Over the years, bakers have discovered a number of clever alternatives for staple ingredients like eggs, butter and sugar. Even self-raising flour could be created with a simple mixture of plain flour and baking powder.
With all types of flour in short supply however, home cooks and professional bakers have had to be extra creative and find ways to make their small supplies of flour go further.
Whether you’re baking to keep the kids occupied or indulging a personal love of delicious cakes, nothing has to get in the way of that next home baked treat.
Here we share the top flourless baking recipes you just have to try during lockdown.
Lemon polenta drizzle cake
This flourless recipe uses polenta as a substitute for flour to create a fabulously fruity, light and gluten-free cake.
- 180g soft unsalted butter – plus extra for greasing
- 2 lemons – large and unwaxed (zest and juice)
- 325g golden caster sugar
- 200g ground almonds
- 3 eggs – medium
- 100g polenta
- 1½ tsp baking powder – gluten free
- 35g pistachio nuts – shelled and finely chopped
- Get started by preheating the oven to 180°C (fan 160°C/gas 4) and greasing your cake tin. A 23cm springform tin is best for this bake. Next add baking paper and place on a baking tray.
- Add the butter, lemon zest and 200g of golden caster sugar to a large bowl and whisk until light, pale, and fluffy.
- Mix in 2 tablespoons of ground almonds and slowly add your lightly beaten eggs. Whisk the mixture continuously throughout.
- Put in the rest of the almonds, polenta, baking powder and a pinch of salt, and whisk until smooth. Add the mix to the cake tin, smooth the top, and bake for 40 to 45 minutes on the middle shelf of the oven.
- Once the cake has risen and developed a lovely golden colour, insert a cocktail stick into its centre. If it comes out clean then the cake is ready.
- While the cake’s cooling, you can get to work on the lemon drizzle. Simply combine the lemon juice and the rest of the golden caster sugar to create an indulgent, sticky coating.
- Once the cake is cool, prick its top with a cocktail stick, and pour over the lemon drizzle coating. Sprinkle on the pistachio nuts to finish and leave to cool.
- Serve your lemon drizzle cake at room temperature – it goes great with a dollop of Greek yoghurt! You can enjoy it for up to six days when stored in an airtight container in the fridge.
Oaty banana muffins
This recipe can even be tweaked to incorporate your favourite fruit. Here’s how to make your own oaty and utterly moreish banana muffins…
- 41g oats – quick cooking and plain
- 245g vanilla yogurt – you can use plain or Greek too
- 2 eggs
- 150g sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 2 bananas – ripe and mashed
- Preheat the oven to 200°C (fan 180°C/gas 6) and prepare your muffin tin by greasing with butter or lining.
- Next grind the oats until fine – you can use a coffee grinder to get the right consistency in no time.
- Add the grounded oats to a large bowl along with the rest of the ingredients and mix until smooth. To make your mixture go further, you could add a handful of dried fruits or grated carrot to the muffin mixture too.
- Pour the mixture into your muffin tins, not forgetting to leave enough room for them to rise. You should get approximately 18 muffins from this mixture.
- Put the muffin tin into the oven and bake for 15-25 minutes. Use the cocktail stick trick to ensure each is baked before removing from the oven.
- Serve the muffins warm or freeze for later – they can be rewarmed in the microwave to enjoy another day.
The ultimate chocolate cake
So, lets talk you through how to make the most amazing flourless chocolate cake in under one hour!
- 170g chocolate – dark and chopped
- 8 tbsp unsalted butter – chopped plus extra for greasing
- 5 eggs
- 150g granulated sugar
- 40g cocoa powder – sieved and unsweetened
- 1 tsp vanilla extract
- ½ tsp salt
- Start by preheating the oven to 180°C (fan 160°C/gas 4) and greasing your cake tin with butter. Again a 23cm springform tin works best. Line with baking paper to make sure that your delicious cake doesn’t get stuck. Set aside for later.
- Melt the chocolate and butter in the microwave. Heat for 30 seconds each time and stir at every interval until the mixture is nice and smooth. Allow the chocolate mixture to cool while you beat the whites of two eggs. Once soft peaks form, add half the sugar and half the cocoa powder, and combine slowly. Your soft peaks should then transform into glossy peaks.
- In a separate bowl, whisk the 3 remaining whole eggs, the rest of the sugar and cocoa powder, vanilla extract and salt until combined. Add the melted chocolate mix and stir, then fold in your egg whites to create a thick yet pourable batter.
- Pour your batter into the tin you prepared earlier and tap the pan to remove any large air bubbles. Bake in the middle of the oven for 25 minutes. Before removing the cake from the oven use a cocktail stick to check that it is set inside.
- Place the cake tin on a wire rack to cool then chill in the fridge before removing from its tin. Slice with a sharp, wet knife to serve.