There’s a kind of cake that doesn’t try too hard. It doesn’t sit under a mirror glaze or hide behind too much sugar. It’s dark, grounded, a little bold – and absolutely unforgettable when done right. That’s exactly what a chocolate almond cake should be.

This one hits the sweet spot – not cloying, not dry, and with just the right amount of richness to make you stop mid-bite. And here’s the twist: it’s totally gluten free. But not in a “you won’t even notice” way. It stands on its own. Ground almonds replace flour without hesitation, adding a dense, almost brownie-like texture you didn’t know you needed.

It’s become my go-to. Not just because it’s the best chocolate almond cake I’ve made, but because it’s simple, forgiving, and deeply satisfying.

Active Time: 20 minutes
Total Time: 1 hour
Servings: 8 to 10 slices (depending on who’s slicing)

Ingredients

No fluff, just the essentials. Everything has a job. Everything matters.

• 1½ cups ground almonds (not that ultra-fine almond flour – think coarse, homemade texture)
• ½ cup unsweetened cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• ¾ cup coconut sugar or light brown sugar
• ½ cup melted coconut oil or real butter
• 4 eggs
• 1 tsp vanilla extract
• 2 tbsp brewed coffee (trust me, it deepens the chocolate)
• Optional: chopped dark chocolate, roasted almond slivers, or both

Instructions

Preparation

Turn the oven to 350°F (175°C). Line a 9-inch cake pan with parchment and grease the sides. Don’t skip the parchment. This cake likes to stick.

In one bowl, mix together the ground almonds, cocoa, salt, and baking powder. In another, whisk eggs and sugar until the mix turns pale and airy. Pour in the oil (or butter), add vanilla, then stir in the coffee.

Slowly combine the dry into the wet. Stir just until it’s smooth. Don’t overdo it – the batter should be glossy but thick.

Cooking

Pour the batter in, spread it evenly, and sprinkle with chocolate chunks or nuts if you’re feeling generous.

Bake for 30 to 35 minutes. The edges will pull from the pan slightly. The center will puff, then settle. If a toothpick comes out with a few soft crumbs – it’s done.

Cool in the pan for 10 minutes before flipping it out onto a rack.

Serving

This almond chocolate cake gluten free dream is also slightly warm. You’ll get a dense, almost molten center. But honestly, it’s just as good the next day – maybe better.

Try it with:

• A dollop of whipped coconut cream
• A scoop of vanilla bean ice cream
• A drizzle of warm espresso or chocolate sauce

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 280
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 95mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 13g
• Protein: 6g

Tips and Variations

This gluten free chocolate cake ground almonds recipe is versatile – it can adapt without breaking character.

• Crave citrus? Add orange zest to the batter
• Want more crunch? Top with sliced almonds before baking
• Making it for vegans? Sub eggs with flax eggs, and use plant butter – the result’s slightly denser, still delicious

This cake’s like that friend who never overdresses but always looks good. Doesn’t need to be fancy. It just needs to be there.

Conclusion

A chocolate almond cake doesn’t need to shout to be noticed. It’s rich, confident, and comforting in a way that lasts. You bake it once – and suddenly you’ve memorized the recipe without trying.

This almond and chocolate cake doesn’t play back to gluten-filled desserts. It’s not the “healthier” version. It’s the main event. It’s also the one you wrap in foil and sneak out for breakfast the next day, if we’re being honest.

And honestly, that’s what makes it perfect.

For more irresistible dessert ideas, don’t miss our full collection.