Gluten Free Chocolate Cake

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This is a flourless Chocolate Cake that is amazingly moist.

Ingredients :-


165g Butter

180g Dark Chocolate – Use at least 70%. I use over 80% if I can get it to give a more intense chocolate flavour.

6 Eggs, Separated

130g Caster Sugar

130 g Ground Almonds


150g Butter

90g Icing Sugar

80g Dark Chocolate



Preheat the oven to 170 Degrees Centigrade.  Line a 25cm Springform Cake Tin with greaseproof paper.

Melt the butter and chocolate very gently on a low heat. Don’t let it boil.  Take it off the heat and allow to cool a little before using.

Whisk the Egg Yolks until they are doubled in size and slowly add half the sugar while whisking.  Once the mix is light and foamy, add the cooled butter and chocolate mix and fold in with a spatula or metal spoon.

Put the egg whites in a large bowl and whisk until they are turning opaque then while continuing to whisk, add the remaining caster sugar.  I do this until they are quite full, but not like meringue.

Fold the egg whites into the chocolate mix then gently stir in the ground almonds.

Transfer the mixture to the tin and bake for 30-40 minutes.  The cake should feel firm but still a bit gooey or soft in the middle, otherwise it will dry out.

Take the cake out of the oven and allow to cool completely in the tin.  The cake normally drops a bit in the middle when cooled.  This is perfect as it means that it isn’t too dry.  You can fill the dip in with the frosting anyway.


I always think that frosting isn’t an exact science so tinker with the recipe until you get a butter cream that suits you.

I usually melt chocolate in the microwave for this, doing it in 20-30 second intervals and stirring between each one.  Once melted, allow to cool a  little.

Beat the icing sugar and butter together until they are well combined, lightened in colour and fluffy texture.  Add the cooled melted chocolate and mix well.

Add the frosting to the top and sides of your cake and it’s ready to serve.

I got this recipe from Lorraine Pascales book “Home Cooking Made Easy” and I’ve adapted the frosting a bit as I thought the original recipe had too much butter! All personal taste I guess.


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