Indulge in the rich, fudgy goodness of this flourless chocolate almond cake that proves dessert can be both luxurious and allergy-friendly. This elegant cake brings together the nutty depth of almond flour with intense dark chocolate flavors, creating a sophisticated dessert perfect for special occasions or whenever you crave something extraordinarily delicious.
Ingredients
For a standard 8-inch cake (serves 8-10)
Dry Ingredients
- 180g (1½ cups) almond flour/ground almonds
- 48g (½ cup) unsweetened cocoa powder
- 5g (1 teaspoon) baking soda
- 2g (¼ teaspoon) fine sea salt
Wet Ingredients
- 60ml (¼ cup) coconut oil, melted
- 180ml (¾ cup) pure maple syrup
- 3 large eggs, room temperature (or 3 flax eggs for vegan version*)
- 5ml (1 teaspoon) pure vanilla extract
*For flax eggs: Mix 3 tablespoons ground flaxseed with 9 tablespoons water, let sit for 15 minutes
Instructions
- Preparation (15 minutes)
- Preheat your oven to 175°C (350°F)
- Line an 8-inch round cake pan with parchment paper and grease the sides with coconut oil
- Ensure all ingredients are at room temperature
- Mix Wet Ingredients (5 minutes)
- In a large bowl, whisk together melted coconut oil and maple syrup until well combined
- Add eggs one at a time, whisking thoroughly after each addition
- Stir in vanilla extract until fully incorporated
- Combine Dry Ingredients (3 minutes)
- In a separate bowl, sift together almond flour, cocoa powder, baking soda, and salt
- Whisk to ensure even distribution of ingredients
- Create the Batter (5 minutes)
- Gradually fold the dry ingredients into the wet mixture
- Use a spatula to fold gently until just combined
- Avoid overmixing to maintain a light texture
- Bake (25-30 minutes)
- Pour batter into the prepared cake pan
- Smooth the top with a spatula
- Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs
- Cool and Serve
- Let cool in the pan for 10 minutes
- Transfer to a wire rack to cool completely
- Garnish as desired before serving
Nutritional Information (per slice, based on 10 servings)
- Calories: 245
- Fat: 18g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 7g
- Sugar: 14g
Total Time
- Prep Time: 25 minutes
- Bake Time: 25-30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Pro Tips and Tricks
- Temperature Matters
- Room temperature eggs create a smoother, more uniform batter
- Warm coconut oil helps prevent clumping when mixing
- Perfect Texture
- Don’t overbake – the cake should be slightly fudgy in the center
- Let the cake cool completely for clean slices
- Testing Doneness
- A toothpick should come out with a few moist crumbs
- The cake’s surface should spring back when lightly pressed
- Serving Suggestions
- Dust with cocoa powder before serving
- Pair with fresh berries or coconut whipped cream
- Serve slightly warm for a more intense chocolate experience
Variations and Substitutions
- Nut-Free Version
- Replace almond flour with sunflower seed flour in equal amounts
- Add 1 teaspoon lemon juice to prevent color changes
- Sweetener Options
- Replace maple syrup with honey (not vegan)
- Use date syrup for a different flavor profile
- Oil Alternatives
- Substitute melted vegan butter for coconut oil
- Use avocado oil for a neutral taste
- Flavor Enhancements
- Add 1 teaspoon espresso powder for deeper chocolate flavor
- Include orange zest for chocolate-orange variation
- Mix in ½ cup chopped dark chocolate for extra richness
Common FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made up to 3 days in advance when stored properly in an airtight container at room temperature.
Q: Why did my cake sink in the middle?
A: This usually happens from opening the oven door too soon. Wait until at least 20 minutes into baking before checking.
Q: Can I freeze this cake?
A: Yes, wrap it well in plastic wrap and aluminum foil. It freezes beautifully for up to 3 months.
Q: Is this cake really gluten-free?
A: Yes, using certified gluten-free ingredients ensures this cake is completely gluten-free and safe for celiac disease.
Storage and Make-Ahead Tips
Room Temperature Storage
- Store in an airtight container for up to 3 days
- Keep away from direct sunlight and heat
- Layer parchment paper between slices if stacking
Freezer Storage
- Wrap individual slices or whole cake tightly
- Store in freezer-safe container
- Thaw overnight in refrigerator
- Bring to room temperature before serving
Make-Ahead Options
- Prepare batter up to 24 hours in advance, store in refrigerator
- Allow batter to come to room temperature before baking
- Pre-measure dry ingredients and store in airtight container for up to 1 month
This flourless chocolate almond cake offers the perfect balance of rich chocolate flavor and nutty complexity, all while remaining gluten-free and dairy-free. Whether you’re serving it at a special celebration or enjoying it as an everyday treat, this cake promises to delight both traditional cake lovers and those with dietary restrictions alike.
