A Dairy and Sugar-Free Flourless Cake Recipe
There are more and more people being careful with what they eat, who want to stop eating foods that don’t make them feel good, like gluten and lactose. Then there’s white sugar, which you should completely remove from your diet: it’s like a poison. Today, we’re going to show you a dairy and sugar-free flourless cake recipe.
This will help you stay away from all those negative ingredients, it’s easy to make, and it has some surprising ingredients we’re sure you’ll love!
The modern diet relies a lot on flour. There’s some dish with it in just about every meal: bread, pasta, pastries, pizza, pancakes, biscuits, cookies, etc.
People with celiac disease have to avoid flour because it contains gluten, but so should the rest of us. It’s best to find an occasional replacement for flour. For example, you can use chickpeas instead, as surprising as that might sound.
Chickpea flour is well known in some cultures. To use it as a flour substitute, you have to cook it first, but it will still provide great nutritional value and protein to your recipe. It’s also an absolutely delicious way to eat chickpeas!
Along with, people who are lactose intolerant, more and more people are trying to avoid dairy products. It might be because of their high cholesterol content or because they generate mucus, cause skin problems, allergies, etc.
You might like:
This flourless cake recipe doesn’t require milk, yogurt or butter, so it’s easy to digest and very healthy.
White sugar is completely unnecessary in our diet. Countless studies have shown that it’s basically a poison that demineralizes and acidifies our bodies. Because we have so much of it every day, it’s just making our bodies deteriorate.
This flourless cake recipe replaces white sugar with stevia sweetener, but you can also use honey or agave syrup. They’re both healthy alternatives.
A flourless cake recipe rich in protein
Most cakes usually contain a lot of flour, sugar, or cream. T his cake is rich in proteins thanks to the chickpeas and eggs in it. So, it’s highly nutritious but without won’t cause you to put on extra pounds. In fact, it’s a great food to have as breakfast or as a snack, or even as a tasty, low-fat dessert.
It’s also great for children and athletes. Best of all, no one will ever notice there are chickpeas in it.
- 500 grams (18 ounces) of cooked chickpeas (you can use the kind sold in cans and already cooked or cook them yourself without salt).
- 2 cups of dark chocolate to be melted, without sugar or milk, or the proportional amount of pure cocoa powder.
- 4 eggs.
- 2 heaping tablespoons of liquid stevia (tasteless and transparent) or 100 grams (3-1/2 ounces) of honey or agave syrup.
- Half a teaspoon of baking powder.
- 2 handfuls of peeled and chopped nuts.
- Optional: cinnamon, cardamom, ginger, essence of vanilla.
The preparation is extremely easy and very fast. Follow these steps:
- Preheat the oven to 180 degrees C (356 degrees F).
- If you’re using chocolate to be melted, you’ll need to do that with a double boiler.
- Beat the eggs, then add the chickpeas. Beat well until it takes on a fine texture. If you have a blender or food processor it will be much faster.
- Add the sweetener you chose and the baking powder.
- Finally, add the melted chocolate (or cocoa) and chopped nuts.
- If you like, you can add some spice to mask the flavor of the chickpeas even more, but it should go away thanks to the chocolate. Or you can just add some to give a personal touch, or for a different taste every time. Try adding some cinnamon, cardamom, ginger, vanilla extract, orange zest, etc.
- Prepare the cake pan. Lightly coat the pan with oil and flour to avoid sticking.
- Place it in the oven and leave it for 40 minutes at 180 degrees C (356 degrees F). Then remove it from the oven and let cool on a wire rack.
Images courtesy of Xavi Talleda, Uwe Hermann and Olya Sanakoev
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Gómez Morales, Luis., Beltrán Romero, Luis Matías., García Puig, Juan. (2013). Azúcar y enfermedades cardiovasculares. http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112013001000011
- Herrera, María José., Hermoso, Marcela., Quera, Rodrigo. (2009). Enfermedad celíaca y su patogenia. https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0034-98872009001200012