With Love from Capri - Flourless Caprese Cake Recipe (Gluten-Free)
This Caprese cake is delicious, naturally gluten-free, and rich in healthy fats, protein, and fibre from almonds. Using dark chocolate and coconut sugar keeps it lower on the glycemic index than traditional cakes, making it a more balanced dessert option. Still, use it in moderation, as this Caprese cake is super delicious but not a low-calorie dessert.
Equipment
1 Food Processor Kenwood
1 Spingform pan 20 cm
Ingredients
- 125 g almond flour almond meal/almond pulp
- 125 g Coconut sugar
- 4 eggs medium or 3 large, free range
- 60 g ghee butter melted
- 125 g dark chocolate 85% cocoa
- 40 g Almonds chopped for crunchiness
- ½ tsp vanilla bean paste
- sea salt a pinch
Instructions
- Melt Chocolate and Butter: Melt the dark chocolate in a double boiler or melting pot. Remove the pot from the heat and add the butter. Stir until smooth and glossy, then let it cool slightly to prevent the yolks from cooking in the batter.
- Separate the Eggs: Divide the egg whites and yolks into two large mixing bowls.
- Mix: Beat the egg yolks with a pinch of salt. Using a spoon, stir the coconut sugar, almond pulp, melted chocolate and butter, vanilla, and espresso (if used) until well combined, enhancing the chocolate’s flavour depth
- Beat the Egg Whites: Carefully fold the whipped egg whites into the chocolate-almond batter. Pour the batter into a greased, lined 20cm springform pan.
- Bake: Bake for the first 15 minutes at 180°C and then at 170°C (338°F) for 20-30 minutes, or until a skewer inserted in the centre comes out with just a few crumbs.
- Wait: Don’t take the cake out of the oven; leave it in for about 15-20 minutes to cool gradually.
- Cool and Serve: Allow the cake to cool completely in the pan. Dust with cocoa powder (or powdered sugar if you prefer) just before serving for a beautiful finish.
Notes
Dani's notes:
If using almond pulp, remove it from the refrigerator before mixing it with the rest of the ingredients to bring it to room temperature. Then, with your fingers, crumble it to the smallest possible crumbs. If using almond meal, blitz it in a food processor until it reaches a fine, crumbly texture. Almond pulp (almond meal or almond flour), chocolate, and sugar should all have the same weight. Once, I only had 125 grams of almond pulp, so I used that as the ratio for the rest of the ingredients. The butter in most recipes has the same amount; however, my recipe contains half. I made it several times as the original, but it came up too buttery for my family tasters and my taste. So, we decided to keep a less buttery version of this easy gluten-free dessert. If you use a different ratio, you might still have a caprese cake that is slightly different in height and size and less or more fudgy or dry. In fact, this ratio is my favourite because in a 20 cm round springform, it comes out just tall enough, which I think makes for a good-sized slice. Well, you can always double the recipe for a bigger party and a delicious Italian caprese cake. If you wish, you can splash some liquor, rum, or citrusy essence to get your version. This simple caprese cake recipe is so versatile, so good, and so easy. Just keep trying, and don’t forget to let me know in the comments!Dani x x
Nutrition
Calories: 367kcal
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