Pantry looking bare? 3 delicious flourless dessert recipes

Alongside eggs, chicken and pasta, flour has been one of the hardest foods to locate in supermarkets amid the chaos of Covid-19. And although there are plenty of mouthwatering desserts like mousse and cheesecake that you can enjoy without the need for the precious commodity – sometimes you just crave a freshly baked cake or some biscuits still warm from the oven.

Well, worry no more as these alternative recipes can be made without any flour whatsoever, and the best part is, the flavour is identical (if not better, in some cases) than the original recipe! Whip these up with everyday ingredients and treat yourself with some freshly baked, flourless goods!

Fudge brownies

Ingredients

• 125g unsalted butter, chopped
• 125g dark chocolate, chopped
• 3 eggs, lightly whisked
• 335g (1 1/2 cups) white sugar
• 110g almond meal
• 30g (1/4 cup) Dutch cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Method

1. Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat.
2. Quickly stir in the egg, sugar, almond meal, cocoa powder, vanilla and salt until just combined. Pour into prepared pan. Bake for 35 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Buttermilk cake

Ingredients

• 4 eggs, separated
• 100g (1/2 cup) caster sugar
• 1 tablespoon finely grated lemon rind
• 125ml (1/2 cup) buttermilk
• 200g (2 cups) almond meal
• 1 teaspoon baking powder
• Pinch of salt
• Lemon zest, to serve
  Icing
• 150g (1 cup) icing sugar mixture, sifted
• 2 1/2 tablespoons fresh lemon juice

Method

1. Preheat oven to 180C/160C fan forced. Grease a 20cm springform pan and line the base and side with baking paper. Combine the egg yolks, caster sugar and lemon rind in a large mixing bowl. Use a whisk to whisk together until pale and creamy. Gradually beat in the buttermilk until combined. Stir in the almond meal, baking powder and salt.
2. Use electric beaters to beat the egg whites until soft peaks form. Add to the buttermilk mixture and fold until just combined. Transfer to the prepared pan and smooth the surface. Bake for 40 minutes or until cake springs back when lightly touched in the centre.
3. Set aside in the pan for 10 minutes to cool slightly before turning onto a wire rack to cool completely.
4. To make the glaze icing, place the icing sugar and lemon juice in a small bowl and stir until smooth. Drizzle over the cake. Sprinkle with extra lemon zest. Set aside for 1 hour or until set.

Peanut chocolate biscuits

Ingredients

• 1 cup smooth peanut butter
• 3/4 cup caster sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 3/4 cup dark choc bits
• 1/2 cup roasted salted peanuts

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease 2 large baking trays. Line with baking paper. Combine peanut butter, sugar, egg, bicarbonate of soda and salt in a large bowl until well combined. Stir in chocolate chips and peanuts.
2. With damp hands, roll 1 level tablespoon of dough into a ball. Place on prepared tray. Flatten slightly. Repeat with remaining dough, placing balls 4cm apart on prepared trays.
3. Bake for 12 to 14 minutes or until cookies are golden and puffed (see note), swapping position of trays halfway through cooking. Cool for 5 minutes on trays. Transfer to a wire rack to cool completely. Serve.