Flourless Pecan Cake (GF, DF)

Flourless Pecan Cake (GF, DF) - Quirky CookingI’m so excited – I’ve come up with a really yummy version of my favourite flourless nut cake, and it’s completely dairy free and gluten free and naturally sweetened… and very moist and delicious too!!! I’ve given it the ultimate taste test – I took it to a church supper and gave some to the teenage boys – they are VERY suspicious of anything ‘healthy’ – especially if it is dairy-free, gluten free and contains no refined sugar. They actually came back for seconds and thirds, and it dissapeared in no time! Afterwards I thought that was a pretty silly thing to do, because now they won’t be so wary of my ‘health food’ and next time there won’t be much left for the adults! 🙂

This is such an easy recipe if you have a Thermomix, or a very powerful blender – you just chuck it all in and blend it up! No mucking around with separating eggs, grinding up sugar, scraping out vanilla beans… a simple, idiot-proof recipe.

BTW, see my original recipe here, as well as some variations such as hazelnut chocolate/coffee cake.


Flourless Pecan Cake (GF, DF) - Quirky Cooking
Isn’t that a lovely texture?
Okay, enough rambling… here it is!



Flourless Pecan Cake (Gf, Df)

  • Author: QuirkyJo



170g raw pecans

60g dates

60g Rapadura

100g coconut cream (just scoop off the thickest cream from the top of the tin of coconut cream, or make your own – it should be thick like thickened dairy cream)

1 tsp vanilla powder

4 large eggs

1/4 tsp fine sea salt

1 Tbsp arrowroot flour (or gf cornflour/ cornstarch)

1 tsp gf baking powder


1. Preheat oven to 180C.

2. Place all ingredients in the Thermomix bowl (or in a powerful blender), and blend for 20 seconds/ speed 9. (or until well-blended), scraping down sides if needed.

3. Tip into lined, 20cm round cake tin, and bake for about 40 minutes at 180C, or until knife inserted in centre comes out clean.

4. Drizzle with pure maple syrup while still warm and enjoy!

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21 thoughts on “Flourless Pecan Cake (GF, DF)

  1. Susan says:

    Jo, that sounds scrummy! I have a powerful blender (cafe standard) with a thick glass stem so I will let you know if I make this and how it turns out. I need to buy a couple of the ingredients before i cna cook it up.

    Would ordinary cornflour work if no one in the house needs the gf variety?

    PS I am coming to visit you all between Sept 12th and 21st! Yay!

  2. Jo says:

    Hi Susan! Let me know how it goes! (You may want to scrape out the vanilla bean seeds instead of throwing in the whole bean, but otherwise it should work, I think!) Ordinary cornflour is fine. Looking forward to seeing you!

  3. Lauren says:

    Wow! The flavours in this sound fantastic! I love nuts, and have just started really enjoying dates. Not to mention that vanilla is always delightful – This cake looks delicious =D.

  4. gfe--gluten free easily says:

    That is an amazing looking cake! You should add it to the roundup over at the Friday Foodie Fix–Pecans at The W.H.O.L.E. Gang (thewholegang.org). You can add recipes any time and this one would really be appreciated. 🙂

    BTW, I’ve never heard of a Thermomix. Must investigate …


  5. Helen says:

    Hi Jo, what size tin did you use? Mine’s in the oven now but I think it’s too big. Batter didn’t even reach the sides.

  6. Anonymous says:

    hi, could you successfully replace the eggs with cornflour? (1tsp flour mixed with 60ml water for each egg)

    Cake sounds nice but not vegan!

    I’m desperately looking for vegan gluten free recipes my 21 month old will actually eat. I think the impossible!

  7. Jenni says:

    Made this cake yesterday – it was absolutely delicious!! My coconut cream wasn’t as thick as the recipe called for but it still worked nonetheless 🙂

  8. Pingback: Gooey Chocolate Icing (dairy free, sugar free, vegan) | Quirky Cooking

  9. Theresa says:

    I this recipe yesterday and it fa..bu..lous! I did not expect it to be so light. 🙂 Thank you for sharing!
    Could I use Almonds instead of pecan?
    Also what makes it so light? Is it the eggs?

    • Quirky Cooking Team says:

      Thank you:-). So happy you loved it!!!Should be ok to use almonds instead and yes, it is the beating the eggs what makes it so light and fluffy;-).

  10. Natasha says:

    Hi Jo. I love your recipes. I’ve tried the pecan cake today but it sunk when was colling down. Any tips to keep it raised and airy? Many thanks.

    • Quirky Cooking Team says:

      Hi Natasha, all gluten free cakes tend to sink, especially if not cooled down slowly. Best to leave in the oven, with over doors ajar until cools down completely. Good luck x

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