Flourless Chocolate Almond Cake (Gluten-Free)
Flourless Chocolate Almond Cake, an easy gluten-free sponge cake using ground almonds (almond flour), 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.
Servings: 10 slices
Calories: 358kcal
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
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
Calories: 358kcal | Carbohydrates: 28g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 94mg | Potassium: 138mg | Fiber: 4g | Sugar: 21g | Vitamin A: 346IU | Calcium: 69mg | Iron: 2mg