Gluten-Free Flourless Chocolate Almond Cake
Rich and dense flourless chocolate cake with almond flour and a glossy dark chocolate glaze, perfect for gluten-free dessert lovers. This american-inspired desserts (gluten-free) ready in about 50 minutes layers bittersweet chocolate chips, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz bittersweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 4 large eggs
- 1 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- optional powdered sugar for dusting
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease an 8-inch round springform pan and line the bottom with parchment paper.
- Step 2: In a microwave-safe bowl, combine 8 oz bittersweet chocolate chips and 1/2 cup unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Step 3: In a large bowl, whisk together 3/4 cup granulated sugar and 4 large eggs until pale and fluffy, about 3 minutes.
- Step 4: Slowly pour the melted chocolate and butter mixture into the eggs while whisking continuously to combine.
- Step 5: Add 1 cup almond flour, 2 tbsp unsweetened cocoa powder, and 1/4 tsp salt. Gently fold together until fully incorporated.
- Step 6: Pour batter into prepared pan and smooth the top with a spatula.
- Step 7: Bake for 30-35 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Step 8: Cool completely in the pan on a wire rack, then remove the sides of the springform pan.
- Step 9: Dust the top lightly with powdered sugar if desired before slicing and serving.
Frequently asked questions
How long does Gluten-Free Flourless Chocolate Almond Cake take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Flourless Chocolate Almond Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Flourless Chocolate Almond Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Flourless Chocolate Almond Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Flourless Chocolate Almond Cake gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
