Iโm slowly but surely making my way through my stack of stunning books from Raincoast Books, and this is one Iโve been excited to dig into for a long time now.
Flourless by Nicole Spiridakis is a seriously exciting compilation of dessert recipes that are naturally gluten-free.
Iโm going to try to tell you about this book without being too gushy, but guys, seriously โ gushing.
If you know me at all, you know I am not gluten-free, or dairy-free, or sugar-freeโฆ I think itโs great that some people choose those lifestyles and I also think itโs great when people who donโt get to choose have options like these fabulous desserts from Flourless.
I also think itโs important for people without dietary restrictions to be able to adapt and cook for those who have them. Now, I am not an expert in allergy-friendly baking. But the thought that maybe it doesnโt have to be so hard is really intriguing to me.
I think this cookbook would be awesome for people who are celiac or choose to eat gluten-free.
I think this cookbook is even more awesome for people who donโt. Because we (gluten eaters) are the ones without the experience and arsenal of gluten-free baking mixes or substitutions.
To sum it up better than I ever could: โWith these delectable recipes, you can put away the complicated gluten-free flour mixes, forget about the hard-to-find โgumsโ, and finally make flour-free desserts worthy of any weeknight indulgence or special occasion.โ
I have bookmarked a lot (a lot) of recipes to try. Theyโre just soโฆ normal. Cookies, brownies, layer cakes, cupcakes โ sheโs got it all. But I chose to make the Mexican Hot Chocolate Cake with Milk-Chocolate Buttermilk Frosting. The picture looked incredible, and Iโve never actually had โMexican Hot Chocolateโ anything, so I needed to change that.
The cake comes together using ground flax (which I always have stocked, and is not hard to find) and ground oats. I would recommend quick cooking oats if you are grinding at home because they are smaller and wonโt be as hard to get smooth. I only had large oats, and I ground them in my food processor. There was still a bit of texture to them, and my cake had a larger crumb because of it.
The frosting is just insanely good. I donโt often use milk chocolate in anything, as I usually prefer semisweet or dark chocolate, but the sweet, creamy milk chocolate and tangy buttermilk complement the spice in the cake so well, I definitely recommend going that route.
I doubled the frosting recipe (which is reflected in the recipe below), because I like a good amount of frosting. And, besides, itโs delicious.
I was a little nervous adding the cayenne to the cake, because Iโm not a big spice lover. But I did it, and I have to say I really like it! The cinnamon is the predominant flavor, but you get just the slightest bit of heat from the cayenne. If youโre not sure and not ready to try it, you could leave it out and itโd still be awesome!
Flourless Mexican Chocolate Cake
Ingredients
Mexican Hot Chocolate Cake
- 1 tsp ground flax seeds
- 2 tsp boiling water
- 1 cup canola oil 240ml
- 3/4 cup buttermilk 180ml
- 1/4 cup strong brewed coffee
- 1 cup packed brown sugar 200g
- 1 tsp vanilla
- 3 large eggs room temperature
- 1 1/2 cups gluten-free quick cooking oats 170g, ground (I use a blender!)
- 6 tbsp unsweetened cocoa powder 60g
- 1 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1/4 tsp cayenne
- 1/4 tsp salt
Milk Chocolate Buttermilk Frosting
- 1 cup unsalted butter 230g, room temperature
- 4 oz milk chocolate 120g, melted, slightly cooled
- 1 tsp vanilla
- 2 cups powdered sugar
- 4-6 tbsp buttermilk
Instructions
- To make the cake:Preheat the oven to 350 degrees F. Line 2 8โ pans with parchment paper and spray with non-stick spray (spraying under the parchment is a good way to get it to stick to the pan).
- In a small bowl, combine the ground flax and boiling water. Set aside 10 minutes.
- In a large bowl, whisk together the flax seed paste, oil, buttermilk, coffee, brown sugar, vanilla and eggs. Add the ground oats, cocoa, baking powder, cinnamon, cayenne and salt. Whisk until combined.
- Evenly divide the batter between the two pans and bake until tops are firm and shiny, about 23-24 minutes (original recipe says 30 minutes โ mine were much sooner). Remove from the oven and let cakes cool on a wire rack for 10 minutes before turning them out onto the rack to cool completely.
- To make the frosting:Place the butter in the bowl of a stand mixer (or use a handheld mixer) and beat on medium speed until light and fluffy. Add the melted chocolate and vanilla and beat until combined.
- Add the powdered sugar and 4 tbsp buttermilk, and beat until a smooth, fluffy frosting forms, about 5 minutes. You will notice the color lighten as it gets close to being done. Add more buttermilk if frosting seems too dry.
- To assemble:Spread half of the frosting on one cake layer, then top with the other layer and spread remaining frosting on top.
Notes
Nutrition Information
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annie@ciaochowbambina says
Yes! Love the cinnamon & cayenne! This beautiful cake reminds me of my favorite cup of Mexican Hot Chocolate! De-Lish!!
