Recipe: Flourless Bacon Cake

by holli on August 16, 2012

Bacon makes everything better. This is something my husband believes. Honestly, I could take it or leave it. Yes, it’s unlike any other flavor, but frankly I find it too salty. Despite my personal taste, I do love to make The Man happy. So, for his birthday, I tried my first ever flour-less cake recipe. I had hoped to try it out before the big day, but as life would have it, I did not. I thought to myself, “This better just come out edible.” I didn’t have high hopes.

Bacon is really just on top, but the cake’s flavor is a delicious canvass for it.

Since flour-less cake recipes rely on a high egg content, I made a second cake my son could eat: Gluten and Egg Free Chocolate Cake. And you know what I liked the best? The Flourless Bacon Cake. Even though I made it on the fly, modifying a recipe I found on Deliciously Organic, it was perfect (all those failures learning how to bake without gluten might have helped). So, without having to try and try again to get this just right, I’m super happy to share the recipe!

Recipe: Flourless Bacon Cake


– 3 1/4 Cups Bob’s Red Mill Flour Almond Meal, 16-ounces (aff link to the brand I used)

– 3/4 Teaspoon Baking Soda

– 1 Teaspoon Baking Powder

– 1/2 Teaspoon Salt

– 2/3 Cup Maple Syrup

– 1/2 Cup Butter

– 4 Large Eggs

– 1/2 Cup Whole Milk Yogurt

– 1/2 Teaspoon Simply Organic Almond Extract(aff link to the brand I love)

– 1 Teaspoon Simply Organic Vanilla Extract(aff link)

– 1/4 Cup Arrowroot Powder

Preheat oven to 350 degrees. Butter and powder 2 nine-inch cake pans (using Arrowroot Powder).

Whisk together Flour, Baking Soda, Baking Powder and salt. In a separate bowl blend butter, almond and vanilla extract together. Once mixed, add eggs, maple syrup and yogurt. Pour wet mixture into the dry and blend together until just combined. Pour batter evenly into the two cake pans. Bake for 20-25 minutes. Use a toothpick to test the doneness in the middle of the cake. When done, let cool in pans for 10 minutes, then ease the cakes out of the pans to rest until you’re ready to frost. Note: the cake is very fragile, so handle with care.

For the frosting on this cake, I used a classic Butter Cream recipe from my Better Homes and Gardens Cookbook. I cooked up 3 strips of bacon until crisp but not burned. Then, I chopped them up finely and decorated the top of the cake before serving. Just those little bits of bacon added the perfect amount of flavor without being too rich or overwhelming. The maple syrup was just enough to add a hint of the maple flavor and provide a cake that wasn’t too sweet. The frosting helped marry the two flavors together. The cake itself is surprisingly light and moist, perhaps from all the eggs and the yogurt.

This recipe was so good, I want to try the original out someday soon. The only differences were that I omitted some Coconut flour and oil as well as chocolate baking powder. I’m sure it’s delicious too!


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