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Gluten-Free Chocolate Almond Cake

Cook Time:
55 Minutes
Serves Up To:
24 Servings

Nutrition Information

Total Fat72g
Total Carbohydrates41g
Dietary Fiber11g


Chocolate Mixture:

  • 12 ounces high quality bittersweet chocolate
  • 1 stick unsalted butter
  • 2 teaspoons vanilla extract


  • 6 large eggs, separated
  • 1 + ¼ cup sugar, divided
  • Powdered sugar for sprinkling


    Chocolate Mixture:

    1. Preheat oven to 325°F.

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

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


    1. 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.

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

    3. 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.

    4. 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.

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

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

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour