What would happen if I left flour out of my cake mix?!

the same that would happen if you left flour out of your bread or biscuits. However, there are flourless chocolate cake recipes out there and are quite good. You might try looking up old european medieval recipes. Flour wasn't always available then and you can find many good cookie and cake recipes from that period in time.

By cake mix do you mean from a box? I'm assuming you mean from a recipe as it would be impossible to remove the flour from a box mix. In the case of a recipe you will still have the water or milk, eggs, oil or butter, salt, baking powder and vanilla. Since the liquid content would probably be pretty high, I don't know that it would even set up for you. If there are enough eggs in the recipe it may be something like a thin watery custard. Interesting. Let us know what you get if you give it a try.

If you are talking about a store bought cake mix, the flour is in the mix, Without it, you have noting but an oily milk and egg mixture.

if you are talking about a scratch made cake, you'd have a mess of milk, egg, sugar,shortening, and flavoring. At a guess, I'd say it would bake up into a hard crunchy mess.

There are flourless cake recipes out there, but you can't just leave flour out of a recipe that calls for flour and expect it to be anything other than a disaster.

Here is a flourless cake recipe if you want o try it. It is called Bouche Noire (French for Black Mouth).

Doc Hudson


BOUCHE NOIRE
Ingredients:
· 12 ounces Baker's bittersweet chocolate
· 1 and one-half cups sugar
· One-half cup bourbon
· 1 cup butter, softened
· 6 eggs (at room temperature)
· One and one-half tablespoons flour
· 1 cup whipped cream (optional)
· 2 cups Louisiana strawberries, sliced (optional)
Method:
Preheat oven to 375 degrees F.
Butter a 9-inch springform pan, then place a buttered parchment sheet in the bottom of the pan. Cover the outside of the springform pan with aluminum foil to keep water from entering the pan during the cooking process. Place the cake pan into a large roasting pan with 1-inch sides. Set aside. Chop chocolate into one-quarter inch pieces and place into a large stainless steel mixing bowl. Place 1-inch of water in the bottom of a sauce pan and bring to a simmer. Place the bowl of chocolate on top of the sauce pan, stirring occasionally as chocolate melts. In a separate sauce pan, combine 1 cup sugar and bourbon. Bring mixture to a low boil, stirring occasionally. When sugar is fully dissolved, pour the hot mixture over the chocolate, stirring constantly, until chocolate is melted thoroughly. Remove the bowl from the sauce pan to a table or work surface and add the softened butter, a few at a time, melting completely before the next addition.

In a separate stainless steel mixing bowl, whip the eggs on high speed with the remaining one-half cup sugar and flour until pale yellow and thickened, approximately 5 minutes.

Using a rubber spatula, fold the egg mixture into the melted chocolate and blend until well incorporated. Pour the batter into the springform pan and smooth the top with the spatula.

Fill roasting pan with hot tap water until it reaches half way up the side of the springform pan. Place cake in oven and bake for 1 hour. The top of the cake should have a thin dried crust when cooked. Do not over bake. Remove cake from oven and allow the cake to cool 1 hour at room temperature. Cover the pan with clear wrap and place the cake in the refrigerator a minimum of 4 hours. When ready to serve, carefully remove the sides of the springform pan.

Place a cake plate or cardboard cake circle on top of the cake and invert to remove the bottom of the pan and parchment paper. This cake is extremely rich and truffle-like in consistency. Cut portions into one and one-half inch slices and top with fresh fruit and unsweetened whipped cream. Garnish with julienned mint leaves.

you would get a short rubbery product. It probably would taste a bit off and it would definitely look strange.

The cake would be flat! Flower makes the cake rise.

If you leave out the flour..it is no longer a cake...


Good luck...........