Indulge in a Gluten-Free Chocolate Almond Cake Recipe

The sweet aroma of chocolate wafts through the kitchen, tempting me with its irresistible allure. Today, I’m excited to share with you a recipe that is sure to satisfy your sweet tooth! Say hello to our Chocolate and Almond Cake, made with gluten-free ingredients to please even those with dietary restrictions.

Whether you crave a rich and decadent treat for dessert or need an indulgent pick-me-up during the day, this cake won’t let you down. Packed with bittersweet chocolate and finely ground almonds, every bite explodes in your mouth with a delicate balance of sweetness and nuttiness.

But this isn’t just any ordinary cake. We’ve taken it a step further by using almond flour instead of traditional wheat flour, making it gluten-free and paleo-friendly. Plus, we’ve sweetened it with maple syrup instead of granulated sugar, taking care of your health as much as your taste buds.

This cake is perfect for birthday celebrations, special occasions or just a weekend baking adventure. You can serve it plain or top it with some rich chocolate ganache for an extra touch of elegance. So why not try this mouth-watering recipe today and experience for yourself why this Chocolate and Almond Cake is our favourite?

Why You’ll Love This Recipe

Chocolate and Almond Cake (Gluten Free)
Chocolate and Almond Cake (Gluten Free)

Imagine a world where you could indulge in irresistible sweets without feeling guilty about it. Well, dear readers, today I bring you a recipe that will make that dream a reality: Chocolate and Almond Cake, Gluten-Free and Dairy-Free.

This cake is not just any cake, it’s a chocolate almond masterpiece that will make your taste buds dance with joy. The combination of bittersweet chocolate and almond flour creates a rich and decadent flavor that will leave you wanting more.

With this recipe, you won’t have to worry about any gluten or dairy allergies. It’s the perfect dessert for those with dietary restrictions or just those who want to enjoy an indulgent treat without any negative side effects.

This cake is not only delicious but also easy to make! It only requires seven ingredients and can be prepared in just an hour. You don’t need to be a master baker to whip up this chocolatey delight.

But don’t just take my word for it. Give this delicious Chocolate and Almond Cake a try and see for yourself why it’s the perfect dessert for any occasion. Whether it’s a birthday celebration or simply an after-dinner treat, this cake is sure to impress.

So go ahead, treat yourself to a slice (or two) of this gluten-free and dairy-free Chocolate and Almond Cake, and feel good knowing that you’re indulging in a dessert that’s both delicious and healthy.

Ingredient List

 Indulge in a slice of gluten-free chocolate heaven.
Indulge in a slice of gluten-free chocolate heaven.

Here is the ingredient list to make this delicious and indulgent chocolate almond cake:

  • 200g bittersweet chocolate
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 1/4 cup maple syrup
  • 125g unsalted butter, melted and cooled
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 4 oz bittersweet chocolate chips or chunks
  • 1/4 cup coconut milk

These ingredients are all gluten-free, making the cake perfect for those who have gluten sensitivities or follow a gluten-free diet. The key ingredients to this recipe are the rich and creamy bittersweet chocolate, which adds depth of flavor and texture to the cake, and the almond flour, giving it a nutty base that complements well with the dark chocolate. The use of coconut flour makes it healthier as it’s low in carbs and high in fiber.

The Recipe How-To

 This cake is the perfect balance of rich chocolate and nutty almonds.
This cake is the perfect balance of rich chocolate and nutty almonds.

Step One: Preheat the oven

First things first, preheat your oven to 350°F (180°C).

Step Two: Prepare the Pans with Butter and Almond Flour

Butter two 8 inch round cake pans and dust with almond flour. It will create a thin coating that prevents sticking and adds a nice nutty taste.

Step Three: Melt the Chocolate

Use a double boiler to melt 4 oz bittersweet chocolate. If you don’t have a double boiler, set a heatproof bowl over a saucepan of simmering water ensuring it doesn’t touch the water underneath. Stir the chocolate frequently whilst it melts so it doesn’t burn.

Step Four: Mix the Wet Ingredients in a Bowl

In a large mixing bowl, whisk together 1 1/2 cups blanched almond flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp baking powder.

