This gluten free chocolate almond cake is my go-to, everyday cake. It comes together in under an hour using only one bowl and a handful of ingredients. Almond flour and dark chocolate give the cake richness and opulence, but since it doesn’t contain any oil, the cake is surprisingly demure. It’s not too sweet, and it’s incredibly versatile.
It's the kind of dessert you can whip up on a weekday as a special treat (think: mid-week birthdays! Valentine’s Day! School celebrations!), but it's just as fitting for a special occasion. (Don't miss the VIDEO below!!)
Chocolate almond cake ingredients
This is a flourless gluten-free, dairy-free and oil-free sponge cake, made with six simple ingredients: eggs, sugar, dark chocolate, almond flour, vanilla and salt.
How to make this recipe:
- In a stand mixer (or you can use electric hand beaters), whip together eggs and sugar until they're doubled in volume, about 2-3 minutes.
- Mix in salt and vanilla. With the machine running, drizzle in melted dark chocolate. Add the almond flour and mix on low to combine. Done!
- Transfer the batter to a 9-inch springform pan (or you can use a cake pan, see the Tips below) and bake until a toothpick inserted in the center comes out with few damp crumbs.
- Let the cake cool in the pan on a rack for 10 minutes, then remove it from the pan and cool completely.
How to serve this cake
You can serve this gluten free chocolate almond cake on its own with a dusting of powdered sugar, or you can dress it up with whipped cream and berries. You can also frost it with the chocolate whipped cream frosting in this gluten-free chocolate quinoa cake recipe—HEAVEN! The cake is just as fitting at a fancy dinner party as it is as an afternoon snack.
Tips for this recipe:
- There are no leaveners in this cake aside from the eggs, so it’s important to beat them thoroughly with the sugar, until they double in volume and turn light in color (a full 2 to 3 minutes). I use my stand mixer for this so that I don’t have to stand there with beaters, but you could use hand beaters instead. Once the batter is ready to go, get it into the pan and into the oven without dally, as you don’t want the air bubbles to all deflate.
- I couldn’t live without my kitchen scale, as it makes baking a hundred times easier (no messing with measuring cups!). It also makes baking much more precise and foolproof, as the weights of different flours can vary drastically according to how they’re measured - especially almond flour! If you don’t have a scale (get one! j/k, kind of), then you’ll want to lightly pack the almond flour in the measuring cup for this recipe.
- Almond flour tends to clump up, so it’s important to whisk it before adding it to the batter to break up any lumps. I actually like to get in there with my fingers to break up the lumps.
- This cake gets baked in a 9-inch springform pan, but if you don't have one you can use a regular cake pan. Be sure to transfer the batter to the pan and pop it in the oven without procrastinating (the only leavening in the cake comes from the beaten eggs).
- The cake will sink slightly after it comes out of the oven, and that’s okay! That sinkage is going to give the cake a richer texture.
- You can either store the cake at room temperature or in the refrigerator. If refrigerated it will have a slightly denser and richer texture. It gets even better with age, so I often make it the day before serving.
- While I usually eat this cake simply with powdered sugar or whipped cream, go ahead and turn it into a frosted cake if you prefer!! It’s outrageously delicious with the chocolate whipped cream frosting from this chocolate quinoa cake recipe.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other easy gluten-free cakes you might like:
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Cherry Almond Ricotta Cake
- Blueberry Yogurt Cake
- Individual Flourless Chocolate Cakes
- See all my Gluten Free Cakes!
Watch the video!
The EASIEST Gluten Free Chocolate Cake!
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Get the recipe!
Everyday (Easy!) Gluten-Free Chocolate Almond Cake
This gluten free chocolate almond cake is my go-to, everyday cake. It comes together in under an hour and is the kind of thing I can whip up on a weekday as a special treat (think: Mid-week birthdays! Valentine’s Day! School celebrations!). It’s rich and chocolatey, and yet simultaneously light. Almond flour and dark chocolate give the cake its opulence, but since it doesn’t contain any oil, the cake is surprisingly demure. Be sure to whip the eggs for a full 2 to 3 minutes, until they’re doubled in volume and lightened in color (the whipped eggs are the only leavening agent in the cake). Also, for the best flavor, use a good quality chocolate with a 70% cocoa content. I like to bake the cake in a springform pan so that I can remove it before serving, but you could use a greased 9-inch cake pan instead. The cake can be served on its own with powdered sugar as a casual treat or snack, or you can dress it up with whipped cream and berries for an elegant dessert. I often make it the day before, as it gets even better with age.
Servings: 8 people
Ingredients
- Butter, coconut oil or cooking spray for pan
- 4.5 ounces dark chocolate, preferably 70% cacao content, coarsely chopped
- 4 large eggs
- ⅔ cup (143 g) natural cane sugar
- ⅛ teaspoon fine grain sea salt
- 1 teaspoon vanilla extract
- ¾ cup (90 g) lightly packed almond flour, whisked to remove any lumps
- Powdered sugar, for dusting
- Whipped cream, for serving (optional)
- Berries, for serving (optional)
Instructions
- Preheat the oven to 350˚F. Grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
- Place the chocolate in a heatproof bowl, and microwave it in 30 second intervals, stirring between each, until melted (alternatively, melt the chocolate on the stovetop in a bowl set over a pot of simmering water or in a double boiler). Let cool for five minutes.
