Cake Recipes No Flour – On lock and feel the urge to bake, but missing something obviously important? Then give some advice from great bakers past and present
C ake has taken on a new meaning now that most of us are stuck at home all day, every day. We are being comfortable and choosing like there is no tomorrow. But what do you do when you like a sponge, but you can’t find the eggs or your oven is broken and no one will fix it? Here are some tips to get you through any nutrient deficiency.
Cake Recipes No Flour
If it is suggested that you replace the missing element with another that you do not have, or that you would never normally expect to buy, keep in mind that no two kitchen cabinets are the same and you can find that vendors can also offer “fancy” alternatives such as ricotta or flax seeds while the staples are only memorable.
Ingredient (vegan!) Cake……no Oven Needed!
You can make any cake that calls for your own flour without it. Nigella Lawson doesn’t even bother keeping up, as she explained a few years ago. As long as you know the ratio (2 tsp baking powder to 150g plain flour), it’s easy to make some. There are many delicious cakes that have this recipe along the way, from Dan Lepard’s sour cream butter cake (made as the world’s easiest cake) to Claire Ptak’s picture-perfect raspberry vanilla sandwich.
Baking powder isn’t the only way to get some rise into your breads. German yeast breads are amazing – useful and dense; as close as we can get to lunch, and all the better for it. If you’re baking, leave some puff pastry for Felicity Cloake’s pimple plum cake, German baking expert Luisa Weiss’s Apfelkuchen or the myriad other cinnamon, cardamom and honey scented options to be found elsewhere.
In one of the more daring moves, Anna Jones made a lemon cake with cannellini beans, ground almonds and four eggs. It is a stone-cold winner – fudgy, rich and sweet. For something more decadent, try a classic flourless cake. The recipe I have used for years is as follows: melt 200g of butter with 100g of dark chocolate over a bain-marie, then mix four egg yolks with 100g of sugar, and fold it into the chocolate mix. In another bowl, beat the egg whites to stiff peaks, add 100 g more sugar, then fold in the chocolate mixture and bake in a pan of butter at 180C (For 160C) / 350F / gas mark 4 for 45 minutes or until set. Middle. Serve with whipped cream, Greek yoghurt or creme fraiche – if you have any – and a dusting of icing sugar.
Bakers who want to avoid refined sugar have many options, such as syrups (maple, agave, date), fruit (dried and fresh) and sweet root vegetables (carrot, sweet potato ). Nadia Lim made a beautiful banana bread with coconut. Leela Cyd made one with dates. But having no sugar in lockdown times may call for a more 1950’s approach. In her new book, Oats in the North & Wheat from the South, Regula Ysewijn does an old-school recipe of gardening using only tinned sweeteners: heat up 200g golden syrup with 45g treacle and 200g butter, then mix in flour 200g oat (just blitz up some oats in a food processor if you don’t have one), another 100g less blitzed oats, 2 tsp each of bicarb and ground ginger, a pinch each of nutmeg and salt, egg a and 2 tbsp whiskey (or milk). Bake at 160C (140C fan)/325F/gas mark 3 for about an hour then leave to cool in the tin. (As an aside, Ysewijn said: “Don’t fan! Fan is very bad and should be avoided at all times!”)
The Ultimate Gluten Free Chocolate Cake
If your savings include carrying a tin of Nestlé Carnation instead, you can opt for this recipe from Australia (although obviously you won’t want to sprinkle icing sugar on top).
Vegetarian bakers have a few tricks up their sleeves. Mix 1 tbsp chia seeds or flax seeds with 3 tbsp water and set aside for 15-20 minutes, and you have what is known as a vegan egg, which generally works as a direct swap-in, say, for a brownie or cake. . If your recipe calls for fluffy egg whites, like an airy sponge, you can (with a little effort) whip aquafaba (AKA chickpea brine) into frothy white peaks. Again, 3 tbsp is the equivalent of an egg and 2 tbsp for an egg white; Anna Jones tells you what to do here.
