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

Course: DessertCuisine: French-inspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

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 (175°C) and grease a 9-inch round 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 25-30 minutes, or until the center is just set and a toothpick comes out clean.
Cool and Serve: Let the cake cool completely before removing from the pan. Dust with powdered sugar or serve with whipped cream for an extra 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 can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 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.

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.