Dulce de Leche Flourless Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This flourless cake is my go to when I want something elegant but honestly don't have much time to fuss. The whole thing comes together in about an hour, and since it skips the flour, you're getting a naturally gluten free dessert that's actually packed with protein and healthy fats from the almond flour. What really makes it special though is that generous swirl of dulce de leche mixed right into the batter, giving you those incredible caramel notes throughout. The espresso powder and dark chocolate add depth without overwhelming the sweetness, while a pinch of flaky sea salt on top brings everything into perfect balance. Trust me, this one never disappoints.
Ella x
Ingredients
- 250almond flour
- 200granulated sugar
- 150dulce de leche
- 4large eggs
- 100unsalted butter
- 1vanilla extract
- ½salt
- 5espresso powder
- 100dark chocolate chips
- 20water
- 10flaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line an 18cm round cake pan with parchment paper.
Tip: Use a springform pan for easier removal.
- 2
In a medium bowl, whisk together almond flour, granulated sugar, salt, and espresso powder.
Tip: A fork can also be used to mix dry ingredients.
- 3
In a large bowl, using an electric mixer, beat together butter and dulce de leche until smooth.
Tip: Make sure butter is room temperature for best results.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Avoid overmixing to preserve cake's tender texture.
- 6
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Chocolate should be melted to a smooth consistency for best results.
- 7
Pour melted chocolate into the cake batter and mix until well combined.
Tip: Chocolate can be incorporated at any stage during mixing process.
- 8
Pour batter into prepared cake pan and smooth the top.
Tip: Make sure batter is evenly distributed for an even bake.
- 9
Bake for 35-40 minutes or until a toothpick inserted 2cm from the edge comes out clean.
Tip: Avoid overbaking, as it can lead to dry cake.
- 10
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Letting cake cool completely helps it set and makes it easier to slice.
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