Gluten-Free Chocolate Almond Cake

Prep Time



Cook Time





Serves Up To




  • 12 ounces high quality bittersweet chocolate

  • 1 stick unsalted butter

  • 2 teaspoons vanilla extract

  • 6 large eggs, separated

  • 1 + ¼ cup sugar, divided

  • 1½ cups Blue Diamond Almond Flour

  • Powdered sugar for sprinkling


  1. 1

    Preheat oven to 325°F.

  2. 2

    Butter a 9-inch springform pan and line the bottom with parchment paper.

  3. 3

    Melt the chocolate and butter together in the microwave. Mix in vanilla and set aside.

  4. 4

    Beat the egg yolks with an electric mixer until light yellow, approximately 5 minutes. Gradually beat in 1 cup of the sugar, a little at a time.

  5. 5

    Combine chocolate and egg yolk mixtures, stirring well to mix. Add almond flour and stir to incorporate.

  6. 6

    In a clean bowl, beat the egg whites with the remaining ¼ cup sugar until firm peaks form. Fold the egg whites into chocolate mixture in two additions.

  7. 7

    Pour the batter into the prepared springform pan and smooth the top. Bake for 55 minutes or until a wooden skewer inserted in the center comes out clean.

  8. 8

    Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.

  9. 9

    When the cake has cooled, remove parchment. Sift powdered sugar over the crackly top just before serving.

Made with these products:

Almond Flour Photo

Almond Flour

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