Vanilla Flourless Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
A rich and creamy flourless cake, perfect for those who love vanilla and don't mind the absence of flour.
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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