This favorite gluten-free chocolate almond cake has a crispy, flaky top and an insanely fudgy center. This is the cake that everyone will demand you make again and again.
With just 8 ingredients, this cake is naturally gluten-free using almond flour as the binding ingredient. Dairy-free butter substitutes can be used to make the cake dairy-free as well.
Since it’s served chilled or at room temperature, it’s the perfect make-ahead dessert for a special occasion (or just a day when you need some chocolate.)
Baking with Almond Flour
Almond flour and almond meal are almost the same thing – ground almonds. Almond flour uses blanched almonds with the skins removed and almond meal typically has a more coarse texture with the darker pieces of skin included. Since this cake is dense and fudgy, using almond flour versus almond meal doesn’t make a huge difference in this cake.
Almond flour is a gluten-free flour substitute that has become popular in the past few years as a substitute for those avoiding gluten. Intolerance due to auto-immune diseases like Celiac, allergies, and health concerns is on the rise, and accessible ingredients like almond flour make those dietary changes easier.
Because of its popularity, almond flour can be found in most grocery stores and online. It’s also easy to make your own almond flour at home by placing whole almonds in a food processor until entirely ground.
Chocolate Almond Cake
- 7 oz bittersweet chocolate chips I used Ghiradelli
- 7 tablespoons unsalted butter chopped
- 4 large eggs separated
- 1½ tablespoons coffee liqueur optional
- 1 cup granulated sugar
- 1 cup almond flour or almond meal
- 1 tablespoon cocoa powder plus additional for dusting
- ½ teaspoon kosher salt
- Preheat oven to 350F. Grease the bottom and sides of an 8 or 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil.
- Place chocolate and butter in a medium heat-proof bowl set bowl over a small pot of simmering water, making sure the water doesn’t touch the bowl and stir occasionally until melted. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites and remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
- In a large bowl, place egg yolks and ½ cup sugar and whisk until pale and thick. Stir in chocolate, liqueur, almond flour, cocoa powder, and salt.
- Using a spatula, fold one-third of the egg white mixture into the chocolate mixture until mixed. Fold in the remaining mixture in 2 additions until combined.
- Pour batter into the prepared cake pan and bake for 40-45 minutes, until the top of the cake is set but a toothpick inserted into the middle comes out with chocolate. Run a knife around the edges and allow to cool on a wire rack for at least 20 minutes, then refrigerate for at least 2 hours until completely set.
- Sift additional cocoa powder over the cake before serving. Serve chilled or at room temperature, preferably with fresh whipped cream.