Chocolate Almond Cake

A gluten free Chocolate Almond Cake that’s FULL of intense chocolate flavor!

There’s this Asian bakery nearby that makes the most gorgeously fluffy, not-too-sweet, nut-based meringue cakes. So even though I didn’t set out to make a gluten free cake, that’s what happened. I’m not sorry!

Inspired by Torta Caprese, a flourless Italian cake from Capri, Chocolate Almond Cake has a thin, crisp surface with a fudgey, gooey middle. Intensely flavored with espresso + bittersweet chocolate — but made light and airy with cinnamon-speckled whipped cream!

Amazingly, Chocolate Almond Cake is a recipe that requires minimal ingredients and is so easy to put together. A light and airy chocolate meringue cake that anyone can make at home!

Spectacular enough for a special occasion. Simple enough to make with the kids.

This crackly flourless chocolate cake will leave you scraping the plate clean!

You MUST make this gluten free Chocolate Almond Cake made!

What makes Chocolate Almond Cake gluten free?

Gluten free almond flour is used in place of regular flour. The ground almonds add great texture and flavor to the cake.

To combat the heaviness of almond flour, stiffly beaten egg whites are gently folded in. This step keeps the cake light and airy, with a meringue-like texture.

Note: Chocolate Almond Cake will dramatically rise in the oven. Then collapse when cooled, leaving behind cracks and crags. That is a normal part of the baking process so don’t be alarmed!

Ingredients:

  • Chocolate Chips + Butter. Keeps things fudgy and pudding-like in the center.
  • Espresso powder. Provides the right amount of bitter assertiveness. Full disclosure: I like bitter. So does chocolate. A hint of bitterness keeps things interesting and complex.
  • Almond Flour. Adds savory heft and depth and makes this cake gluten-free.
  • Eggs. Separating the eggs is the secret to a light and airy cake that’s still beautifully gooey in the center. The yolks add richness. The stiffly beaten eggs add a meringue-like texture!
  • Cinnamon Whipped Cream. Just a dollop creates contrasting textures and flavors. So good!
  • Berries. Adds freshness and balance to this dark and intense dessert.

Cooking + Serving Tips:

Although Chocolate Almond Cake seems fancy, it’s actually a simple and straightforward recipe. They key to a rich cake that stays moist with a light and airy crumb is all in the technique!

  • Use a springform pan. And line the bottom with parchment paper! Makes the cake easy to remove and serve.
  • Adjust coffee flavor to your liking. If you prefer a less bitter flavor, adjust the amount of instant espresso powder.
  • Beat egg whites well. The egg whites need to be beaten into stiff peaks that do not bend at all!
  • Fold gently with a spatula. Keep the gorgeous texture of the cake by folding gently – do not mix too vigorously and lose those airy bubbles and volume.
  • Be careful not to over bake. The cake should jiggle slightly in the center when done. When cooled to room temperature, the middle will be somewhat gooey and fudgey.
  • Serve with Cinnamon Whipped Cream + Berries! The intensity of this cake begs to be accompanied by soft swirls of lightly sweetened whipped cream. Plus, the spicy-sweet cinnamon keeps things lively and peppy. So good together!

Watch How to make Chocolate Almond Cake:

Other Gluten-Free Desserts you may enjoy:

How to Make Chocolate Almond Cake:

Melt chocolate chips and butter. (In microwave or over a water bath, your choice.)

Whisk in egg yolks, vanilla, and instant espresso powder.

Switch to a spatula and mix in almond flour, baking powder, and salt.

In a separate bowl, beat egg whites and sugar until stiff peaks form.

Gently fold egg whites into the batter until no streaks remain. It’s ok if there’s a few lumps here and there.

Smooth into a 9 inch springform pan. Bake until puffed around the edges and the center is jiggly. Enjoy!

two hands on plate of chocolate almond cake with whipped cream and raspberries

Chocolate Almond Cake

The Subversive Table | Lis Lam
A gluten free cake with a rich, fudgey center and light, airy crumb!
Prep Time 15 mins
Cook Time 25 mins
Cooling Time 10 mins
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 9 inch springform pan
  • Hand Mixer

Ingredients
  

Chocolate Almond Espresso Cake:

  • 2 cups semi-sweet or bittersweet chocolate chips
  • 1/2 cup butter (unsalted)
  • 4 large eggs (separated)
  • 1 Tbsp vanilla extract
  • 1 Tbsp instant espresso powder (instant coffee powder also works; adjust to 1 tsp if you'd like less coffee flavor)
  • 1 1/2 cups almond flour (fine ground)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar (add to egg whites)

Cinnamon Whipped Cream:

  • 1 cup whipping cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp ground cinnamon

For serving:

  • 1 pint raspberries

Instructions
 

  • Preheat oven to 350F/175C. Grease a 9 inch springform pan and line the bottom with parchment paper.
  • Melt butter and chocolate chips. Melt butter and chocolate chips in a microwave proof bowl in 30 second bursts. Scrape into a large mixing bowl and whisk until smooth. (Alternately, you can combine both butter and chocolate chips over a simmering water bath and whisk until smooth.)
    chocolate cake batter with whisk
  • Add additional ingredients. Add egg yolks, vanilla, and espresso powder. Whisk well. Switch to a spatula and add almond flour, salt, and baking powder. Mix until somewhat smooth (the batter will look rough) and no streaks remain.
    melted chocolate chips with egg yolks
  • Beat egg whites and sugar. In a separate bowl, use a hand mixer (on the highest setting) to beat the egg whites until frothy. Add half of the sugar and continue beating. Add the rest of the sugar, bit by bit, until stiff peaks form, about 6-8 minutes.
    egg whites beaten to firm peaks
  • Add egg whites to chocolate batter. Using a stiff spatula, add egg whites to the chocolate batter. Fold in egg whites gently, so as not to lose any air bubbles. Keep folding until no streaks remain. It's okay if there are a few lumps here and there.
    stiffly beaten egg whites added to chocolate batter in bowl
  • Transfer batter to the cake pan and smooth the top. Bake until the edges are puffed but the center is jiggly when you gently shake the pan, about 24-28 minutes. Do not overbake!
    batter for chocolate espresso almond cake in cake pan
  • Remove cake from the oven. Let cool for 10 minutes. Slide a knife all around the edge of the cake and release from the springform pan. Serve immediately or at room temperature with a dollop of the Cinnamon Whipped Cream and a sprinkle of raspberries. Enjoy!
    Chocolate Espresso Almond Cake on grey plate

To serve:

  • Combine heavy cream, powdered sugar, and cinnamon in small bowl. Use a hand mixer (on the highest setting) to whip the cream until soft peaks form.

Notes

*1  If you do not own a springform pan, a regular 9-inch cake pan also works.  Make sure to grease well and line the bottom with parchment paper.  
Keyword Almond, Cake, Chocolate
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3 Comments

  1. Is it baking powder or soda? Recipe states both… 1 in ingredients the other in method

  2. veganundklücklich

    Ein Schokoladen – Traum, Genus Pur!
    Viele Grüße,
    Jesse-Gabriel

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