Maple Flourless Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This maple flourless cake is one of my favorite go to desserts when I want something that feels indulgent but comes together quickly. The best part? It's ready in just an hour from start to finish, making it perfect for unexpected guests or last minute cravings. Ground almonds are the star here, giving you that wonderfully moist texture while packing in protein and healthy fats that keep you satisfied. The maple syrup and dark chocolate chips add such a rich, sophisticated flavor that your friends will never guess how simple it actually is to make. Trust me, this one's a keeper.
Ella x
Ingredients
- 400 gground almonds
- 200 gmaple syrup
- 4 piecelarge eggs
- 200 ggranulated sugar
- 1 mlpure maple extract
- 150 gunsalted butter
- 100 gall-purpose flour
- 1 gsalt
- 1 gvanilla powder
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 20cm round cake pan with parchment paper.
Tip: Use a parchment paper that is large enough to cover the entire bottom and sides of the pan.
- 2
In a food processor, grind the almonds until finely ground.
Tip: This will help the cake to be smooth and even.
- 3
In a large mixing bowl, whisk together the sugar, maple syrup, and maple extract.
Tip: Make sure to scrape down the sides of the bowl to get all the ingredients.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure to beat the eggs until they are well incorporated into the mixture.
- 5
Add the ground almonds, flour, and salt to the bowl. Mix until just combined.
Tip: Don't overmix the batter, or the cake will be tough.
- 6
Add the melted butter and vanilla powder to the bowl. Mix until the batter is smooth.
Tip: Use a spatula to scrape down the sides of the bowl.
- 7
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the chocolate until it is smooth and melted.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure to get the batter into all the corners of the pan.
- 9
Bake the cake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, or the cake will sink.
- 10
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tip: This will help the cake to set and make it easier to slice.
- 11
Once the cake is cool, melt the remaining 50g of chocolate and spread it over the top of the cake.
Tip: Use a spatula to spread the chocolate evenly.
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