EGGLESS FLOURLESS ALMOND MERINGUE CAKE
| GLUTEN FREE
| ULTIMATE RECIPE
Eggless Flourless Almond Cake | Gluten Free – This cake is super special, not only it’s eggless but it has no flour. All the ingredients are gluten free. I know some of you are vegans, I have a complete substitutes for the dairy product used. All ingredients can be vegan including the meringue as well. Isn’t that wonderful? And the topping is using meringue with slice almond on top, and it smells so good. Usually an eggless cake plus gluten free, it will normally be pretty dense, but I managed to make it no dense at all, just follow the ingredient measurement closely. I was amazed that the cake came out so soft and moist, not dense at all. I hope you’re inspired to make this cake. Enjoy!
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Ingredients:
Pan size: 7 inch round pan, greased and lined with parchment paper.
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Eggless Meringue (this is optional, it is just an added value to the cake)
1 can of chickpea brine. That will give you about 1 cup brine or 240g brine.
1 tsp cream of tartar
30g [2 tbsp] fine sugar
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Eggless Almond Cake
56g [¼ cup] unsalted butter
80g [¾ cup] ground almond
80g [¾ cup] ground coconut
80g [â…” cup] cornstarch
1¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
100g [½ cup] fine sugar
45g [3 tbsp] oil
180g [¾ cup] plain yogurt
1 tsp vanilla extract
30g [2 tbsp] whole milk
Instructions:
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Eggless Meringue
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You’ll need 1 can of chickpea. You can also use dried chickpea, but you’ll need to soak overnight to get the brine.
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Strain the can of chickpea. Add into a milk pot. Set the chickpea aside for other use, not for the cake.
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Bring the brine to a boil and simmer until the volume goes down to half.
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Let the brine cool and cover with cling film. Refrigerate for at least 3 hours or overnight for best results.
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Eggless Almond Cake
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Preheat oven at 170°C/340°F.
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Add cut butter in a large bowl, let it sit until it’s softened.
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Sift all the dry ingredients: ground almond, ground coconut, cornstarch, baking powder, baking soda, salt.
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Add sugar into the butter. Mix on high speed until creamy, fluffy, and pale. Scrape the bowl occasionally.
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Add in oil, yogurt and vanilla extract. Mix until well combined.
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Add in sifted ingredients in 2 batches, fold in until well combined.
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Add in the milk. Fold until combined. The batter is dry and thick, it’s normal.
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Transfer the batter into the 7 inch pan, greased and lined with parchment paper. Press the batter to get an even surface.
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Bake at preheated oven at 170°C/340°F for 35 minutes.
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Let the cake cool completely.
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Once cool completely, add the eggless meringue on the top. Sprinklet some almond slice.
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Use a torch to brown the top to your desire brown colour.
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Cake is ready to serve.
