Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocolate Almond Cake – Only Five Ingredients & GF

Slice of gluten-free chocolate almond cake on a Cornishware plate.

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.

Chocolate Almond Cake on kitchen table with Mother's Day card.

When I’d first noted the 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 the “wretched” creaming method was involved again. Given that this was 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.

Other Gluten-Free Cake Recipes You Might Like

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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 TwitterFacebook, Instagram or Pinterest.

Chocolate Almond Cake. PIN IT.

Slice of chocolate almond cake on a Cornishware plate.

Chocolate Almond Cake – The Recipe

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Slice of gluten-free chocolate almond cake on a Cornishware plate.
Chocolate Almond Cake
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins

This oh-so-delicious chocolate cake contains only five ingredients. It's made with ground almonds rather than flour, so it's naturally gluten-free.

Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keywords: cake, chocolate cake, dark chocolate, gluten-free
Servings: 10 slices
Calories: 461 kcal
  • 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
  1. Melt the chocolate in a bowl set over a pan of hot, but not boiling, water.

  2. Whilst the chocolate is melting, cream the butter and sugar together until pale in colour.

  3. Mixed in the egg yolks and ground almonds. Add the chocolate and stir.

  4. 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.

  5. 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.

Recipe Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition Facts
Chocolate Almond Cake
Amount Per Serving
Calories 461 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16.6g 83%
Cholesterol 108mg 36%
Sodium 191mg 8%
Potassium 175mg 5%
Total Carbohydrates 28.4g 9%
Dietary Fiber 4.5g 18%
Sugars 21g
Protein 8.6g 17%
Calcium 6%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Suelle

    6th September 2009 at 9:53 pm

    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.

  2. Choclette

    14th September 2009 at 12:41 pm

    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.

  3. JaynesDen

    12th July 2014 at 9:36 pm

    This looks so delicious. A scoop of ice cream on the side would be nice too.


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