:

Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line it with a round of parchment paper cut to fit.

In a heavy saucepan, combine the water with 1 cup of the sugar. Bring the mixture to a boil over high heat. Boil it for 4 minutes, or until a candy thermometer reads 220°F (105°C). Take the pan off the heat and immediately add the chocolate pieces, stirring until they are melted and smooth. If the mixture stiffens, don't worry; it will loosen up again when you add the butter. And the butter immediately, bit by bit, stirring until all of it is used.

Place the eggs and the remaining 1/3 cup sugar in the bowl of an electric mixer. Beat on high speed for 15 minutes. If you want to prevent splattering, drape a dish towel over the mixer and bowl. When the 15 minutes are up, turn the mixer down to low. Add the chocolate mixture, stirring only until it is fully incorporated. Do not overbeat, or air bubbles will form.

Spoon and scrape the mixture into the prepared cake pan. Set the pan in a slightly larger baking pan and pour boiling water around it. Do not allow the sides of the pans to touch. Place the cake in the oven and bake it for 25 minutes. Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done. If it does not come out clean, continue baking for up to 10 minutes. Don't bake the cake for longer than 35 minutes.

Remove the pan from the water bath and immediately unmold it onto a cookie sheet. Remove the parchment paper. Invert a serving plate over the cake and turn it right-side-up onto the serving plate. Serve warm, cold or at room temperature. Whipped cream is mandatory.

Yield: Serves 6 to 8

or this one is not chocolate, it's a fruit cake
http://www.cooks.com/rec/doc/0,166,144190-255192,00.html
HOLIDAY FLOURLESS FRUIT CAKE

2 sticks butter
5 eggs
1 tsp. baking powder
1 can Angel Flake coconut
2 tsp. vanilla
2 c. sugar
1 lb. graham cracker crumbs
1 sm. can crushed pineapple
1 c. nuts

Cream butter and sugar. Add eggs one at a time beating after each addition. Add baking powder, crushed pineapple, coconut, nuts and vanilla to cracker crumbs. Add to creamed butter and sugar. Bake in ungreased tube pan at 325 degrees for 1 hour

Answer 10

Many grocery and food specialty stores are starting to carry wheat free cake mixes. They are a little more expensive then regular flour, but they are pretty good. Many times they put it in the organic food section.