This rich Almond Flour Chocolate Cake is everything you love about chocolate cake, but gluten-free! With a crispy, sugary crust and a moist, chocolatey center, it’s delicious and super easy to make. Perfect for any time of year and sure to delight all the chocolate lovers in your life!
Table of Contents
Why you should try this recipe
- Gluten-free – this recipe is a flourless chocolate cake, using almond flour and cornstarch. Perfect to please all your guests (gluten intolerant or not)!
- Quick and easy to make! No need to spend hours in the kitchen using elaborate baking techniques and crazy baking skills. When it comes to baking (like in my Chocolate Loaf Cake with Chocolate Almond Glaze, Pistachio Raspberry Cake, or Chocolate Cherry Cake) I have one motto: simplicity!
- Texture: this chocolate cake is rich, crispy on the outside, and moist on the inside. What’s not to like about that?
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The ingredients you’ll need
- Almond flour – creates the moist texture of the cake, as well as a rich mouthfeel.
- Bittersweet dark baking chocolate (with 70% cacao content) – for a deep and intense chocolate flavor.
- Dutch process cocoa powder – enhances the earthy, chocolate-ness of the cake.
- Powdered sugar – helps create the crusty, crunchy outer layer.
- Free-range eggs (whites only) – at room temperature, beaten, to create a light and soft texture. The eggs act as one of the most important textural components of the Torta Caprese.
- Unsalted butter – for a delightful buttery touch.
- Baking powder – ensures that the cake is well-risen, despite the absence of flour.
- Cornstarch – binds the ingredients together and acts as a flour substitute.
- Pure vanilla extract – for the depth of flavor and subtle
- Fine sea salt – to help bring out the flavors of this cake.
How to make Almond Flour Chocolate Cake?
Start by lining an 8-inch springform pan:
- Generously grease the sides of the springform pan with room-temperature butter.
- Line the bottom of the springform pan with parchment paper (cut into an 8-inch round shape).
Note: Follow the same steps with an 8-inch (20 cm) round cake if you do not have a springform pan. Alternatively, you can also use a 7-inch (18 cm) square cake pan, in this case, line the pan with a 7-inch square parchment paper.
Make the cake batter:
- Preheat the oven to 355°F (180°C).
- Roughly chop the dark chocolate, and transfer it to a medium saucepan with the unsalted butter cut into cubes.
- Melt over very low heat (I recommend the lowest you can go on your stoves), until glossy. Set aside to cool down a little.
Note: I am not using a double boiler in this recipe because I find this technique too labor-intensive. Melting the baking chocolate and butter together at very low heat is, in my opinion, much more efficient and mess-free. A very low cooking temperature is therefore important to “mimic” the gentleness of the double boiler.
- Separate the egg yolks for the whites. Set the whites aside.
- Sift the powdered sugar into the egg yolks (sifting prevents lumps from forming).
- Using a hand mixer, whisk the egg yolks and powdered sugar until pale and light, about 2 minutes.
Note: this recipe requires some sifting with different ingredients. To do so, I recommend using a fine mesh strainer. It is worth the investment and can be used to filter and drain, as well as sift.
- Add the melted chocolate and vanilla extract to the sugar-egg yolk mixture and mix for one minute.
- Add the almond flour and salt, and sift the Dutch process cocoa powder, cornstarch, and baking powder (it helps prevent unpleasant lumps in the batter). Whisk with the hand mixer until well combined.
Note: the mixture will be quite compact and sand-like, this is normal!
- In a separate bowl, beat the egg whites on medium-high speed until firm.
- Using a spatula, gently fold the egg whites with the chocolate mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until combined and foamy.
Note: It is important that your eggs are at room temperature when beating them. It ensures good coagulation and guarantees a light and fluffy cake batter. If you forgot to take the eggs out of the fridge, place them in warm water for 10-15 minutes before using them.
Bake the cake:
- Transfer the batter to the springform pan, using a spatula to spread the batter evenly.
- Bake for 30 minutes or until cooked through (an inserted toothpick should come out with moist crumbs).
- Let the cake cool completely in the pan. This step helps the cake hold its shape while being removed from the pan.
- When completely cooled, remove the cake from the pan.
- Serve with an optional dusting of powdered sugar.
Nim Keys – Useful Tips
- Using eggs at room temperature helps them coagulate better when being beaten. It helps the batter to develop nicely when baking (this is the same technique used in my fluffy Lemon Bundt Cake).
- Melting the chocolate – this recipe does not use the double boiler technique (I find it too labor-intensive). Melting the chocolate with butter at a very low temperature is therefore important to “mimic” the gentleness of the double boiler.
- Sifting the Dutch process cocoa powder, cornstarch, and baking powder prevents lumps and helps you get a smooth batter. I recommend using a fine mesh strainer which is a very handy and versatile kitchen tool.
