Gluten Free? You can have your Cake and Eat It too!
When it comes to rich flavor this recipe really takes the cake..Literally!
We were just at a huge family reunion where there were dozens of cousins. The tables were filled with food, laughter filled the air, and being together created enough memories to last a lifetime.
I was surprised to find out that one of John’s cousins is gluten free. No wheat flour. At all. She brought her own hamburger buns, her own chips, and while we snacked on baked goodies she watched.
If I had known about this recipe, I totally would have made this flourless cake. In fact, I am going to send this recipe to Gina right now!
I think having options for those with dietary restrictions is a great idea. The last thing you want when people come over for a big event is to make someone feel excluded. And who knows, this cake might be so yummy, you will want to serve it to everyone on your guest list!
This is what Nagi of Recipe Tin Eats says about her scrumptious cake.
Fudgey and decadent, this is my (extremely) easy flourless chocolate cake made using almond flour. No beating egg whites – I find it works better to use a touch of baking powder instead. The surface of the cake stays level rather than rising then collapsing into a crater, and the inside has a tender crumb instead of being dense. And the added bonus is that it’s ridiculously fast to make!
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Quick Tip: Make one of these cakes into small cupcakes and put into freezer so you always have something on hand for guests who happen to be gluten free.