We need to talk about this cake and the fact that you should have already baked it. Over the past few weeks I’ve been slowly adding dairy back into my diet (small pieces of cheese), but gluten is still verboten. Quite honestly, I will probably continue to live gluten-free with the exception of an extraordinary piece of crusty bread or homemade pasta. I don’t miss it as much as I thought I would, and I’ve discovered so many new tastes and flavors that I never want to fall back into a rut of food complacency.
As I’ve mentioned, ad nauseum, gluten/dairy-free baking has been a challenge for the past eight months. I’ve purchased dozens of cookbooks to only discard them (purchasing your special blend of gluten-free flour is a prerequisite for baking any of your recipes? No thanks, I’ll pass) because either the recipes rivaled a science experiment or the results were gritty and tasteless. I’ve discovered few cookbooks that truly deliver on flavor and texture, and Flourless is one of them.
So far I’ve made half a dozen recipes and the cakes and muffins do not disappoint. In particular, this almond cake is the sort of dessert that has drawn me out of bed at 4:30 in the morning, eyes filled with sleep. Somnabulent-style, I’ve stumbled into the kitchen to pry a piece out of a plastic tub in the fridge. This cake is THAT GOOD. I love the light cream and soft berries juxtaposed with the crumbly almonds. Perfection.
And to think I randomly picked up this book at Anthropologie!
INGREDIENTS: Recipe from Nicole Spiridakis’s Flourless (a hodge-podged a few of her recipes together to bring this cake to life), modified to eliminate dairy
For the almond cake
3/4 cup coconut oil, softened but not melted
3/4 cup cane sugar
3 large eggs
1/2 cup coconut milk
1 tsp vanilla extract
1 tsp almond extract
2 1/3 cup almond flour
1/4 tsp salt
2 tsp baking powder
For the coconut cream
1 13.5oz can of full-fat coconut milk
3 tbsp confectioner’s sugar
1 tsp almond extract
1/2 tsp vanilla extract
Pre-heat the oven to 350F. Chill the can of coconut in the fridge, up-side down. Line the bottom of a 10-inch springform pan with parchment paper and grease the bottom and sides with coconut oil. Set aside.
In a stand mixer fitted with the paddle attachment, cream the coconut oil and sugar until fluffy, 2-3 minutes. Add the eggs, one at a time, beating until completely combined. Add the coconut milk, extracts, and blend until all ingredients are combined.
In a medium bowl, mix the almond flour, salt, baking powder. On low speed, mix in the dry ingredients into the sugar batter until combined.
Pour the batter evenly into the pan and cook until the top of the cake is browned and a tester inserted in the cake turns out clean, about 40 minutes. Remove from the oven and cool in the springform pan for 20 minutes. Carefully turn out the cake and allow it to cool completely, approximately 1 hour. The cake will be delicate since you’re not working with gluten flour and its magical binding properties so be gentle with the cake, k?
While the cake is cooling, drain the cooled can of coconut milk through a sieve. Discard the liquid and add the solid coconut to a stand mixer fitted with the whisk attachment. Add the sugar and extracts and beat for 3 minutes.
Dollop the cream on the cooled cake and add a pile of berries. I had strawberries, raspberries and blueberries on hand, but I can imagine that this would be INCREDIBLE with figs and blackberries, as well.