- Gently folding the beaten egg whites prevents their structure from breaking. Take your time to incorporate the beaten egg whites into the chocolate mixture and do not stir too vigorously.
- Cake pan: the proportions in this recipe are made for an 8-inch (20 cm) springform or round cake pan. Alternatively, you can use a 7-inch (18 cm) square cake pan.
Recipe FAQs
How long does this Almond Flour Chocolate Cake keep?
This chocolate cake can be kept for up to 3 days on the counter, covered with cling film.
Can I substitute almond with hazelnut flour?
Absolutely! Be aware that hazelnuts will bring a stronger flavor than almond flour.
Can I make this cake with a 9-inch pan?
It is possible to use a 9-inch pan, but be aware that the cake will be thinner.
Other Delicious Chocolate Recipes
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Almond Flour Chocolate Cake
PRINT SAVEThis rich Almond Flour Chocolate Cake is everything you love about chocolate cake, but gluten-free! With a crispy, sugary crust and a moist, chocolatey center, it's delicious and super easy to make. Perfect for any time of year and sure to delight all the chocolate lovers in your life!
INGREDIENTS
- 6 ounces (170 g) bittersweet dark baking chocolate (with 70% cacao content)
- ⅔ cup (150 g) unsalted butter 5.3 ounces, plus more at room temperature to grease the pan
- 4 free-range eggs
- 1 heaping cup (130 g) powdered sugar plus more to sift on top of the cake
- ½ teaspoon pure vanilla extract
- 1 ½ cups (150 g) almond flour
- ⅛ teaspoon fine sea salt
- 2 tablespoons (15 g) Dutch process cacao powder
- ¼ cup (25 g) cornstarch
- 1 tablespoon (10 g) baking powder or one packet
INSTRUCTIONS
Start by lining an 8-inch springform (or round) pan.
- Generously grease the sides of the springform pan with room-temperature butter.
- Line the bottom of the springform pan with parchment paper (cut into an 8-inch round shape).
Make the cake batter.
- Preheat the oven to 355°F (180°C).
- Roughly chop the dark chocolate. Transfer to a medium saucepan with the unsalted butter cut into cubes. Melt over very low heat (I recommend the lowest you can go on your stoves), until glossy. Set aside to cool down a little.
- Separate the egg yolks for the whites. Set the whites aside. Sift the powdered sugar into the egg yolks (sifting prevents lumps from forming). Using a hand mixer, whisk the egg yolks and powdered sugar until pale and light, about 2 minutes.
- Add the melted chocolate and vanilla extract to the sugar-egg yolk mixture and mix for one minute.
- Add the almond flour and salt, then sift the Dutch process cocoa powder, cornstarch, and baking powder. Whisk with the hand mixer until well combined. (Note: the mixture will be quite compact and sand-like, this is normal!)
- In a separate bowl, beat the egg whites on medium-high speed until firm.
- Using a spatula, gently fold the egg whites with the chocolate mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until well combined.
Bake the cake.
- Transfer the batter to the springform pan, using a spatula to spread the batter evenly.
- Bake for 30 minutes or until cooked through (an inserted toothpick should come out with moist crumbs).
- Let the cake cool completely in the pan. This step helps the cake hold its shape while being removed from the pan. When completely cooled, remove the cake from the pan.
- Serve with an optional dusting of powdered sugar.
NOTES
- Using eggs at room temperature helps them coagulate better when being beaten. It helps the batter to develop nicely when baking.
- Melting the chocolate – this recipe does not use the double boiler technique (I find it too labor-intensive). Melting the chocolate with butter at a very low temperature is therefore important to “mimic” the gentleness of the double boiler.
- Sifting the Dutch process cocoa powder, cornstarch, and baking powder prevents lumps and helps you get a smooth batter. I recommend using a fine mesh strainer which is a very handy and versatile kitchen tool.
- Gently folding the beaten egg whites prevent their structure from breaking. Take your time to incorporate the beaten egg whites into the chocolate mixture and do not stir too vigorously.
- Cake pan: the proportions in this recipe are made for an 8-inch (20 cm) springform or round cake pan. Alternatively, you can use a 7-inch (18 cm) square cake pan.
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
Let me know in the comments if you make this recipe
It looks wonderful but, why no nutritional information???
Hi Rose! I am working on it 🙂
how much coffee I reed the whole article saw nothing about this tip
Hi Michael, thank you so much for reading the whole post 🙂 This recipe does not contain any coffee, but my Chocolate Loaf Cake with Chocolate Almond Glaze includes instant espresso powder, you should check this one out!
Sooo good. Crusty exterior, soft interior. I would have never thought to add coffee. Thanks for the tip.
Thanks Lilian! Yes, the coffee makes all the difference 😉