Chocolate Almond Cake – Only Five Ingredients & GF
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.
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
- 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
Show Me
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 or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
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 - seperated
- 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.
- Whilst the chocolate is melting, cream the butter and sugar together until pale in colour.
- Mixed in the egg yolks and ground almonds. Add the chocolate and stir.
- 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.
- Spoon into 23cm round silicone mould or lined tin and bake at 170℃ (325℉, Gas 3) for 40 mins. Leave to cool, then turn out onto a serving plate and dust with cocoa powder.
Suelle
6th September 2009 at 9:53 pmIf 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.
Choclette
14th September 2009 at 12:41 pmThanks 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.
JaynesDen
12th July 2014 at 9:36 pmThis looks so delicious. A scoop of ice cream on the side would be nice too.
Janice Pattie
18th November 2019 at 2:57 pmThis sounds so lovely. Gluten-Free cakes are always so gooey and moist, just divine.
Choclette
18th November 2019 at 4:13 pmIt’s one of my all time favourite cakes, yet I still haven’t managed to update the photos. So simple yet so delicious.
Chloe Edges
20th November 2019 at 5:22 pmOoh 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
21st November 2019 at 7:54 amIt’s one of my favourites and suitable for so many different type of occasions too.
Nico @ yumsome
21st November 2019 at 10:01 amThat 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
21st November 2019 at 6:14 pmHahaha 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.