Flourless Chocolate Almond Cake, an easy gluten-free sponge cake using ground almonds (almond meal or almond flour also ok), melted milk chocolate and cocoa powder for an intensely chocolatey flavour. It's an incredibly easy to make cake that has a moist, fudge-like texture, it's rich and indulgent, and a perfect bake all year round.
Believe it or not, we still have tons of leftover Easter chocolate around, and we'll probably have loads for a while unless I put it to good use in some delicious bakes and no-bake treats.
For this chocolate almond cake I used leftover milk chocolate eggs, and I was very pleased with the results. Most chocolate cake recipes call for dark chocolate, for a richer touch, but I find that milk chocolate is as good.
You will have a slightly sweeter sponge cake when you use milk chocolate, and a lighter brown colour, but if you are happy with that, this cake is incredibly luxurious, especially that is flourless.
Inspired by my almond cake, which is a simple flourless almond sponge cake, this chocolate cake with ground almonds is as easy to make, and as delicious, but made for all the chocolate lovers out there.
You only need a handful of ingredients, all easy to find in any shop, and the cake is a lovely addition to your afternoon tea menu, birthdays, celebrations, or other special occasions. It's also perfect for those on a gluten-free diet; what a treat!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- ground almonds - or almond flour; if you don't have any shop-bought, you can make your own using almond flakes pulsed in a food processor until you get the desired texture
- milk chocolate - melted to a smooth texture. You can also use dark chocolate for this recipe, for a more intense chocolate flavour
- cocoa powder - adds more richness and extra chocolate flavour
- melted butter - I used salted butter, but unsalted would work as well
- sugar - I used granulated sugar, caster sugar also ok
- eggs - make sure they are at room temperature, so the cake can get a nice lift quickly
- baking powder - for a lighter sponge
- vanilla extract - or almond extract for a more intense almond flavour
Step-by-step photos and instructions
- whisk the melted butter and melted chocolate well to get a smooth texture
- add the sugar and whisk again
- crack all the eggs in, and whisk quickly until silky
- add the baking powder, vanilla extract, cocoa powder and ground almonds, and mix well
- line a round cake tin (mine is 20 cm / 8 inches) with non-stick paper, and add the batter in an even layer
- bake at 180 degrees Celsius (350 Fahrenheit) for 40 minutes or until a toothpick inserted in the middle comes out clean
- remove the tin from the oven, and allow the cake to cool down completely before slicing
Expert tips
Grounds almonds or almond meal are coarser in texture than almond flour, although they both can be used for this recipe. While the almond flour will give you a smoother texture, I find the the ground almonds don't make the sponge any heavier or stodgier.
If you use dark chocolate instead of milk chocolate you will get a more intense, richer flavour, and you might like to add a bit more sugar for a sweeter touch. However, the milk chocolate works perfectly fine.
Melt the chocolate on a low heat, otherwise the chocolate will be grainy, rather than smooth. I use an electric chocolate melting pot and honestly, it's the best purchase ever!
We served our cake with fresh cream, it really takes this cake to the very next level! You can use double cream / heavy cream or clotted cream.
Other almond recipes you might like
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Flourless Chocolate Almond Cake (Gluten-Free)
Ingredients
- 200 g ground almonds (almond meal or almond flour, 2 cups)
- 100 g granulated sugar (½ cup)
- 200 g milk chocolate (1 cup + 2 tbsp)
- 110 g melted butter (½ cup)
- 25 g cocoa powder (2 tbsp)
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Melt the milk chocolate until you get a smooth texture; I used an electric melting pot, but you can also add it to a bowl placed over a pot of simmering water or use a microwave.
- Add the butter to a pan set over a low heat, and melt.
- Add the melted butter and chocolate to a large mixing bowl and whisk them to get a smooth texture.
- Add the sugar, and whisk well.
- Crack all the eggs in, and whisk again quickly, the mixture will start having a thicker consistency.
- Add the ground almonds, cocoa powder, baking powder and vanilla extract, and use a spatula to mix everything well.
- Line a round cake tin (20 cm / 8 inches) with non-stick paper, and add the cake batter in one even layer.
- Bake for 45 minutes or until a skewer inserted in the middle comes out clean.
- Remove the tin from the oven, and allow the cake to cool down completely.
- Dust with cocoa powder and decorate with fresh fruit it you wish.
Video
Notes
- Grounds almonds or almond meal are coarser in texture than almond flour, although they both can be used for this recipe.
- If you use dark chocolate instead of milk chocolate you will get a more intense, richer flavour, and you might like to add a bit more sugar for a sweeter touch.
- Melt the chocolate on a low heat, otherwise the chocolate will be grainy, rather than smooth.
- We served our cake with fresh cream, it really takes this cake to the very next level! You can use double cream / heavy cream or clotted cream.
Nutrition
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