Gluten-Free Coffee and Walnut Cake

A beautifully simple gluten-free Coffee and Walnut Cake made with teff flour and walnut flour.

gluten-free Coffee and Walnut Cake on a wooden board

At the beginning of summer I start thinking of crowd pleasing bakes to donate to the various cake stalls coming our way. I usually make a few cake promises to the school fairs, village fetes and neighbourhood festivals. These cake stalls make their money by selling good homely British baking and I’m always happy to contribute.

Not counting my own market stall I was a Women’s Institute member (and President) for many years and know my way around a local cake stall. At these local festivals there is always an enthusiastic crowd circling the cake stall and there are a certain few cakes that the customers expect to see.

gluten-free Coffee and Walnut Cake on a wooden board

When I would help co-ordinate the volunteers and bakers for an upcoming cake stall we would accept any offering. However we also had a checklist of bakes that absolutely had to be included:

Victoria Sponge
Brownies
Lemon Drizzle Cake
Chocolate Cake
Flapjacks
Carrot Cake

And you betcha there had better be a Coffee and Walnut Cake. Riots are not usually on the agenda at the Crouch End Festival.

At the same time as the resolutely traditional bakes there has in recent years been a call for gluten-free, vegan and sugar-free cakes. These are usually the ones I donate as you can imagine. I love blending traditional recipes with modern alternative flours to serve both needs.

This Coffee and Walnut Cake is based around a classic recipe. However it has been modernised through using flavourful flours which gives so much more personality to this British stalwart. And makes it gluten-free to boot.

gluten-free Coffee and Walnut Cake on a wooden board

How to make a Gluten-Free Coffee and Walnut Cake

The key to a delicious gluten-free Coffee and Walnut Cake is:

  • Teff flour

If you don’t know anything about teff flour then visit this post which dives deep into the subject. It is an incredibly tasty flour with hints of molasses and spices. An absolute natural pairing to the coffee and nuts in this cake, adding a beautiful complexity of flavour.

process shots of making a gluten-free coffee and walnut cake

We blend the teff flour with:

  • Tapioca Flour – for helping the cake hold together so it’s not dry and crumbly
  • Walnut Flour – for the unmistakable taste of walnuts. We grind walnut halves into a ‘flour’ to give the cake a moist crumb. The flour allows the walnut flavour to permeate the whole cake.

ALTERNATIVE FLOUR: Buckwheat flour also works beautifully in this cake and gives it more of an earthy taste. Just swap the teff for equal amounts of buckwheat if you like that idea.

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process shots of making a gluten-free coffee and walnut cake

This Gluten-Free Coffee and Walnut Cake is a straightforward cake to make and uses the creaming method for a beautifully light sponge.

  1. Cream the butter and sugar until light and fluffy.
  2. Add the egg one at a time.
  3. Grind the walnuts in a food processor.
  4. Mix the walnuts with the rest of the dry ingredients.
  5. Add the dry ingredients to the wet.
  6. Divide between two 8 inch cake tins.
  7. Bake for 20-25 minutes then cool.
  8. For the icing beat the butter and icing sugar until light and creamy.
  9. Add the coffee and salt to the icing then ice the cake.

Bakers Tips:

  • When grinding your walnuts make sure you don’t take them too far. If they start to turn into walnut butter then the walnuts will have released too much oil and will make the cake greasy. The walnuts should be like crumble.
  • When making your icing you want to beat the butter and icing sugar for about 6-8 minutes so the icing is ultra light and creamy.

Slices of gluten-free Coffee and Walnut Cake on a wooden board

What kind of coffee do you use in Coffee and Walnut Cake?

For this cake we use barista style instant coffee as it’s so easy. You can add it straight in without mixing with water. I like the Nescafe Azera brand and use this whenever I need a fresh coffee flavour.

There is no difference in the cake sponge at all, just a lovely clean coffee taste. It’s beautiful in the icing too, flecking like tiny polka dots against the white icing.

How long will Gluten-Free Coffee and Walnut Cake keep?

This Gluten-Free Coffee Cake will keep in an airtight tin for up to three days.

Cut slice of a gluten-free Coffee and Walnut Cake

If you are looking for easy gluten-free bakes to take to a cake or bake sale then hop on over to the following recipes:

The Ultimate Popcorn Rocky Road
Red Velvet Cake
No-Bake Chocolate Peanut Butter Crispy Bars

If you make this Gluten-Free Coffee and Walnut Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Coffee and Walnut Cake

A beautifully simple gluten-free Coffee and Walnut Cake made with teff flour and walnut flour.

