Chocolate Walnut Flourless Gateau

Chocolate Walnut Flourless Gateau Recipe

Chocolate and walnuts are a marriage made in heaven. Giving a favourite an even healthier twist, this cake comes with a serving of oats too. It’s flourless, gluten free, moist and delicious. Make it ahead as a tea cake or dessert.

Cooking time
30 min
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it is low in fat and saturated fat, it is gluten free as no flour is used and It has more fiber due to goodness of oats


Walnut Oat Base


  • 30g butter, frozen, grated
  • 150g walnuts
  • 40g Saffola Plain Oats, powdered 
  • 15g brown sugar


Chocolate Filling


  • 4 egg yolks
  • 50g brown sugar
  • 15ml kahlua {optional}
  • 1 vanilla bean, scraped {or 1 tsp vanilla extract}
  • 15g coffee powder
  • 100g dark chocolate, melted with 2 tbsp water, cooled
  • 4 egg whites
  • 50g brown sugar {reserve 1 tbsp for topping}
  • 30g oatmeal {powdered oats}
  • 1/2 tsp baking powder
  • 10g Powdered sugar for sifting

How to make Chocolate Walnut Flourless Gateau

  • Preheat oven to 180 C. Butter an 8" springform tin. Line the base with parchment paper
  • Run walnuts, oats and 1 tablespoon brown sugar in food processor till ground. Add the chilled butter and pulse till it all comes together
  • Gently press this into the bottom and up the sides of the baking tin to form a base
  • Place the egg whites in a large bowl. Add 50g brown sugar, pinch of cream of tartar and beat on high speed to stiff peaks. Reserve
  • Place the egg yolks in another large bowl. Beat on high speed for 5-7 minutes until thick and mousse like
  • Add the Kahlua, remaining 50g brown sugar, coffee powder and scraped vanilla bean, and continue to beat for another 3 minutes. Gently stir in the oats flour and baking powder
  • Fold in the melted chocolate
  • Gently fold in the beaten egg whites, beginning with a quarter at a time
  • Turn the filling over the walnut base and spread uniformly. Sprinkle over with 1 tbsp brown sugar
  • Bake for approximately 30 minutes, cool in the pan for another 15-20 minutes
  • Loosen sides, and leave to cool completely for about 2 hours. The centre will drop/sink
  • Chill, slice and serve

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the recipe is very interesting, since i...

the recipe is very interesting, since i am a vegetarian , i would like to know if i can replace eggs with condensed milk.

Apr 24, 2015

Average: 4 (1 vote)
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