This recipe for Chocolate Almond Cake is fabulous and gluten free, as long as your cocoa does not contain malt! My niece Kyra can not tolerate gluten and I personally can not wait for her to give this recipe a try! She will love it and so will you. This cake is absolutely delicious and perfect for every occasion! This Chocolate Almond Cake will satisfy every time!
We were preparing for a family cookout. I was asked to bring a dessert. One of my nieces has a gluten allergy. So many of my cake recipes have gluten. I knew that I had to find something delicious to share with my family.
I know that so many families have allergies they deal with too. We have tried different recipes and hadn’t found one that didn’t taste “not quite right”. I wanted to find a dessert that you weren’t missing any of the flavor!
After doing some research, I found that cocoa powder with no malt, is gluten free. This recipe contains no flour. It does contain a lot of eggs and egg yolks, so make sure you stock up!
A lot of the flavor comes from the ground almonds. They give the cake a little something extra.
The very best part of the cake has to be the white chocolate drizzle. How could that be a bad thing??
The original recipe calls for a drizzle. It is delicious, but most things with heavy cream are pretty tasty! My son asked for more of the white chocolate. I adapted a version to satisfy him. If you want to cover the entire cake you can use corn syrup. That makes it thicker. It’s delicious both ways!
This cake was a hit at the cookout, and I hope your family loves it too!
Chocolate Almond Cake
- 2 1/2 ounces semi-sweet chocolate
- 5 tablespoons butter, unsalted
- 3/4 cup almonds, ground
- 2 large eggs
- 6 egg yolks
- 3/4 cup sugar - plus 1 tablespoon, divided
- 1/3 cup cocoa powder - should not contain malt to be gluten free
- 4 egg whites
- 1 pinch salt -
- 1 teaspoon vanilla -
- cooking spray or butter, for greasing
White Chocolate Drizzle
- 1/3 cup white chocolate
- 2 teaspoons heavy cream (35%) or corn syrup using corn syrup will make the drizzle thicker
- 1 tablespoons butter -
- 1/4 teaspoon vanilla extract -
Preheat your oven to 350 degrees. Prepare and 8 inch cake pan with cooking spray or butter and flour if desired. Set aside.
Melt chocolate in the top of a double boiler set over simmering water or a heavy bottomed saucepan, over low heat.
Add butter and stir.
When the butter is melted, add ground almonds. Stir to combine. Remove from heat and set aside.
In a large mixing bowl combine the eggs, yolks, 3/4 cup of sugar and cocoa powder. Whisk until totally incorporated.
Using a spatula scrape chocolate mixture into egg mixture and stir until blended. Set aside.
Using an electric mixer beat egg whites and salt until stiff peaks form, between 3 and 5 minutes.
Add remaining 1 tablespoon sugar and vanilla and beat to combine.
Gently fold the egg whites into the chocolate almond mixture.
Pour and scrape the batter into your prepared pan. Bake for between 25 and 29 minutes or a toothpick inserted into the center comes out clean
Remove from oven and allow the cake to cool in the pan for at least 5 minutes, if not 10, before placing the cake on a rack to cool completely.
White Chocolate Drizzle
Using a double boiler or a heavy bottomed saucepan over low heat, add butter and allow it time to melt.
Next, add chocolate, cream or syrup and vanilla. Stir until melted and totally incorporated.
Then, take a teaspoon and dip it in your drizzle and as the chocolate drips from the spoon make a pattern on top of your cake.
The other option you have is double up all of the ingredients in the drizzle recipe and pour your chocolate drizzle on top of your cake. Spreading the drizzle all around with a spatula, allowing it to drip over the sides of the cake.
Use syrup, instead of cream, if you want to cover the entire cake in drizzle. Serve and enjoy!