Prep Time25 mins
Cook Time20 mins
Course: Cake
Cuisine: British
Keyword: gluten-free coffee and walnut cake recipe
Servings: 10 people
Calories: 710kcal
Author: Georgina Hartley

Ingredients

  • 200 g soft light brown sugar
  • 200 g unsalted butter room temperature
  • 4 eggs medium
  • 125 g teff flour
  • 100 g walnuts plus extra to decorate
  • 50 g tapioca flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons instant coffee powder

Icing

  • 300 g unsalted butter room temperature
  • 300 g icing sugar
  • 1 tablespoon instant coffee powder
  • 1/8 teaspoon salt

Instructions

  • Pre-heat the oven to 180/ 160 fan and line and grease 2 x 20cm round cake tins.
  • Beat the sugar and butter together until light and fluffy.
  • Add the eggs one at a time until combined.
  • Place the walnuts in the food processor and grind them until they form fine crumbles.
  • Pour the ground walnuts into a large bowl then whisk to mix with the teff flour, tapioca flour, baking powder, salt and coffee powder.
  • Add the flour mix to the batter and mix until completely combined.
  • Divide the batter between the cake tins and bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Remove from the oven and leave the cake layers to cool completely before icing.

Icing

  • Beat the butter together with the icing sugar and mix until incredibly light and fluffy.
  • Mix in the espresso powder and salt.
  • To assemble, divide the icing between the middle and the top of the cake and decorate with walnut halves.

Notes

  • WALNUTS: If your walnuts start to turn to butter in the corners of the food processor then you have taken them too far.
  • The instant coffee powder I use is Nescafe Azera.
  • This cake will keep for up to 3 days in an airtight container.

Nutrition

Calories: 710kcal | Carbohydrates: 66g | Protein: 6g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 173mg | Sodium: 128mg | Potassium: 261mg | Fiber: 2g | Sugar: 49g | Vitamin A: 26.9% | Vitamin C: 0.2% | Calcium: 11.3% | Iron: 10.5%

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Steak with Dairy-Free Peppercorn Sauce

Juicy rib eye steak is seasoned and seared before serving with the creamiest gluten-free Dairy-Free Peppercorn Sauce. This is a really special dinner for 2 which takes under 10 minutes from start to finish.

Two steaks in a pan with dairy-free peppercorn sauce

Friday has always been the day I work. It’s the only day when I have childcare for both children and I need to cram a lot in. Cake orders, recipe testing for the blog, photography, writing up posts, scheduling social media, emails and admin. It’s jam packed and I have to admit I get a little tetchy.

So when it’s all done and dusted the last thing I feel like doing is messing around trying to sort out dinner. The children eat at nursery so I only have to worry about Luke and myself. Still it’s a chore. Well, maybe not so much anymore since I designated Friday night Steak Night!

Steak is so easy to cook at home when it’s just the two of you. It takes under 10 minutes, and always feels special. The perfect end to a busy day and busy week.

raw steak

Why dairy-free peppercorn sauce?

I try not to eat too much dairy in my meals at home but I was looking for a creamy steak sauce to replace Luke’s favourite peppercorn sauce.

To be honest I’m not quite sure what made me develop the recipe in this way but oh my goodness I hit the jackpot. This dairy-free peppercorn sauce is ev-er-y-th-i-ng and you wouldn’t expect how it was made at all.

Two steaks in a pan

How to make dairy-free peppercorn sauce?

Will you think this is weird? I don’t know but the two ingredients which make this sauce so incredible are:

  • Almond butter
  • Almond milk

Don’t be scared or worry that it will taste too strong. This combo creates a perfectly creamy luxurious sauce and you would have no idea that it was made from almonds. At all. Believe me, it’s been tested with so many house guests and family members and no one suspects it isn’t actually made from dairy cream.

So, how do we do it?

  1. Heat a cast iron pan then add olive oil.
  2. Season the steaks, add to the pan and cook for 2 minutes each side. Remove the steaks to rest.
  3. Cook the diced onion in the same pan for 2 minutes.
  4. De-glaze with the vermouth.
  5. Add the almond milk, almond butter and stir.
  6. Pour in the peppercorns, extra pepper and cook for another minute until the sauce has thickened slightly.
  7. Serve the sauce over the steak.

It’s that easy and I tell no lie, it’s that good.

onions cooking in a pan

What to serve with Steak and Dairy-Free Peppercorn Sauce?

I usually serve it with a large green salad. However I would be remiss if I didn’t say that for special occasions we usually cook up a huge batch of homemade oven chips.

It’s also good with mashed potato and steamed tenderstem broccoli.

a pan of dairy-free peppercorn sauce

What else could you serve dairy-free peppercorn sauce with?

The sauce is incredibly versatile. In it’s original form you can serve it with:

  • Roasted Cauliflower Steaks
  • Braised Leeks
  • Roast Chicken

However, if you remove the peppercorns, add crushed fresh garlic and thyme suddenly you have a Creamy Garlic and Thyme Sauce.

Swap the peppercorns for paprika and garlic. You can have Creamy Paprika Chicken.

If you need a rich creamy sauce then almond milk and almond butter are you go-tos from now on.

Two steaks in a pan with dairy-free peppercorn sauce

Is dairy-free peppercorn sauce whole30?

Yes, except the vermouth. You can de-glaze the pan with a splash of chardonnay wine vinegar or with water instead.