In another mixing bowl, beat together 3 eggs, then add 3/4 maple syrup and melted chocolate. Mix until everything is fully incorporated.

Next add in 1 cup of coffee or espresso (to intensify the chocolate flavour) along with 1/4 cup of hazelnut or almond milk.

Gradually combine your dry ingredients into your wet ingredients mixture until you get an even batter.

Step Five: Bake The Cake

Pour evenly between the two prepared pans and smooth out the top with a spatula. Tap the cake pans once or twice to even out any air bubbles that may have formed.

Bake for approximately 22-25 minutes or until it has risen nicely and an inserted toothpick comes out clean.

Step Six: Cool and Frost It!

Let cool for at least thirty minutes before removing from pans.

For the frosting, beat together 3/4 cups room temperature butter until fluffy. Slowly add 1 1/2 cups icing sugar and beat until blended.

Once the cake is completely cooled, spread the frosting generously between the layers and all over the surface of the cake.

Enjoy your amazing Chocolate and Almond Cake (Gluten-Free)!

Substitutions and Variations

 Treat yourself to a guilt-free dessert with this gluten-free recipe.
Treat yourself to a guilt-free dessert with this gluten-free recipe.

One of the greatest things about this recipe is its versatility. There are many substitutions and variations that can be made to accommodate different preferences and dietary needs.

For those who want to avoid alcohol, you can skip the rum or replace it with coffee. The addition of coffee will add a rich flavor to the cake while keeping it alcohol-free.

If you’re looking for a dairy-free option, you can replace the butter with coconut oil or a dairy-free butter substitute. This substitution will give the cake a slightly different flavor but still make it a delicious dairy-free treat.

For those who have nut allergies or dislike almond flour, you can use coconut flour instead. Keep in mind that this substitution will change the texture and taste of the cake.

To make this cake even sweeter, you can top it off with some icing sugar or a chocolate ganache. A vegan chocolate ganache is also an excellent alternative for those who don’t consume dairy products.

If you want to add some fruity flavor to your chocolate and almond cake, try incorporating raspberries into the recipe. Add fresh raspberries to the batter before baking or top your finished cake with them.

Lastly, if chocolate and almonds aren’t your thing, but you still crave something sweet, why not try making an olive oil cake? It’s light and perfect for birthdays or any other special occasion. You’ll need eggs, sugar, flour, baking powder, and olive oil to make it.

Whatever variation you choose to make, remember that with these simple substitutions, this recipe can easily become one of your go-to gluten-free desserts.

Serving and Pairing

 This stunning cake is both gluten-free and dairy-free, but you won't even notice the difference.
This stunning cake is both gluten-free and dairy-free, but you won’t even notice the difference.

Allow me the pleasure of recommending how best to serve this scrumptious Chocolate and Almond Cake. It is a recipe that speaks of sheer indulgence, cocoa powder, and bittersweet chocolate coming together to produce a mouthwatering dessert. Serve it dusted with icing sugar or make an sinfully delicious chocolate ganache to smear over the cake.

The Chocolate and Almond cake makes for a perfect centerpiece for a birthday party or as an exquisite dessert served after dinner parties. Pair it with a hot mug of coffee or tea, your guests will delight in its complete chocolaty perfection. However, for those looking for something against the norm – complement this fabulous creation with a glass of dark rum.

If you’re interested in adding more flavor to the mix, you could try adding raspberries to the dish! Not only will this add an element of freshness to balance out the sweetness, but it will also add beautiful color to the dish.

For simple serving options, slice up each piece into smaller portions and display them beautifully on plates next to minimalistic cups of espresso. The delightful taste of this cake has no boundaries; it pairs seamlessly with almost any type of beverage from lemonade to wine.

I recommend you go ahead and experiment with different pairings if you delight in enjoyable culinary adventure as much as I do. There is no limit when creating exceptional palate experiences!

Make-Ahead, Storing and Reheating

 Moist and delicious, this cake is sure to satisfy any chocolate craving.
Moist and delicious, this cake is sure to satisfy any chocolate craving.

As with most cakes, this chocolate and almond cake is best prepared on the day of serving. However, if you find yourself short on time, not to worry – this cake can be made ahead of time and still maintain its delicious texture and flavor.