Ashley says
Thanks Annie!
Mariah @ Mariah's Pleasing Plates says
I have yet to ever use cayenne in a cake but I think it sounds REALLY good!! Loving this cake and your pictures are beautiful Ashley!
Ashley says
Thanks Mariah! It was a first for me too!
Amanda says
This cake looks amazing! LOVE!!!
Ashley says
Thanks Amanda!
Stacey @ Bake.Eat.Repeat. says
That cake looks amazing Ashley! I love that it’s so normal, with no crazy ingredients. That’s always my problem when I try to make something gluten free for someone, no idea where to get the ingredients that are in a lot of those recipes! This is a great recipe, I will definitely be trying it!
Ashley says
Thanks Stacey! I’m kind of in love with this book — I just made two more recipes from it today!
amanda @ fake ginger says
I totally need that cookbook! This cake looks amazing!
Ashley says
You do! I love it ๐
Cathleen @ A Taste Of Madness says
I would be licking everything that touched that frosting! This cake looks divine!
Ashley says
I definitely was! Thanks ๐
Medha @ Whisk & Shout says
Love the cinnamon and cayenne! Yum ๐
Ashley says
Thanks Medha!
Joanie @ ZagLeft says
I’m going to have to find this cookbook. I love flourless chocolate cakes and although I’m not gluten-free, I’d love to know how to bake without gluten.
Ashley says
I tried two more recipes from it today! I’m really enjoying experimenting a little.
Julie @ Tastes of Lizzy T says
I definitely want this cookbook. This cake looks amazing!
Ashley says
It’s such a great book!
Natalie @ Tastes Lovely says
I actually got mexican hot chocolate when I was in Mexico for the first time. Where better to get it than straight at the source. So good! Can’t wait to try this cake. And love that it is gluten free : )
Ashley says
Can you believe I’ve never had Mexican Hot Chocolate? I guess I probably should if I’m going to be baking mexican hot chocolate things!
Nicole @ Or Whatever You Do says
I just love how pretty this cake presents. Beautiful photos too!
Ashley says
Thanks Nicole!
Kelly - Life Made Sweeter says
This cake is gorgeous, Ashley! I am a spice lover and adore Mexican chocolate cakes! I love that it’s flourless, the texture looks amazing!
Ashley says
Thanks Kelly! You definitely need a good powerful blender or food processor, but I love that it uses normal ingredients!
Kelley says
Ohhh this looks delish! I need to check out that cookbook too!
Ashley says
You definitely do!
marcie@flavorthemoments says
I definitely haven’t seen a flourless Mexican hot chocolate cake before — what a great idea! This looks delicious, Ashley, and would be extra great for Cinco de Mayo!
Ashley says
True! I was actually thinking that this morning! Lol. Good thing I was planning ahead…. ๐ Thanks Marcie!
Kacey @ The Cookie Writer says
We do not follow any specialty diets (well, I am vegetarian but that does not count!) But my mother-in-law suffers from Celiac so I am enjoying all the gluten-free recipes out there so I can recreate them for her!
Ashley says
I think you’d love this book then Kacey! I just made my second recipe from it today — we’ll see how it turns out! If it’s good I’ll definitely be posting it too ๐
Sarah @ The Gold Lining Girl says
I’m not on a special diet or food restriction, but I love experimenting! Flourless is definitely appealing to me – it’s probably so rich and dense. Looks soooo pretty!!
Ashley says
You know, it actually has a more cake-like texture than most flourless cakes! The ground oats act like a flour substitute, but still super good!
Shashi at RunninSrilankan says
Such a gorgeous flourless cake! I have a hard time keeping mine even – the texture on this is wonderful!
Ashley says
Thanks Shashi! It’s always a plus when you don’t have to frost the sides! Lol. I’m always using frosting to cover mine up…
Gayle @ Pumpkin 'N Spice says
Flourless cakes are my favorite! I don’t make them as nearly enough as I should. This one looks fantastic! Love that buttercream frosting, too. Delish!
Ashley says
Thanks Gayle!
Alice @ Hip Foodie Mom says
Girrrrrllllll. . this cake is amazing!!! can’t believe it’s flourless. . love me some heat from Mexican chocolate cake. . gorgeous!!! will have to check out Flourless!
Ashley says
Definitely do! I just made my second recipe from it today — hope it turns out well so I can share it, too! Thanks Alice ๐
Erin @ Miss Scrambled Egg says
Wow! This cake is gorgeous. I know quite a few people who have Celiac’s disease. I always try to make special desserts for them because I know sometimes they go without. No one should have to go without dessert in my opinion. For a gluten-eater, this would also be a hit! The presentation of the cake alone is enough to celebrate. ๐
Ashley says
Thanks Erin! I agree — dessert is a must for everyone! It’s always good to have a few extra options ๐