Cook’s Notes

  • You can use any cut of steak. This recipe uses a 1 inch thick cut of rib eye steak and cooks the steak for 2 minutes each side for a medium rare steak.
  • Make sure the pan is hot before adding the cooking fat so you can ensure the temperature is exactly right so your steaks cook correctly.
  • Season the steaks directly before adding to the pan so the salt doesn’t have a chance to draw moisture out of the meat.
  • Don’t have vermouth? Use marsala or brandy.
  • Homemade almond milk and almond butter are my preferred for the creamiest tastiest sauce. However, if you don’t have any then shop bought is absolutely fine.
  • Green peppercorns have a milder taste than black peppercorns. Use whichever you prefer. Or more than suggested below if you like things really spicy.
  • The sauce will thicken if rested. If it’s starting to become too thick then simply whisk in more almond milk.

steak on a plate drizzled with dairy-free peppercorn sauce

Need more dairy-free Friday night dinners? Why not try:

The Best Gluten-Free Chicken Schnitzel
Sriracha Honey Beef Stir-Fry
Gluten-Free Fish and Chips
Lemon, Honey and Sesame Chicken

I cannot wait to hear what you think about this Steak with Dairy-Free Peppercorn Sauce recipe. Is your life as revolutionised as mine?

If you make Steak with Dairy-Free Peppercorn Sauce then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Steak with Dairy-Free Peppercorn Sauce

Juicy rib eye steak is seasoned and seared
before serving with the creamiest gluten-free Dairy-Free Peppercorn Sauce.
Prep Time2 mins
Cook Time8 mins
Course: Main Course
Cuisine: British
Keyword: dairy-free peppercorn sauce recipe, green peppercorn sauce, steak recipe
Servings: 2 people
Calories: 670kcal
Author: Georgina Hartley

Ingredients

  • 2 rib eye steaks 1 inch thick cut
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil see notes below
  • 1 small onion diced (about 80-100g chopped onion)
  • 2 tablespoons vermouth
  • 150 ml almond milk
  • 30 g almond butter
  • 1 teaspoon green peppercorns
  • 1/8 teaspoon ground black pepper

Instructions

  • Heat a cast iron or sauté pan on high until smoking.
  • Turn the heat down to low and add olive oil.
  • Rub the steaks with salt and pepper then immediately place both into the pan.
  • Cook the steaks for 2 minutes on each side.
  • Remove the steaks from the pan (do not turn off the heaand leave them to rest on a board whilst you prepare the sauce.
  • Add the diced onion to the pan and cook on a low heat for 2-3 minutes.
  • De-glaze the pan with the vermouth which will sizzle up.
  • Pour in the almond milk directly followed by the almond butter and whisk together until combined.
  • Add the freshly ground black pepper and green peppercorns and whisk up for about a minute. The sauce should thicken to a cream-like consistency.
  • Place the steaks on two plates then immediately pour the sauce over the steaks and serve.

Notes

Cooking fat: For a true dairy-free recipe use either olive oil or unrefined coconut oil. However, I usually use ghee which is an approved Whole30 option.
Steak: Rib eye is my preferred cut of steak but of course you can serve the dairy-free peppercorn sauce with any cut of your choosing. Rib-eye steak is best served medium - medium rare so the fat has more of a chance to melt into the meat.
Whole30 option: Remove the vermouth and either replace with chardonnay wine vinegar or just water.
Don’t have any vermouth? Then swap in brandy or marsala.
Too thick? If your peppercorn sauce seems too thick then you’ve just cooked the sauce a little longer than necessary. Just thin it out with a little more almond milk.
Peppercorns: If you only have black peppercorns then absolutely use those, although they will have a stronger taste.
Serving suggestion: Homemade oven chips and a large green salad.

Nutrition

Calories: 670kcal | Carbohydrates: 9g | Protein: 50g | Fat: 48g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 415mg | Potassium: 798mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0.7% | Vitamin C: 4.9% | Calcium: 17% | Iron: 25.1%

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This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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White Chocolate Raspberry Flapjacks

White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars have crisp outer edges with a dense chewy middle. The tang of fresh raspberries is a beautiful pairing with the sweet white chocolate.

Close up of White Chocolate Raspberry Flapjacks

I can never resist a homemade flapjack which must be the stalwart of school fetes and tea breaks. For me they are the ultimate treat. Richly buttered and sweetened oats baked so they are delightfully moist and chewy with a crunchy oat exterior.

Like all simple bakes flapjacks live and die by good honest home ingredients. They are incredibly easy to bake successfully and because of that they might have been the first recipe you ever made in home economics. The roots of a flapjack are in homely childhood nostalgia and done right there is nothing better.

Bowl of oats and seeds next to raspberries and white chocolate

What are flapjacks?

Flapjacks are an easy no fuss British tray-bake made primarily from oats, butter, golden syrup and sugar.

The reason behind the name of flapjacks is a little murky. Different versions of flapjack treats have been around since the sixteenth century. However it was in the 1930s that British flapjacks began to solely refer to buttered and baked oat bars.

These oat bars wormed their way into our cultural identity and flapjacks have since become a quintessential tea time treat. The only real hot topic up for debate is whether you like yours soft or crunchy?

