Flourless Chocolate Almond Cake: the easy recipe for a decadent gluten-free dessert

Who says you need flour to make a rich, moist, elegant cake? Flourless chocolate almond cake is a meltingly moist, easy-to-make gluten-free cake with a luxurious chocolate taste.

This recipe is a favorite because you don't need any special equipment to make it. You don't need flour as you can use ground almonds instead. It's a gorgeous chocolate ganache and a little crunchy thanks to toasted almonds.

This is a wonderful dessert that you can serve on birthdays and other special occasions that is guaranteed to impress.

What is Flourless Chocolate Almond Cake?

Flourless chocolate almond cake is a gluten-free fudgy, rich dessert. It's denser than a cake made with flour, giving it a more decadent texture.

What to Serve with Flourless Chocolate Almond Cake

This decadent gluten-free cake is amazing with a helping of whipped cream or a scoop of ice cream.

You could also drizzle a little salted caramel or chocolate syrup over the cake.

Expert Tips for Making Flourless Chocolate Cake

Use room temperature ingredients when you're baking.

You can add a dash of instant coffee to boost the chocolate flavor. Don't worry – you won't taste the coffee at all.

How to store Flourless Chocolate Almond Cake

You can store flourless chocolate almond cake for 2 days at room temperature. You can keep it in the refrigerator for 4 days or in the freezer for up to 6 months, closed in an airtight container.

How to Make Flourless Chocolate Cake

Preheat your oven to 350°F. Lightly grease a springform pan with cooking spray.

Melt the chocolate and butter over medium-low heat, making sure to stir occasionally. Add the vanilla, mix until smooth, then remove from heat to cool completely.

Beat eggs and sugar with a handheld mixer until light and airy.

Slowly add the chocolate, beating until the chocolate is fully incorporated into the butter-sugar mixture. Add the ground almonds.

Pour the cake batter into the springform pan.

Then bake for 45 minutes.

Remove from the oven and run a knife around the edge of the cake. Leave it to cool to room temperature.

While the cake is cooling, heat whipping cream and corn syrup over medium heat. Once it begins to just simmer, reduce the heat, and pour in the chocolate. Stir until the ganache is smooth, then remove from the heat to cool. Pour the ganache over the cake.

Top with toasted almond slices, then place in the fridge for at least 1 hour before serving.

Notes

Use an 8 or 9-inch springform pan for this recipe.