Or take a hint from Ruby Tandoh’s moist chocolate fudge cake. Where many processes are considered appropriate
Mix the batter once it is added in the flour, Tandoh’s solution for using eggs is to do it correctly. He flavored the mixture with sweet spices, sweetened it with dates and brown sugar and then beat it for a good minute to give it some structure. Once baked, it is slathered with a mixture of melted dark chocolate and golden syrup.
Sugar Free Keto Carrot Cake With Almond Flour
This is easy. Use olive oil. Ideally you would make Maialino with Grand Marnier and orange, but Rachel Roddy makes a better stand with ricotta (which can be replaced with plain yogurt) and lemon. The citrus or dairy will give the bakes a nice tang, but I would be happy is a very basic, too, flavored only with vanilla cream (like this Kim Boyce recipe, only using plain flour and without the chocolate or Rosemary.) And then. So is the basic French gateau au yogurt. Clotilde Dusoulier’s version calls for oil, but I’ve tried it with the dregs of many bottles, and it’s always a winner.
The beauty of yogurt lies in the fluffy, tangy, tender crumb it fashions, with or without added fat. Thomasina Miers’ version uses Greek yoghurt, four eggs and a small amount (35g) of plain flour, with lemon, pistachio and cardamom for flavour. The BBC, meanwhile, lists a completely non-fatty sponge (filled, with sweet irony, with a large amount of whipped cream) that is so striking it’s worth a try.
Another doozy. If you’ve never tasted a clementine cake, like the one Ben Stiller’s Walter Mitty won over the enemy in Afghanistan, you haven’t lived. I love the fact that using whole fruit brings bulk, moisture and flavor. Nigella’s recipe is my go-to: boil four clementines (I’ve made it with a couple of oranges, too), then blitz them to a pulp. This is then used as a base for a batter of eggs, sugar, ground almonds and a little baking powder.
Meera Sodha’s finest chocolate, olive oil and passion fruit bread will fit many categories here, containing no eggs, dairy or raising agents of any kind. It is a treasure of a recipe. Ysewijn suggests Cornish heavy cake (also in her new book). Essentially a great rock cake, it’s been made since well before there were things like personal flour; his recipe dates from 1920. It has roughly a mixture of 50g each of butter and lard with 340g of plain flour, 50g of sugar and a tsp of salt. Pour in 125ml of milk or water and knead to combine, before adding 180g currants and 50g candied peel and kneading again. The dough will be left for an hour or two, before baking in a pan, sprinkled with sugar, at 190C (170C fan) / 375F / gas mark 5 for 40-50 minutes.
Banana Oatmeal Cake Recipe (gluten Free & Lower Sugar!)
This should be where your cake plans hit a wall. But no. No-bake cheesecakes are a thing, and Cloake’s perfect no-bake cheesecake is hard to beat: a base of buttery, syrupy cornflakes, a filling of lemon-spiked cream cheese and ricotta, a two-hour dough in the fridge. Corn husks! Of course you are doing this now. There is no flour in this lovely cake – but as you can see, it holds its shape beautifully, and topped with a rich chocolate frosting, it makes the perfect birthday cake. The secret to the texture is a simple one: a light hand when mixing the chocolate-butter date mixture and the fluffy whisked egg-sugar mixture. “We have a thick fudgy chocolate-y mixture here and a light-as-air fluffy mixture,” explained Hay. “So we don’t catch all the air bubbles we put in [by blowing], we just need to add about a third [of the egg mixture].” Slowly slowly in a few large spoons of light, airy egg-sugar mixture pour another mixture, making it easy to then add the rest.
Tomorrow the temperatures are normal; If using convection, reduce the temperature by 20˚C. | We use Australian tables and cups: 1 teaspoon equals 5 milliliters; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cans are sealed. | All vegetables are medium sized and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe is from Donna Hay: Basics to Children’s Brilliance on Food (Channel 33). Episodes streamed through On Demand. C ake has taken on new importance now that most of us are at home every day,
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