• Layered cashew meringue cake (sans rival) (Alan Benson)Source: Alan Benson
Don't despair, cakes will not go begging during this time.
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3 Apr 2020 - 3:23 PM  UPDATED 4 Apr 2020 - 12:57 AM

Flour, flour, wherefore art thou, flour?

The shelves are empty across the land - no plain flour, self-raising, coconut, spelt, buckwheat or besan. Nope, not even wholemeal.

Never fear - you can still bake yourself a pick-me-up teacake. All of these slices don't need a dust of flour to taste amazing. You will, however, need nut meal for many of them. If you can't get your hands on almond, hazelnut, or cashew nut meal, you can make your own.

Make your own

You need a food processor, a fine-mesh sieve and about five minutes to make your own nut meal. 1 cup of raw nuts will yield approx. 1 ¼ cup of nut flour

  • Place the nuts in your food processor and blend.
  • Sift the meal through a fine-mesh sieve and re-process any remaining chunkier bits.
  • Repeat until all of the nuts are processed to flour.

Keeps well for up to one month in the pantry, or longer if refrigerated. You can also freeze nut meal for up to three months.

No flour cakes to make

Aside from bypassing the current flour shortage, all of these flourless cakes are gluten-free and rather spectacular.

#1 cake honours

This orange and almond cake is one of SBS Food's most clicked-on cakes. Could it be that it takes only five ingredients to pull together? Or the fact that it contains two whole oranges, skin, pips and all? That it's dairy-free as well as gluten-free? All of the above plus the fact that it tastes incredible.

Rich, decadent and completely addictive

You can make this chocolate cake with whatever nuts you have on hand. It will still come out uber-chocolatey and dense enough to post a slice to your mum. It will keep for up to five days in the fridge, so you can keep on treating yourself, day after day.

Donna Hay's chocolate fudge cake

Everyone needs a go-to chocolate cake, so why not make yours one that's extra-fudgy and easy to make? 

Chocolate, raspberry & buttermilk cake

This is the fudgiest of all the chocolate cakes I know and it’s perfect even without the raspberries on top. 

Love in the time of coronavirus

Persian love cake

It's worth making a Persian love cake for the name alone. You'll then fall hard for the fragrant rose, cardamon, citrusy notes. Once you bite into a piece, you'll vow to make this cake forever and ever.

A cake worth online dating

It's the kind of cake you'd usually bake for a crowd you're desperate to please. So what if that crowd currently consists of you and your goldfish? Make the cake, halve the cake and leave a chocolate date meringue cake gift on your neighbour's doorstep. Good times.

One for the honey

Pistachios and polenta do the work of flour in this honey-scented cake that stays moist for days. It's the kind of cake that feels like it's doing you good while you munch away. Serve it with a dollop of Greek yoghurt for a sweet start to the day.

Flourless lime and almond cake with caramelised limes

This dense, tart cake is lathered with a decadent white chocolate icing, then topped with blistered, caramelised slices of lime. You will need a 20 cm cake pan for this recipe.

Mandarin hazelnut cake with cream cheese frosting and sugared mandarin peel

The great thing about this recipe is you use whole mandarins, yes skin, pith and all. The result is a wonderfully moist and moreish cake.

Walnut be going out

Six ingredients defy social distancing rules and meet to mingle. The result is an almond chocolate-walnut torte that will make you glad that you stayed home.

Punch it up

The stack of cashew meringue discs grabs you, then the rum buttercream icing tips you straight over the edge. Be warned: this Filipino layered cashew meringue cake is rich, unashamedly sweet and not for the faint-hearted; but most definitely for the big-hearted.

Orange rice cake (torta di riso al profumo d ’arancio)

Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling - perfect as a teatime snack for children home from school, or even for breakfast!

Apple brandy-scented flourless chocolate cake

This is a variation on my 'Not Just Another Chocolate Cake’, a lovely, rich, no-flour, no-almond meal cake. I like to serve mine with lightly whipped cream or ice-cream, and caramelised apples or pears. I use Wilmot Hills apple brandy from Tasmania. In the absence of apple brandy (in France they call it Calvados), use brandy, rum or even whisky.

Light and rosy

Rose and pistachio cake

Despite being made without flour this cream-filled rose and pistachio cake is as light and airy as a sponge. The prettiest DIY sugared rose petals lift it even further.

Classic makeover

Orange poppy seed cake is a cafe favourite and here it gets a healthy makeover. Hazelnuts and almonds create a denser cake that stays moist for longer. Especially when you pour a sweet orange syrup right over the top. Hmmm... flour, what flour?

Keep calm and bake on
Flourless chocolate pots

I wrote this recipe when I was feeling a little sentimental, loved up on chocolate and... love. Which is the same thing, really. Anyway, here it is. We’re talking darling chocolate pots. It’s a good day.

Banoffee pie

A healthy banoffee pie: Is it possible? Yes, it is. It’s even possible to be completely dairy-free and low fructose. Once the components are made, it’s super simple to put together.

Vanilla latte squares

A different take on the morning latte, this little version is the perfect way to start the day (after your smoothie, of course!)

Sweet coconut cakes

Luke Nguyen gets in the festive spirit, helping out a local Lao street food seller with her sweet coconut cakes. These steamed cakes are dairy and gluten-free and are best eaten piping hot. 

Rice and coconut cakes (bibingka)

Bibingka cakes are a popular Christmas treat in many parts of the Philippines. Traditionally cooked by street vendors the nine nights before Christmas, the cakes are cooked in banana leaves over hot coals for extra flavour.