- In a stand mixer with the paddle attachment, combine the eggs and sugar. Beat on high until light in color and doubled in volume, about 2 to 3 minutes. Mix in the salt and vanilla. With the machine running on medium, slowly pour in the chocolate. Stop and scrape down the sides, then add the almond flour. Mix on low until just combined. Transfer the batter to the prepared pan. Bake for 20-22 minutes, or until the top looks dry and a toothpick inserted comes out with few damp crumbs (the toothpick shouldn’t come out clean).
- Set the pan on a cooling rack and let cool 10 minutes—the cake will sink slightly and the top might crack as it cools. Run a sharp knife around the sides and remove the outer ring. Let the cake cool completely.
- Before serving, dust the cake with powdered sugar. If you’d like to dress the cake up, serve it with whipped cream and berries.
Notes
Do Ahead: The cake can be made a day in advance (in fact, it gets even better with age!). Once cooled (before adding the powdered sugar), cover it tightly and store it at room temperature. Dust with the sugar before serving.
Tips:
- There are no leaveners in this cake aside from the eggs, so it’s important to beat them thoroughly with the sugar, until they double in volume and turn light in color (a full 2 to 3 minutes). I use my stand mixer for this so that I don’t have to stand there with beaters, but you could use hand beaters instead. Once the batter is ready to go, get it into the pan and into the oven without dally, as you don’t want the air bubbles to all deflate.
- I couldn’t live without my kitchen scale, as it makes baking a hundred times easier (no messing with measuring cups!). It also makes baking much more precise and foolproof, as the weights of different flours can vary drastically according to how they’re measured - especially almond flour! If you don’t have a scale (get one! j/k, kind of), then you’ll want to lightly pack the almond flour in the measuring cup for this recipe.
- Almond flour tends to clump up, so it’s important to whisk it before adding it to the batter to break up any lumps. I actually like to get in there with my fingers to break up the lumps.
- This cake gets baked in a 9-inch springform pan, but if you don't have one you can use a regular cake pan. Be sure to transfer the batter to the pan and pop it in the oven without procrastinating (the only leavening in the cake comes from the beaten eggs).
- The cake will sink slightly after it comes out of the oven, and that’s okay! That sinkage is going to give the cake a richer texture.
- You can either store the cake at room temperature or in the refrigerator. If refrigerated it will have a slightly denser and richer texture. It gets even better with age, so I often make it the day before serving.
- While I usually eat this cake simply with powdered sugar or whipped cream, go ahead and turn it into a frosted cake if you prefer!! It’s outrageously delicious with the chocolate whipped cream frosting from this chocolate quinoa cake recipe.
Jill says
When is the best time to add the butter? I don't yet fully understand the chemistry of baking so thought I'd ask your advice.
Nicki Sizemore says
Hi Jill, there's no butter in this cake! As far as baking in general, it really depends on the recipe (and whether you're using room temperature butter, cold butter or melted butter). Happy baking!
Jill says
My bad! When I scanned the recipe I saw butter but for greasing the pan! Der!
Alan says
Could you use ground almonds or would it have to be flour? Thank you.
Nicki Sizemore says
Hi Alan! Yes, you could use very finely ground almonds in place of the almond flour. You can grind the almonds in a Vitamix or food processor. I hope you enjoy the cake!
Michele says
This recipe sounds awesome for my husband being gluten and lactose intolerant. I cannot wait to make it for him( chocolate cake is his FAVORITE!!!). However, I would love to be able to eat it also. My doctor put me on 30 net gram carb per day restriction. Do you think using the swerve granulated sugar and Lilly’s dark chocolate chips made with stevia would work in this recipe?
Nicki Sizemore says
Hi Michelle, chocolate cake is my husband's favorite as well!! While I haven't tested this cake with Lily's dark chocolate chips, I do think it would work! (We love Lily's chocolate chips.) Please keep me posted!
AMINA says
I made it, and it was so delicious,
Thank you (from France ^-^)
Nicki Sizemore says
Bonjour!! I'm so happy to hear that you liked the cake! 🙂
Shannon says
We have an egg allergy in the house...should I bother trying this with an egg substitute or with no other leaveners would it be a lost cause? Thanks
Nicki Sizemore says
Great question. Unfortunately the eggs are essential for texture in this recipe, as you guessed. I would suggest trying this chocolate quinoa cake instead, using egg substitutes! https://fromscratchfast.com/chocolate-quinoa-cake/
Kelley says
I cannot have sugar so could I use pure maple syrup as a substitute?
Nicki Sizemore says
Hi Kelley, great question! The sugar is actually important to the structure of this cake, so I don't think maple syrup will work here. However, I'd love to direct you to my black bean brownies or almond coconut cake, which are both naturally sweetened (I'm actually in the process of re-shooting the almond coconut cake, so stay tuned 🙂 ). Happy baking!
https://fromscratchfast.com/black-bean-brownies/
https://fromscratchfast.com/almond-coconut-cake/
Aunt Linda says
I am soooo delighted to say that I made the Chocolate Almond Cake and it was superior especially topped with whipped cream! ! ! Teddy & I savored every bite. I had intended to share at least a taste or two with friends....however, it just never felt right so we ended some lovely nights with this wonderful treat and a cup of vanilla sleepy tea. Zzzzzzz..... Thank you ! ! ! and LOVE YOU ! ! !
Christi Sizemore Behrend says
This sounds fabulous and easy to make. However in my defense I think it was my parents' lack of attention that led my 4 year old self to feed James cake. At least he enjoyed it. 😉