When it comes to baking, my biggest challenge is creating or finding recipes that are both dairy-free and gluten-free. I stumbled upon this recipe from allrecipes.com of all places. It is pretty simple to make, has only 4 ingredients, but such a rich and wonderful texture and taste. And it’s super high in protein since it’s made of almonds. With a few minor adjustments to the original recipe, this is another guiltless but tasty dessert!
Almonds are great – they are full of goodness! They contain high quality and highly absorbable protein, as well as magnesium, phosphorus, iron, vitamin E and vitamin B complex. Almonds are rich in calcium as well, making them an excellent substitute for dairy products.
For this recipe, you will need ground almonds. These can be purchased from most grocery stores and health food stores, or you can grind them up yourself to a fine powder.
Enjoy!
You’ll need:
- 3 eggs (free-run are preferable)
- 3/4 cup good sugar (such as succanat, agave nectar, or cane sugar if the other 2 are not available)
- 1 ¾ cups finely ground almonds
- 1 ½ teaspoons vanilla extract
Directions:
1. Pre-heat oven to 325 degrees F (165 degrees C). Prepare an 8 inch round baking pan by lining bottom with either parchment paper, or lightly greasing it using a good fat such as coconut oil.
2. In a bowl, beat the eggs until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in extract and then almonds. Pour batter into prepared pan.
3. Bake for 30 minutes or until golden on top and slightly browned on edges. Cool in pan for 10 minutes then turn out.
- Can add slivered almonds and/or powdered sugar on top
mmmm yummy!!
wow…that looks soooooo good! so light and fluffy! hmm..i wonder if I can veganize it – it may not be possible since there isn’t a lot of ingredients, and eggs are prevalent in the recipe.. hmm…i’ll have to put my thinking cap on
Hey Sara – yeah I’m not sure if this one will be too easy to ‘veganize’ lol! The next dessert I put up will be a vegan one! I just find it to be the hardest thing sometimes to come up with desserts that are vegan + dairy-free + gluten-free. But it’s definitely doable!
This was so delicious!! Perfect for Passover too:)
I love how this recipe has just four ingredients… the texture looks amazing! Too bad I can’t test it out because I’m vegan. I use ground flax seeds and/or bananas as egg replacers – neither of which I think would work as a substitute.
I’ve now slowly started cutting out eggs in my baking since discovering ground flax seeds. It would be awesome trying to tweak this recipe to make it a vegan one. I’ll let you know if I figure it out!
I made this today and it came out suuuuuuper moist and flavorful! Beware of ungreased cooling racks, wax/parchment paper is definitely your friend! Enjoy
I made it with 1 duck egg and 2 chicken eggs and I didn’t have almonds, I had almond flour. It came out great! Thanks for the recipe!
. Have made it several times and the whole family love it . Made some slight variations too, added coconut and made a strawberry couli to drizzle over it and also added a scoop of vanilla ice cream delicious.
mmm sounds delicious! Glad you love the recipe