To make ahead, bake the cake as directed and allow it to cool completely. Once cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to three days. Alternatively, you may freeze the unfrosted cake for up to a month.

When ready to serve, carefully remove the cake from the wrap and let it sit at room temperature for an hour to allow it to soften. If you frost the cake when it’s still cold, the frosting will become stiff and difficult to spread. Once the cake comes to room temperature, you may frost it as desired.

Storing any leftover cake is also a breeze – simply cover it tightly with plastic wrap or aluminum foil and store in the refrigerator for up to five days. To reheat individual slices of cake, place them on a microwave-safe plate and heat for fifteen seconds at a time until desired temperature is reached.

Whether you’re enjoying this cake freshly baked or days later, you can be sure that each bite will be just as moist and decadent as the last.

Tips for Perfect Results

 Enjoy a slice of our chocolate and almond cake with a warm cup of coffee or tea.
Enjoy a slice of our chocolate and almond cake with a warm cup of coffee or tea.

As someone who is passionate about healthy organic and gluten-free recipes, I have experimented a lot with different ingredients to find the perfect balance of flavor and nutrition. Here are my top tips for making the best chocolate and almond cake that is both gluten-free and dairy-free.

Firstly, make sure to use high-quality ingredients. Use bittersweet chocolate with at least 70% cacao for a richer taste, good quality almond flour or meal which can be found in organic stores, and unsalted non-dairy butter substitutes such as coconut oil or vegan butter.

Secondly, it’s important to measure the ingredients accurately. Baking is a science, and even slight deviations can alter the texture and taste of your cake. Use measuring cups and spoons instead of estimating the quantities.

Next, don’t skip on the baking powder and baking soda- they are crucial for ensuring the cake rises properly. Also, make sure that all your dry ingredients are thoroughly mixed in order to prevent any clumps from forming.

Another important tip is to carefully follow the directions regarding egg whites. In many recipes using almond flour, whipped egg whites help give structure and a lighter texture to cakes. Make sure to beat egg whites thoroughly until stiff peaks form before gently folding them into the batter.

When baking gluten-free cakes, it’s best to remove them from the oven slightly earlier than you would with regular cakes. Check the cake at 25-30 minutes in order not to overdo it.

Finally, let your cake cool completely before cutting into it. It may be tempting to devour immediately upon removing from oven but cooling makes it easier to slice neatly without breaking apart.

With these tips in mind, you can create a delicious gluten-free chocolate and almond cake that is both healthy and satisfying!

Bottom Line

In conclusion, this gluten-free chocolate and almond cake recipe is a perfect balance of flavors that you won’t be able to resist. With bittersweet chocolate, almond flour, and coffee, this cake is both indulgent and wholesome. You also have multiple options to cater the recipe according to your preferences with different substitutions and variations.

Adding rum or serving it with fresh raspberries or chocolate ganache can take this cake to the next level- trust me on this one! Whether it’s a birthday celebration or just a special treat for yourself, this chocolate almond cake is perfect for any occasion.

Lastly, don’t worry if you’re new to baking, as these cakes are relatively simple to make with a few tips to help you achieve perfect results every time. Try baking it and surprise your guests or just indulge in it yourself. As a nutritionist and food blogger, I encourage you to try this recipe out soon and let us know how you liked it!

Chocolate and Almond Cake (Gluten Free)

Chocolate and Almond Cake (Gluten Free) Recipe

This recipe comes from a flyer from a health food store. I am placing it here for safe-keeping.
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Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine Gluten-free
Servings 1 9" cake
Calories 3098.8 kcal


  • 200 g bittersweet chocolate (organic preferred)
  • 150 g butter
  • 150 g icing sugar
  • 150 g almonds, ground
  • 6 egg yolks
  • 6 egg whites, whipped
  • 1 tablespoon coffee, hot & black
  • 1 tablespoon rum


  • Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler.
  • Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture.
  • Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites.
  • Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.

Add Your Own Notes


Serving: 788gCalories: 3098.8kcalCarbohydrates: 187.1gProtein: 75gFat: 235.7gSaturated Fat: 92.3gCholesterol: 1453.4mgSodium: 1810mgFiber: 20.1gSugar: 157.2g
Keyword < 60 Mins, Dessert, Free Of...
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