Vanilla Flourless Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This vanilla flourless cake is something I've made countless times when I want to impress without spending hours in the kitchen. The best part? It comes together in just an hour from start to finish, making it perfect for unexpected guests or when you're craving something special on a weeknight. Eggs are the star here, providing not just structure but also excellent protein and choline for brain health. The cocoa powder adds richness while the vanilla keeps things elegant and simple. What I love most is how forgiving this recipe is, with straightforward steps that anyone can master.
Ella x
Ingredients
- 4eggs
- 400 ggranulated sugar
- 200 gunsalted butter
- 10 mlpure vanilla extract
- 120 gall-purpose flour
- 80 gunsweetened cocoa powder
- 8 gsalt
- 120 mlheavy cream
- 100 gpowdered sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Make sure to use a rack in the middle of the oven for even cooking.
- 2
In a large mixing bowl, beat the eggs until they become light and fluffy.
Tip: This will take about 3-4 minutes with an electric mixer.
- 3
Gradually add the granulated sugar to the eggs and continue beating until well combined.
Tip: Make sure to scrape down the sides of the bowl a few times for even mixing.
- 4
In a separate bowl, whisk together the flour, unsweetened cocoa powder, and salt.
Tip: This will help you to avoid lumps and ensure a smooth batter.
- 5
Add the butter to the dry ingredients and mix until it resembles coarse crumbs.
Tip: Be careful not to overmix at this stage.
- 6
Add the heavy cream to the butter mixture and mix until a smooth batter forms.
Tip: Make sure to scrape down the sides of the bowl again at this stage.
- 7
Add the vanilla extract to the batter and mix until well combined.
Tip: This will give your cake a lovely flavor and aroma.
- 8
Pour the batter into a greased 20cm (8 inch) round cake pan.
Tip: Make sure to grease the pan well to prevent the cake from sticking.
- 9
Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tip: This will ensure that your cake is cooked through and not too moist.
- 10
Allow the cake to cool in the pan for 5 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.
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