Almond Chocolate Cake No Flour
Indulge in the decadence of a rich and velvety Almond Chocolate Cake with no flour—perfect for gluten-free dessert lovers and chocoholics alike! Made with dark chocolate, almond flour, and a hint of vanilla, this flourless cake delivers an intensely fudgy texture with a nutty undertone that sets it apart from traditional chocolate cakes. With just 20 minutes of prep time and a short bake, it's a quick, effortless treat that's still impressively elegant. Finished with a dusting of cocoa powder, this cake pairs beautifully with whipped cream or fresh berries to create a striking dessert that's as stunning as it is satisfying. Whether you're hosting a dinner party or looking for a gluten-free crowd-pleaser, this almond chocolate cake is guaranteed to impress with its bold flavors and simplicity.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (at least 70% cocoa)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 pieces Large eggs
- 200 grams Almond flour
- 1 tablespoon Cocoa powder (unsweetened, for dusting)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
Break the dark chocolate into pieces and melt it with the butter in a heatproof bowl over a pan of simmering water (double boiler method). Stir until smooth, then remove from heat and let cool slightly.
In a separate medium-sized mixing bowl, whisk together the granulated sugar, vanilla extract, and eggs until light and fluffy, about 2-3 minutes.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Gently fold in the almond flour and salt with a spatula until the batter is smooth and well incorporated.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake the cake in the preheated oven for 28-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Let the cake cool completely in the pan on a wire rack before removing it from the pan.
Dust the top of the cake with cocoa powder before serving. Optionally, serve with whipped cream or fresh berries for an extra touch.
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.5 g | 429% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 292.5 g | 106% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 205.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 725 mg | 56% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