These White Chocolate Raspberry Flapjacks are a happy mix of the two. Crisp edges which give way to a buttery chewy centre. The white chocolate and fresh raspberries are particularly special additions which really elevate the humble flapjack.

Pulsed oats

How do you make the best flapjacks?

  • Use both pulsed oats and jumbo rolled oats for structure and texture. If you use just rolled oats the flapjacks won’t hold together.
  • Add a handful of pumpkin seeds and sunflower seeds for crunch and flavour!
  • Use good butter. I think I say this for all my bakes but good butter here is non-negotiable as it’s the butter that gives the flapjack its essential flavour.

How to make White Chocolate Raspberry Flapjacks?

  1. Melt butter, sugar and golden syrup together.
  2. Pulse some of the jumbo rolled oats in a food processor so you have a mixture of rolled and pulsed oats.
  3. Add the oats, pumpkin and sunflower seeds and salt to the liquids and stir well.
  4. Cool for 30 minutes in the fridge.
  5. Stir in the white chocolate and raspberries.
  6. Bake in a lined and greased 20cm baking tin for 40 minutes.
  7. Let the flapjacks cool in the tin before removing and cutting.

Baker’s Tips

  • The oat mixture should cool for 30 minutes in the fridge before stirring in the chocolate chips and raspberries. This will ensure the chocolate chips don’t totally melt before going in the oven. Don’t leave longer than that otherwise you’ll have difficulty stirring them in.
  • Reserve a few raspberries and chocolate chips for pushing down gently into the surface of the flapjacks after you have poured them into the baking tin. These raspberries will more or less stay whole and look beautiful after baking.
  • If you would like a crunchier flapjack then bake them for an extra 5 minutes. If you want more chew then bake for 5 minutes less.
  • To help loosen the flapjacks from the tin run a palette knife around the edges of the flapjack as soon as it’s out of the oven. This stops the flapjack from sticking to the tin once the sugar has cooled.
  • Leave the flapjacks to cool completely in the tin before removing and cutting. Otherwise your flapjacks will fall apart. As the sugar cools it will firm up the flapjacks.

A baking tin of White Chocolate Raspberry Flapjacks pre-oven

Why do we use both golden syrup and sugar in flapjacks?

In this recipe we use muscovado sugar which gives a light toffee flavour to the flapjack. The refined sugar also helps give the flapjack structure. Without the sugar the flapjack would just crumble.

In the same way we don’t want the flapjack to be rock hard so liquid sweetener is necessary for that amazing chewiness.

Golden Syrup Alternatives

You can swap the golden syrup for an alternative liquid sweetener like honey or maple syrup but these impart quite a strong taste. The golden syrup is more neutral.

White Chocolate Raspberry Flapjacks cut on a wooden board

Can you use frozen raspberries?

I don’t recommend it here as the frozen raspberries will break apart too much when stirring into the oats.

Are flapjacks healthy?

Flapjacks have a misleading reputation for being the healthy choice due to all the wholesome oats. However there is a fair amount of sugar in this recipe. Maybe a once a week treat rather than every day.

However…

If you do want a refined sugar-free flapjack then have a look at these Salted Date Caramel Banana Flapjacks which source all their sugar from bananas and dates. They taste incredible.

How do you make vegan flapjacks?

  • Forget everything I said before about using good butter and swap in coconut oil. It has a much cleaner taste rather than the buttery richness of the original but is still good.
  • Try and find vegan white chocolate or instead try one of the flavour suggestions below.

If you would like another vegan oat tray-bake then why not try Lemon Iced Stem Ginger Parkin?

Stacked White Chocolate Raspberry Flapjacks

Flavour Variations:

  • Blueberry Flapjacks – Add ½ teaspoon ground cinnamon to the butter, golden syrup and sugar and 150g blueberries with the oats.
  • Dark Chocolate Raspberry Flapjacks – swap out the white chocolate for dark chocolate
  • Honey, Apple and Cinnamon Flapjacks – swap out the raspberries for 150g diced granny smiths. Remove the chocolate entirely and add ½ teaspoon ground cinnamon. Swap out the golden syrup for honey.

Looking for more oat bars?
‘Nutella’ Fudge Oat Bars
Best Granola Bars
Blackberry Cheesecake Hazelnut Oat Bars

If you make these White Chocolate Raspberry Flapjacks then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

White Chocolate Raspberry Flapjacks

White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars
have crisp outer edges with a dense chewy middle. The tang of fresh raspberries
is a beautiful pairing with the sweet white chocolate.
Prep Time15 mins
Cook Time40 mins
Resting Time30 mins
Course: Dessert
Cuisine: British
Keyword: gluten-free flapjack recipe, white chocolate raspberry flapjacks
Servings: 16 flapjacks
Calories: 274kcal
Author: Georgina Hartley

Ingredients

  • 160 g unsalted butter
  • 160 g golden syrup
  • 120 g light brown muscovado sugar
  • 325 g gluten-free rolled oats
  • 25 g pumpkin seeds
  • 25 g sunflower seeds
  • ½ teaspoon salt
  • 125 g white chocolate chopped into rubble
  • 150 g raspberries

