Flourless pancake cake with cocoa and cream cheese (Gluten-free)

Looking for a dessert that’s easy to make, stunning to look at, and totally irresistible? Let me introduce you to this Flourless Pancake Cake with Cocoa and Cream Cheese, a no-bake, gluten-free delight that checks all the boxes!

Imagine this: soft, cocoa-infused mini pancake layers (yes, pancakes!) stacked and filled with a dreamy cream cheese filling that tastes just like ice cream. It’s light, delicate, and full of flavor — the kind of dessert that makes people say “Wait, you made this?!”

No flour, no oven, no stress. Just a beautiful, aromatic cake with a melt-in-your-mouth texture and a gorgeous look that’s perfect for impressing guests or treating yourself on a random Tuesday.

Honestly, what more could you want from a dessert? 😊🍰

Ingredients:

For the pancakes:

• 50 g cocoa
• 30 g sugar (I used brown)
• 1 vanilla essence
• 250 ml cooking cream
• 6 large eggs

For the cream:

• 250 ml cooking cream
• 1 vanilla essence
• 80 g sugar (I used brown)
• 150 g cream cheese (Almette type – classic, plain)
• 500 g mascarpone

Extra:

• coconut (or sunflower) oil for greasing the pancake pan.
• extra cocoa for final decoration
• strawberries for final decoration (optional – about 400 g)
• fresh mint for final decoration (optional)

Preparation:

Start by making the pancake batter. In a large bowl, add all the pancake ingredients and blend thoroughly using a hand blender or mixer until smooth.

To save time and prevent the pancakes from breaking (since they’re flourless and more delicate than traditional ones, making them trickier to flip with a spatula), I recommend using two pans.

Lightly grease a pan with a bit of oil and heat it up. Pour in a ladleful of the pancake batter, tilting the pan in a circular motion to spread it evenly. While it cooks, grease and heat the second pan.

When the pancake is ready on one side (you’ll notice the surface turning matte), it’s time to flip it. To avoid tearing it, place the second pan upside down over the first one, then carefully flip them together so the pancake falls into the second pan. Let it cook for a short while longer, then transfer it to a plate.

Repeat this process until you’ve used up all the batter, making sure to lightly oil the pan before each new pancake (or flip) to prevent sticking and make handling easier. I ended up with 7 pancakes, but the number may vary depending on the size of your ladle.

Once all the pancakes are done, set them aside to cool completely.

Now, let’s move on to the cream!

In a large bowl, combine all the cream ingredients and mix thoroughly with a spatula until the sugar is completely dissolved.

Once the cream is ready and the pancakes have cooled, it’s time to start assembling the cake.

Place one pancake down and spread about 3 tablespoons of cream evenly over its surface. Repeat the process, layering pancake and cream, until you’ve used up all the pancakes.

At the end, you should have a bit of cream left – use it to cover the top and sides of your little cake as much as possible. Then, using a fine sieve, dust the top with cocoa powder for a nice finishing touch. Finally, tidy up the edge of the plate with a paper napkin for a clean, polished look.

Garnish the cake by placing halved strawberries around the edges, and add strawberry slices and a few mint leaves on top for a fresh, vibrant finish.

Put the cake in the refrigerator for at least 3 hours, after which you can serve.

If you try the recipe, let me know how you liked it! 😊

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