Chocolate Almond Cake (Gluten-Free)

This gluten-free chocolate almond cake has just the perfect amount of chocolate flavour, balanced with the sweetness. Serves 10-12.
Servings 12
Calories 314 kcal
Autor Elle


  • 200 g butter melted and slightly cooled
  • 180 g almond meal blanched
  • 40 g coconut flour
  • pinch of sea salt
  • 130 g soft brown sugar I recommend mascobado from GEPA
  • 1/8 teaspoon pure vanilla powder
  • 3 tablespoons raw cacao powder fat-reduced/starkentölt
  • 4 large eggs lightly beaten
  • handful of almond flakes
  • icing sugar to decorate (optional)


  1. In a small saucepan, melt the butter over low-heat and then set aside to cool down.
  2. Pre-heat oven to 355°F / 180°C. Grease and line the bottom of a springform cake tin (Ø 24cm) with baking paper.

  3. In a medium mixing bowl, add the almond meal, coconut flour, salt, sugar, vanilla and cacao. Whisk to combine.
  4. Add cooled butter and eggs to the dry mixture. Using a wooden or metal spoon, mix the cake batter until smooth and thoroughly mixed.
  5. Pour batter into the prepared cake tin. Smooth with a spatula and scatter with almond flakes.
  6. Bake in on the middle rack of the preheated oven for 40-45 minutes, until lightly browned and cooked through the middle (center springs to touch).
  7. Remove from oven and cool for 15-20 minutes before slicing. Serve warm or at room temperature.
  8. The cake will keep in a cool corner of your kitchen for 3-4 days or covered and refrigerated for a week or longer.