Instructions

  • Preheat the oven to 170°C /150°C/ gas mark 3 and grease and line a 20cm square cake tin.
  • Weigh out 200g of the oats and tip them into a food processor. Pulse them gently so they break down into a finer oat crumble, but not as powdery as oat flour. Set aside for a moment.
  • Melt the butter in a large saucepan over a low heat then pour in the golden syrup and sugar.
  • Stir together until the sugar has melted.
  • Remove from the heat and add the rolled and pulsed oats, pumpkin and sunflower seeds and salt. Stir until well combined.
  • Transfer the flapjack mixture to the fridge for 30 minutes to cool down slightly.
  • Remove from the fridge then stir in the chopped white chocolate and raspberries, reserving a small handful.
  • Pour the flapjack mixture into the tin and press down evenly.
  • Scatter the reserved raspberries and chocolate chips over the top, pressing down into the surface.
  • Bake in the oven for 40 minutes.
  • Remove from the oven. Run a palette knife around the edges to loosen them from the tin then leave to cool in the tin.
  • Once cool, remove from the tin and cut into squares.
  • Make the chocolate glaze, pour over the chocolate.

Notes

  • OATS. If you use just rolled oats then the flapjacks don’t hold together as well. Grinding a portion of them creates a stronger flapjack. You don’t want oat flour but you do want a finer crumb than the rolled oats. Somewhere in between.
  • CHILLING THE FLAPJACK. You can skip this step but the flapjack mixture will still be hot so when you add the chocolate chips they will melt straightaway. However, keep an eye on the time if you leave for longer than 30 minutes the mixture will be too stiff to incorporate the add-ins.
  • CRUNCHY OR CHEWY. This flapjack is both crunchy and chewy. If you want more crunch then leave in the oven for an extra 5 minutes. If you want more chew then reduce the baking time by 5 minutes.
  • COOLING. Leave the flapjacks to cool in tin before removing and cutting so the flapjacks have a chance to set. If you remove whilst they are still warm then they will fall apart.

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 84mg | Potassium: 145mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5% | Vitamin C: 3% | Calcium: 3.9% | Iron: 6.8%

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This post is not sponsored but the images above are affiliate links. This means if you decide you want to use these links to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN THIS POST TO READ LATER!

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11 Best Flourless Bakes

These flourless bakes are easy to master naturally gluten-free recipes. They use everyday ingredients you can find in your larder. You can use oats, nut butter, polenta and desiccated coconut, even sweet potato, to create delicious cakes, cookies, traybakes and muffins.

Gluten-free baking can feel overwhelming. There are so many different kinds of flours. Maybe you have a small kitchen where keeping these flours isn’t practical. I hear you, I have to keep mine under my bed. Trudging up and down the stairs with armfuls of flour every time I bake is no joke.

Are you craving some easy gluten-free recipes where you don’t have to reach for the flour at all?

Perhaps you are a first time gluten-free baker and are keen to keep things simple.

These recipes are perfect for you. They are all naturally flour-free and require minimum effort and ingredients.

Is flourless the same as gluten-free?

Flourless cakes are typically gluten-free. However the meaning is slightly different. Flourless recipes contain no grain or starch ingredient ground into a flour. Gluten-free recipes contain no gluten which is mainly found in wheat flour.
In this collection of recipes I include a couple of recipes which use almond flour or ground almonds. Nut flours are not considered typical ‘flours’ since they are not made up of grains or starch.

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Blood Orange Rosemary Polenta

This cake is beautifully moist which uses whole oranges to create a delicious tang. Polenta and ground almonds form a light and flavourful sponge and the rosemary gives a lovely herby hint. If blood oranges are not in season this cake also works brilliantly with regular oranges too.

Peanut Butter Oaty Chocolate Cookies {gluten-free, dairy-free}

Peanut Butter Oaty Chocolate Cookies

Whole rolled jumbo oats, natural peanut butter, sugar and eggs are the main ingredients here. This recipe is incredibly quick to pull together and bake and the resulting cookie is amazing. Chewy and flavourful with an optional dipping of dark chocolate and flaked sea salt.

side view of stack of Ultimate Popcorn Rocky Road bars on baking parchment on wooden board

Ultimate Popcorn Rocky Road

This Rocky Road is packed with sweet n’ salty popcorn, crushed biscuit, marshmallow, cashews and dried fruit for the best Rocky Road in town. It’s incredibly addictive with the most wonderful flavour and texture. Great recipe for a crowd of children and adults alike.

Do you need a recipe for Perfectly Sweet n’Salty Popcorn?

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

Cheesy Oat Bacon Breakfast Muffins

The perfect breakfast muffin. They are gorgeously cheesy with cream cheese and cheddar. Salty cured bacon is scattered throughout and we use a touch of honey for sweetness. This recipe does use almond flour with the oats but you can substitute for ground almonds if you need something totally flourless.

