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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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a separate medium-sized mixing bowl, whisk together the granulated sugar, vanilla extract, and eggs until light and fluffy, about 2-3 minutes.
Step 4
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.
Step 5
Gently fold in the almond flour and salt with a spatula until the batter is smooth and well incorporated.
Step 6
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Step 7
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).
Step 8
Let the cake cool completely in the pan on a wire rack before removing it from the pan.
Step 9
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
| Serving size | 911.1 grams (911.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4308 |
| Total Fat 334.50g | 429% |
| Saturated Fat 137.60g | 688% |
| Cholesterol 1076mg | 359% |
| Sodium 932mg | 41% |
| Total Carbohydrate 292.50g | 106% |
| Dietary Fiber 45.20g | 161% |
| Total Sugars 205.80g | |
| Protein 84.60g | 169% |
| Vitamin D 160IU | 800% |
| Calcium 725mg | 56% |
| Iron 35mg | 197% |
| Potassium 1801mg | 38% |
Source of Calories