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.

Gluten Free, Large Cakes | 23rd March 2009 | By

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.

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Chocolate Almond Cake. PIN IT.

Slice of chocolate almond cake on a Cornishware plate.

Chocolate Almond Cake – The Recipe

Slice of gluten-free chocolate almond cake on a Cornishware plate.
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5 from 4 votes

Chocolate Almond Cake

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.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cake, chocolate cake, dark chocolate, gluten-free
Servings: 10 slices
Calories: 461kcal

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.

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

Calories: 461kcal | Carbohydrates: 28.4g | Protein: 8.6g | Fat: 37g | Saturated Fat: 16.6g | Cholesterol: 108mg | Sodium: 191mg | Potassium: 175mg | Fiber: 4.5g | Sugar: 21g | Calcium: 60mg | Iron: 2.9mg

9 Comments

  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.

    Reply
  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.

    Reply
  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.

    Reply
  4. Janice Pattie

    18th November 2019 at 2:57 pm

    This sounds so lovely. Gluten-Free cakes are always so gooey and moist, just divine.

    Reply
    • Choclette

      18th November 2019 at 4:13 pm

      It’s one of my all time favourite cakes, yet I still haven’t managed to update the photos. So simple yet so delicious.

      Reply
  5. Chloe Edges

    20th November 2019 at 5:22 pm

    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.

    Reply
    • Choclette

      21st November 2019 at 7:54 am

      It’s one of my favourites and suitable for so many different type of occasions too.

      Reply
  6. Nico @ yumsome

    21st November 2019 at 10:01 am

    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!

    Reply
    • Choclette

      21st November 2019 at 6:14 pm

      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.

      Reply

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