Stack of Picnic Slices on a chopping board on a wooden table

Picnic Slice

The bottom layer is chewy with desiccated coconut, pistachios, sultanas and cherries. It is baked on top of a layer of dark chocolate. When you turn the slice the right way up after baking the chocolate sort of soaks into the coconut layer which is utterly delicious. This cake is a perfectly portable traybake ideal for picnic weather.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

This is a decadent flourless torte recipe which is perfect for any occasion. It’s also dairy-free and refined sugar-free. A one bowl cake made with sweet potato puree and almond butter for a gorgeously flavoured truffle textured cake. Sweetened with a touch of maple syrup.

Overhead shot of several Chocolate Peanut Butter Crispy Bars

No-Bake Chocolate Peanut Butter Crispy Bars

Gluten-free rice crispies are bound with peanut butter and honey and topped with a glossy layer of dark chocolate. Always a winning recipe. Perfect to feed a crowd or donate to a summer cake stall. They last about two minutes on the table.

Whole Orange Chocolate Chip Cake {gluten-free}

Whole Orange Chocolate Chip Cake

This cake also uses the whole orange method to create a gorgeously flavoured sponge. Chocolate and orange are a fantastic combination and here we use as many chocolate chips as we can handle for one of my most popular recipes on the blog.

Overhead shot of almond flour brownies on a wooden board

Almond Flour Brownies

These brownies are incredibly fudgy and intensely chocolatey. They are so easy to make and use just one bowl. The results are fantastic to create the perfect gluten-free brownie.

See here if you are interested in how to use more nut flours in your baking?

Coconut Matcha Macaroons on a wire rack

Coconut Matcha Macaroons

The delicious grassy taste of matcha infuses these coconut macaroons. Light and fluffy with a crisp outer crunch. The dip and drizzle of chocolate is totally optional but highly recommended.

Easy Flourless Salted Chocolate Chip Cashew Cookies

Easy Flourless Chocolate Chip Cashew Cookies

Cashew butter, sugar, an egg, chocolate chips and sea salt is all you need here. These cookies are chewy and satisfying. The cashew gives an underlying sweetness which isn’t overpowering. So easy and quick to bake, you will absolutely rely on these cookies when that cookie craving hits.

Do you need a recipe for Homemade Cashew Butter?

If you make any of these Flourless Bakes then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Gluten-Free Shortbread

Gluten-Free Shortbread is a melt in mouth buttery biscuit with a touch of crunch. A classic Scottish recipe which uses oat flour. It’s incredibly quick to make and so versatile that you can adapt it to endless flavour variations.

Gluten-free shortbread on a wooden board cut into pieces

The quest for the perfect Gluten-Free Shortbread was not one undertaken lightly. I have been working on this recipe for about as long as I have been gluten-free. I have an absolute weakness for shortbread. Although humble in origin, the beautiful buttery taste elevates the confection to a more special status.

However the right flour combination for this particular bake eluded me for a long time. I threw myself a mini party when achieving this final version. It ticks all the boxes to create the perfect shortbread in taste and texture.

What is shortbread?

Shortbread is a traditional Scottish confection made with sugar, butter and flour. The earliest printed recipe is credited to a Mrs McLintock in 1736. However, the first versions as a bread dough to which melted butter was added can be traced back to medieval times.

Shortbread needs to have a beautiful buttery taste and a slight bite upfront that gives way to a sandy crumb. In modern versions white rice flour is often included to encourage the crunch. Conversely cornflour is sometimes added to accentuate a soft sandy texture.

Shortbread is so much more than a humble biscuit. In fact its national status as a ‘speciality item of flour confectionary’ was fought vehemently by the Scottish Association of Master Bakers so that it would not be taxed as a biscuit. It is often gifted at Christmas in decorative tins and certainly not out of place at high tea.

Three bowls of gluten-free flours

Gluten-free flours

After many recipe tests where the shortbread was either too crumbly, too gummy or not enough bite I eventually discovered the perfect flour combo:

  • Oat flour
  • Cornmeal
  • Tapioca flour

Gluten-free oat flour is used for its light tender crumb and delicious butterscotch taste which works beautifully with the butter and vanilla.

Oat flour substitution: Usually I might suggest a substitute as even gluten-free oat flour can be difficult to digest for hardcore intolerances. However, if this is the case for you I would like to point you towards a slightly different flour combination (scroll further down to see).

Cornmeal. In regular shortbread the wheat flour can be cut with white rice flour to add crunch. I found without the wheat flour to temper it the white rice flour made the shortbread claggy. Cornmeal is an excellent substitution. I found a very fine white cornmeal which worked well here but any fine cornmeal will do.

Tapioca Flour. This is the starch we need to stop our shortbread from crumbling apart.

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How do you make gluten-free shortbread?

Shortbread is a minimal effort type of bake. It takes about 10 minutes to mix all the ingredients together and only 30 minutes in the oven.

  1. Beat the butter and sugar until light and fluffy.
  2. Add the vanilla extract.
  3. Sift the flours together with the salt then beat in.
  4. Press into a cake tin.
  5. Bake for 30 minutes.
  6. Leave to cool in the tin for an hour before removing onto a wire rack to finish cooling.

Process shots for gluten-free shortbread. showing the butter and sugar in a bowl and then mixed up

Process shots for gluten-free shortbread. showing the dough in the mixing bowl and then in the cake tin ready for the oven.

