Chocolate almond cake (gluten and dairy free)


This cake is made with ground almonds and has a light chocolate taste. It has no dairy and no flour so it is suitable for gluten and lactose intolerant diets. I have also used bicarb and cream of tartar for the raising agent as I find bought gluten-free baking powder changes the texture of cakes and tends to make the mixture more sticky. 

This cake does sink slightly in the middle so serve piled up with fresh berries or nuts. Also dust with icing sugar before serving. It tastes great with whipped cream (if not lactose intolerant) however it is still very nice without dairy and can be topped with a syrup if desired. Store in the fridge and eat within four days of baking.

Makes one 24cm round cake|Baking time 45 minutes|Gluten free/ dairy free

6 large eggs separated
3/4 cup (165 grams) white granulated sugar
1/2 cup (110 grams) soft brown sugar
3 tablespoons of cocoa
2 teaspoons cream of tartar
1 teaspoon bicarb
200 grams ground almonds

  1. Pre-heat the oven to 180 degrees Celsius
  2. Grease and line the base of a 24 cm round springform tin
  3. Beat eggs whites until stiff and set aside
  4. Beat egg yolks and the white sugar together until light and fluffy
  5. In a small bowl mix cocoa, cream of tartar and bicarb together and then sift over egg yolk mixture and beat on medium speed until combined
  6. Add the brown sugar to the egg yolks and beat on medium speed until combined
  7. Fold in ground almonds and then mix in a quarter of the eggs whites to loosen the mixture
  8. With a metal spoon fold in the remaining egg whites
  9. Spoon into prepared tin and bake for 45 minutes or until a cake tester comes out clean
  10. Cool for 5 minutes in the tin and then turn out onto a wire rack to cool completely
  11. Dust with icing sugar and top with fresh berries before serving if desired