Flourless Chocolate Almond Cake topped with powdered sugar and fresh berries.

Flourless Chocolate Almond Cake: A Decadent Gluten-Free Dessert

ByDiana

This Flourless Chocolate Almond Cake is a rich, decadent dessert perfect for chocolate lovers and anyone following a gluten-free diet. Made with dark chocolate, almond flour, and a touch of sweetness, this cake is dense, fudgy, and naturally gluten-free. Whether you’re baking for a special occasion or simply craving a chocolate treat, this cake will satisfy your sweet tooth without the need for any flour.

Flourless Chocolate Almond Cake: A Decadent Gluten-Free Dessert
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Flourless Chocolate Almond Cake: A Decadent Gluten-Free Dessert

Course: DessertCuisine: French-inspiredDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 8 oz (225g) dark chocolate, chopped

  • 1/2 cup (115g) unsalted butter

  • 3/4 cup (150g) granulated sugar

  • 4 large eggs, separated

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (150g) almond flour (ground almonds)

  • A pinch of salt

  • Powdered sugar for dusting (optional)

Instructions: How to make this gluten free dessert recipe?

  • Preheat the oven to 350°F (a hundred seventy five°C) and grease a 9-inch spherical cake pan. Line the bottom with parchment paper for easy removal.
  • Melt the chocolate and butter: In a double boiler or microwave, melt the chocolate and butter together, stirring until smooth. Set aside to cool slightly.
  • Beat the egg yolks with sugar: In a large mixing bowl, whisk the egg yolks and sugar until pale and fluffy. Add the vanilla extract and melted chocolate mixture. Stir in the almond flour and a pinch of salt.
  • Whip egg whites: In a separate bowl, beat the egg whites to stiff peaks. Gently fold the whipped egg whites into the chocolate mixture in batches, being careful not to deflate the batter.
  • Bake: Pour the batter into the prepared pan and bake for 25-half-hour, or until the middle is just set and a toothpick comes out smooth.
  • Cool and Serve: Let the cake cool completely before removing from the pan. Dust with powdered sugar or serve with whipped cream for an additional treat.

Notes

  • Almond Flour Substitutes: You can use other nut flours like hazelnut flour or cashew flour if almond flour is unavailable.
  • Dairy-Free Option: Replace butter with coconut oil or a vegan butter substitute to make the cake dairy-free.
  • Egg Substitution: For a vegan version, try replacing the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), though the texture may change slightly.
  • Storage: This cake may be saved in an hermetic field at room temperature for up to 3 days or refrigerated for as much as 5 days.
  • Serving Suggestions: Serve with fresh berries, whipped cream, or a dusting of cocoa powder for added flavor and presentation.
  • Texture: The cake has a dense, fudgy texture and is best served slightly warm or at room temperature.
A slice of rich Flourless Chocolate Almond Cake on a white plate with almond garnish.

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Nutrition Information (per serving):

  • Calories: 350
  • Protein: 7g
  • Carbs: 28g
  • Fat: 24g
  • Fiber: 4g
  • Sugar: 22g

This flourless chocolate almond cake is not only gluten-free but also rich in healthy fats from the almonds, making it a more nutritious indulgence. It’s perfect for those on a gluten-free diet or anyone looking for a decadent, yet simple dessert that’s both elegant and satisfying.

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