Baker’s Tips:

  • Use the best unsalted butter you can find. It really makes a difference as this is the overriding flavour of your shortbread.
  • Use good quality vanilla extract.
  • The shortbread won’t brown too much. This is correct, you want it to be quite pale with a slight nod towards going golden.
  • Leave the shortbread to cool completely before cutting. Otherwise it has a tendency to crumble. The shortbread will firm up as it cools.

How do you make gluten-free shortbread without oat flour?

If you can’t tolerate oat flour then I recommend a slightly different flour combination. It is just as delicious but the bite of the shortbread is not as short. The recipe and ingredients list are exactly the same except remove the oat flour and tapioca flour. Instead use:

  • 175g almond flour
  • 150g very fine white cornmeal

Note that this version doesn’t need any starch. The almond flour has enough protein to hold the shortbread together.

Shortbread Flavour Variations

Plain unadorned shortbread is delicious as it is but if you wanted to jazz it up slightly then let’s go for it. Here the shortbread is drizzled with 2 tablespoons melted dark chocolate, 2 tablespoons dulce de leche and a crumble of sea salt. The dulce de leche is warmed up slightly to make for easy drizzling.

Gluten-free shortbread drizzled with chocolate and dulce de leche

If chocolate and caramel aren’t your thing then there are so many other routes you can go. The earliest versions of shortbread included preserved lemon, orange peel, nuts and caraway seeds. All of which would be delicious. Here are some other suggestions to add to your dough before baking.

Lemon Shortbread – zest 1 lemon
Lavender Shortbread – 2 tablespoons of fresh chopped lavender flowers
Strawberry Black Pepper Shortbread – 3 tablespoons of freeze-dried strawberry powder and ¼ teaspoon of cracked black pepper.
Ginger Shortbread – 2 tablespoons diced stem ginger and 1 teaspoon ground ginger.
Iced Shortbread – Beat 180g icing sugar with the juice of 1 small lemon together and spoon over your cooled shortbread. You can also flavour the icing with any of the flavour variations mentioned above.

Serving suggestions for shortbread

Although an excellent accompaniment to tea or coffee, shortbread can often elevate a dessert. Try serving shortbread alongside:

  • Chocolate mousse
  • Affogato
  • Lemon Posset
  • Strawberries and Cream
  • Crumbled over ice cream

Side view of Gluten-free shortbread drizzled with chocolate and dulce de leche

If you like this classic British recipe then you may like:

Gluten-Free Eccles Cakes
Vinegar Cake
Gluten-Free Victoria Sponge
Gluten-Free Scones with Strawberry Jam and Clotted Cream

If you make this Gluten-Free Shortbread then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Shortbread

This Gluten-Free Shortbread is a melt in mouth buttery biscuit with a touch of crunch. A classic Scottish recipe using oat flour.
Prep Time10 mins
Cook Time30 mins
Course: Bread
Cuisine: Scottish
Keyword: gluten-free shortbread
Servings: 8
Calories: 410kcal
Author: Georgina Hartley

Ingredients

  • 225 g unsalted butter
  • 100 g caster sugar
  • 1 teaspoon vanilla extract
  • 150 g oat flour
  • 125 g very fine white cornmeal
  • 50 g tapioca flour
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 180°C/160°C fan assisted oven/gas mark 4.
  • Line and grease a 20cm (8 incround cake tin.
  • Beat the butter and sugar together for a couple of minutes until light and creamy.
  • Add the vanilla extract and stir to combine.
  • Sift together the oat flour, cornmeal, tapioca flour and salt then add to the butter and sugar. Beat until it is fully incorporated.
  • Tip the dough into the baking tin and press into the tin using your fingertips.
  • Using a sharp knife gently mark four lines across the diagonal of the shortbread to mark out the intended slices.
  • Pierce the surface of the shortbread with the tines of a fork a few times to let the air escape.
  • Bake for 30 minutes until the top is just starting to turn golden.
  • Rest the shortbread for an hour in the tin before removing. Leave to cool completely on a cooling rack before cutting into wedges.

Notes

  • Use good unsalted butter. This is the main taste of your shortbread so you need it to be the best you can find. Organic, unsalted butter direct from the farm if possible. You will notice the difference.
  • Use good vanilla extract. Not vanilla essence.
  • Cooling. Leave the shortbread too cool completely before cutting. It needs time to firm up otherwise it will be too crumbly to cut.

Nutrition

Calories: 410kcal | Carbohydrates: 42g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 153mg | Potassium: 146mg | Fiber: 3g | Sugar: 13g | Vitamin A: 14.1% | Calcium: 1.9% | Iron: 7.9%

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Gluten-free shortbread on a wooden board cut into pieces

Almond Flour Brownies

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.

Overhead shot of almond flour brownies on a wooden board

Do you need an ultra easy brownie recipe that can be mixed together in a flash and baked in an instant? Maybe you don’t have a food mixer and can’t bear washing up. Or perhaps you need something gluten-free but get intimidated by all the different flours.

