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Cakes made without flour (or with very little) generally have a creamy or silky texture. The ingredients are mixed with the minimal incorporation of air. They can be baked or unbaked.
BAKED FLOURLESS CAKES
These include flourless chocolate cakes. For easy removal, they're often made in a springform pan, though some can also be made in regular round layer cake pans. Often the filled pan is baked in a water bath (waterbath) or placed in a larger pan that's half-filled with water to insulate the delicate, creamy cake from the oven's strong bottom heat, which might give the baked cake a porous rather than silky texture.
UNBAKED FLOURLESS OR UNBAKED CAKES
These types of cakes are typically molded in a dessert ring or springform pan then simply chilled before unmolding. They include mousse cakes, which often have a crust or bottom layer that's baked before the mousse is added. Bottom layers can include baked genoise or biscuit, which can also be layered alternately with the mousse.
CHEESECAKES, whether baked or unbaked, are sometimers classified as flourless cakes. But, they are technically (unstirred) custards, and some can contain small amounts of flour or cornstarch.