This amazing chocolate almond cake contains only five ingredients, yet it’s one of the best chocolate cakes I’ve ever eaten. It’s made with ground almonds rather than flour, so it’s naturally gluten-free. It’s rich, has a wonderful smooth texture and is utterly delicious.
Chocolate Almond Cake
Mother’s Day! Another opportunity to try out a new cake. A friend had posted a comment a few weeks ago giving a recipe for a flourless and what looked to be a rather rich and delicious cake which had come via way of her aunt. I have to say I was rather looking forward to giving this one a go.
When I’d first noted this recipe I assumed it would be dead easy as there were only 5 ingredients involved. Unfortunately for me, I didn’t look at the method that closely and with only a couple of hours to go before having to leave with the finished cake, I realised that my not-so favourite creaming method was involved again.
Given that this was destined to be a special cake I thought I’d better do it just so. Faced with a lump of rock hard butter, I proceeded to do some serious ‘working out’. My arm ached during and after the whole procedure.
Luckily, it all paid off in the end, because it was a truly delicious cake – rich, chocolatey and smooth textured. Voted by the foreman of the jury, aka CT, as the best so far. In fact, it would make a great pudding served with clotted cream.
Chocolate Almond Cake: Top Tip
Make sure you remove your butter from the fridge well in advance of making this chocolate almond cake. It needs to be at room temperature and ideally soft enough to cream with the sugar straight away.
Other Gluten-Free Cake Recipes You Might Like
- Almond squash cake
- Black Forest gâteau
- Breakfast bibingka
- Caramelised pear, honey & carob cake
- Chestnut chocolate log
- Chilli chestnut chocolate cake
- Chilli chocolate chip friands
- Chocadoodledoo cake
- Chocolate coconut cannelloni cake (vegan)
- Coconut chickpea chocolate cake (vegan)
- Coffee cardamom chocolate mousse cake
- Ginger coconut cake pops
- Greek walnut cake
- Hazelnut orange torte
- Peanut butter banana muffins (vegan)
- Polenta chocolate cake
- Nigella’s chocolate pistachio cake
- Raspberry chocolate polenta cake
- Raspberry rose friands
- Rhubarb & rose polenta cake
- Toffee almond brownies
- Triple chocolate almond brownies
- Walnut brownies
- Willies cloud forest chocolate cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this sumptuous chocolate almond cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Chocolate Almond Cake. PIN IT.
Chocolate Almond Cake – The Recipe
Chocolate Almond Cake
Ingredients
- 200 g dark chocolate (70% to 85%)
- 200 g unsalted butter softened
- 150 g light muscovado sugar
- 4 eggs separated
- 200 g ground almonds
- ¼ tsp fine sea or rock salt
- cocoa powder for dusting
Instructions
- Melt the chocolate in a bowl set over a pan of hot, but not boiling, water.200 g dark chocolate
- Whilst the chocolate is melting, cream the butter and sugar together until pale in colour.200 g unsalted butter, 150 g light muscovado sugar
- Mix in the egg yolks and ground almonds. Add the chocolate and stir.4 eggs, 200 g ground almonds
- Whisk the egg whites with the salt until firm. Electric beaters are not essential, but they make the job easier. Fold into the cake mixture.¼ tsp fine sea or rock salt
- Spoon into 23cm round silicone mould or lined tin and bake at 170℃ (325℉, Gas 3) for 40 minutes. Leave to cool, then turn out onto a serving plate and dust with cocoa powder.cocoa powder
Nico @ yumsome says
That cake looks so moist! I bet it tastes really delicious too. I also dislike creaming fat and sugar – thank goodness for stand mixers. In saying that though, a bit of forethought still comes in handy, and I admit I’ve usually forgotten to take it out of the fridge until I actually need it!
Choclette says
Hahaha yes, I have been guilty of trying to cream stone cold butter on more occasions than I care to remember. I’m generally much better at remembering now though. I’ve never used a stand mixer for this, a bowl and spoon really isn’t that difficult.
Chloe Edges says
Ooh lovely, this recipe looks like the love child of a couple of my fave recipes. And yet is totally different. I’ll make sure to try this one next time.
Choclette says
It’s one of my favourites and suitable for so many different type of occasions too.
Janice Pattie says
This sounds so lovely. Gluten-Free cakes are always so gooey and moist, just divine.
Choclette says
It’s one of my all time favourite cakes, yet I still haven’t managed to update the photos. So simple yet so delicious.
JaynesDen says
This looks so delicious. A scoop of ice cream on the side would be nice too.
Choclette says
Thanks Suelle – a useful tip. I don’t have a microwave and I also have a really cold house – hence my aversion to creaming butter. Getting better at getting myself organised now I’m baking more regularly.
Suelle says
If I’m faced with a large block of cold butter which needs creaming, I soften it, a few seconds at a time, in the microwave, on a medium setting.