If you are nodding your head vigorously to all the above then this brownie is exactly the brownie you have been looking for:

1 bowl.
1 wooden spoon.
1 flour.
8 ingredients.
20 minutes.

Then the best bit? These are the fudgiest, most chocolatey brownies you could hope to imagine.

A stack of almond flour brownies with a flower on top.

So what’s the secret? The clue is is in the title.

Almond Flour. It’s kinda my favourite.

What is almond flour?

Almond flour is made from very finely milled almonds. It is a slightly different product than ground almonds or almond meal as it has a finer grind so is much softer and quite powdery. Basically it looks like flour.

Almond flour is very high in protein and as such is excellent used in baked goods. It gives a moist and tender crumb so is a very reliable flour for gluten-free recipes. Cakes and bakes made with almond flour are delightfully fluffy but also hold together very well.

If you would like to investigate the differences between ground almonds, almond meal and almond flour then visit my in depth post all about nut flours.

A mixing bowl of brownie batter

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Can you sub almond flour for almond meal?

Yes you can but be prepared that the end result may not be quite the same. For instance, instead of the smooth texture you would get from baking these brownies with almond flour the brownies will be a little nubby from the more rubbly meal. However, all the taste will still be there and the brownies will be just as fudgy.

A mixing bowl of brownie batter

How do you make Almond Flour Brownies?

There are few steps involved in these brownies so it’s the recipe to reach for if you are short on time but still need to deliver the perfect brownie.

  1. Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
  2. Add sugar, eggs, almond flour, cocoa powder, salt and vanilla into the bowl and mix.
  3. Pour the brownie batter into an 8 inch lined and greased square cake tin.
  4. Bake for 20 minutes.
  5. Leave the brownies to cool in the tin.

Baker’s Tip: For these brownies we don’t use a bain marie for melting the chocolate. You just need a large glass mixing bowl (or you can use a metal one) then rest it over a pan of simmering water. You want the bowl to drop just a little into the saucepan but nowhere near the water. The mixing bowl should be large enough so that once the chocolate has melted you can add in the rest of the ingredients. Truly a one-bowl recipe.

Baker’s Tip: We don’t just use melted chocolate or cocoa powder in these brownies. We use both. The melted chocolate gives the brownie its fudgy texture and the cocoa powder gives the brownie its intense chocolate flavour.

Baker’s Tip: Once baked, leave the brownies in the tin to cool in the fridge for at least four hours. This makes the brownies much easier to cut.

Overhead shot of almond flour brownies on a wooden board

Can you make Almond Flour Brownies dairy-free and refined sugar-free?

Yes! Use dairy-free dark chocolate and substitute coconut oil for the unsalted butter. To make the brownies refined sugar-free simply substitute the caster sugar for coconut sugar.

Before we get too carried away with these brownies I feel I should give you a little caveat. There is no crackly top on these brownies. The surface is still delightfully crisp but because we are using melted butter and no creaming method then we don’t get the traditional crackle topped brownie. If this is a sticking point for you then may I point you in the direction of these other lovely gluten-free brownies which have crackles galore:

Milk Chocolate Peanut Caramel Brownies
Choc Chip Cookie Dough Brownies
Black Sesame Peanut Butter Brownies

If you make these Almond Flour Brownies then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes. Did you know that I also have a Pinterest Board dedicated to Brownies. There is a lot of inspiration on there if you need a further brownie fix.

Overhead shot of almond flour brownies on a wooden board
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5 from 1 vote

Almond Flour Brownies

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 295kcal
Author: Georgina Hartley

Ingredients

  • 200 g dark chocolate broken into pieces
  • 165 g unsalted butter
  • 300 g caster sugar
  • 150 g almond flour
  • 60 g cocoa powder
  • 3 eggs lightly beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat the oven to 180°C/160°C fan assisted oven/ gas mark 4.
  • Line and grease an 8 inch square cake tin.
  • Place the chocolate and unsalted butter in a large glass or metal mixing bowl.
  • Set the mixing bowl over a saucepan of barely simmering water and melt the chocolate and butter.
  • Once melted, removing the mixing bowl from the top of the saucepan and add the rest of the ingredients.
  • Beat well until the batter is thick and smooth.
  • Pour the brownie batter into the prepared cake tin.
  • Bake for 20 minutes.
  • Remove the brownies from the oven and leave to cool in the tin before removing and cutting.

Notes

  • This recipe uses medium eggs. Although if you only have large eggs then that won’t really be a problem here.
  • If you can’t find almond flour then you can substitute ground almonds or almond meal. The texture will just be a little more nubby.
  • Cooling the brownies in the tin helps the brownies to set properly. I recommend refrigerating the tin of brownies for about 4 hours too which makes the brownies easier to cut.

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 161mg | Potassium: 160mg | Fiber: 3g | Sugar: 22g | Vitamin A: 6.1% | Calcium: 4.1% | Iron: 13.9%

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This post is not sponsored but the images above are affiliate links. This means if you decide you want to use these links to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

PIN THIS POST TO READ LATER!

A stack of almond flour brownies with a flower on top.