Luscious, light as air, gluten-free Chocolate Almond Cake that’s FULL of intense chocolate flavor!
Spectacular enough for a special occasion. Simple enough to make with the kids. An elegant, one bowl, flourless chocolate cake that will leave you scraping the plate clean!
Why Chocolate Almond Cake?
A sophisticated chocolate cake with minimal ingredients that’s easy to put together? Yes, please!
Chocolate Almond Cake was inspired by Torta Caprese, a flourless Italian cake from Capri. A thin, crisp surface. A fudgey, gooey middle. Intensely flavored with espresso and bittersweet chocolate — but made light and airy with the fluffiest cinnamon-speckled whipped cream!
Yes, this is my kind of dessert! A simple and elegant end to any meal.
- 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.
- Melt chocolate chips and butter.
- 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 are 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!
Watch how to make it:
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 overbake. 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!
Other Gluten-Free Desserts you may enjoy:
- Black Sesame Mochi Cake
- Coconut Mochi Cake
- Coffee Jello
- Mochi Donuts with Condensed Milk Glaze
- Vegan Dark Chocolate Mousse with Cashew Cream
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!
Chocolate Almond Cake with Cinnamon Whipped Cream
- 9 inch springform pan
- Hand Mixer
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
- 1 pint raspberries
- 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.)
- 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.
- 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.
- 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.
- 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!
- 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!
- 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.