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Flourless cakes and biscuits are not only easy to make, but they also offer a rich, satisfying flavour that even the most indulgent desserts can’t rival.
Whether you’re gluten intolerant or simply exploring alternative baking, these flourless recipes are sure to become a favourite in your kitchen.
Flourless Chocolate Almond Cake
This cake is decadently rich and moist, with a delicate almond flavour that pairs perfectly with chocolate.
Ingredients:
200g dark chocolate (minimum 70% cocoa)
150g unsalted butter
150g ground almonds
150g caster sugar
4 large eggs, separated
1 tsp vanilla extract
A pinch of salt
Icing sugar, for dusting
Method:
Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.
Melt the chocolate and butter together over a bain-marie (a bowl placed over simmering water), stirring until smooth. Allow to cool slightly.
In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.
Stir the melted chocolate mixture into the yolk mixture, followed by the ground almonds.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three stages.
Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes or until the cake has set but still has a slight wobble in the centre.
Allow the cake to cool in the tin, then turn out onto a wire rack. Dust with icing sugar before serving.
This cake is delicious on its own or paired with fresh berries and a dollop of cream.
Coconut Macaroons (Biscuits)
These delightful coconut biscuits are wonderfully chewy on the inside with a crisp exterior, making them the perfect snack to enjoy with a cup of tea.
Ingredients:
200g desiccated coconut
150g caster sugar
2 large egg whites
1 tsp vanilla extract
A pinch of salt
100g dark chocolate (optional, for drizzling)
Method:
Preheat your oven to 160°C (140°C fan) and line a baking tray with parchment paper.
In a large bowl, combine the desiccated coconut, sugar, salt, vanilla extract, and egg whites.
Mix until the ingredients come together to form a sticky dough.
Using your hands, shape the mixture into small balls or mounds and place them onto the baking tray, spacing them a few centimetres apart.
Bake for 15–20 minutes or until the macaroons are golden around the edges.
Allow the macaroons to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
If you’d like, melt the dark chocolate and drizzle it over the cooled macaroons for an extra indulgent touch.
Peanut Butter Cookies
These three-ingredient biscuits are incredibly simple yet unbelievably tasty. The natural oils in the peanut butter create a soft, chewy texture that makes them hard to resist.
Ingredients:
200g smooth peanut butter (or crunchy if you prefer)
150g soft brown sugar
1 large egg
Method:
Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.
In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined.
Scoop tablespoons of the dough and place them onto the baking tray. Flatten slightly with the back of a spoon or fork to create a pattern on the top.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
These peanut butter cookies are perfect for a quick treat and go wonderfully with a glass of milk or a strong cuppa.
Flourless Lemon Almond Cake
For a lighter cake, this lemon almond recipe offers a bright and zesty flavour that’s perfect for afternoon tea.
Ingredients:
200g ground almonds
150g caster sugar
4 large eggs, separated
Zest of 2 lemons
Juice of 1 lemon
1 tsp vanilla extract
Icing sugar, for dusting
Method:
Preheat your oven to 170°C (150°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.
In a large bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and vanilla extract until light and creamy.
Gently fold in the ground almonds.
In a separate bowl, whisk the egg whites until stiff peaks form.
Carefully fold the egg whites into the almond mixture in stages, being careful not to knock out too much air.
Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tin, then transfer to a serving plate and dust with icing sugar.
Final Thoughts
Flourless baking is easier than you might think, and these recipes prove that you don’t need flour to create beautiful cakes and biscuits. Whether you're craving something rich like a flourless chocolate almond cake or a quick peanut butter biscuit, there's a flourless option for everyone.
Happy flourless baking!
