Gluten Free Chocolate Almond Cake

Gluten Free Chocolate Almond Cake


It's chocolate, it's gluten free... and, more importantly, the flour-eating, wheat-loving guests won’t know its gluten free.
Lemongrass Catering has learnt to adapt over time to create menus and catering for a wide range of dietary requirements... ok, the gluten free, dairy free, vegan is always a challenge, but we have tricks up our cheffy sleeves. Some have been a disaster, and there have been times that I take products to the ‘Gluten Free shop’ to taste test for me, as they know good from bad. Still, being a chef is an ever learning opportunity to be creative.
This recipe is best eaten on the day of making, but it is super quick so no problem to rustle up a chocolate treat on the hop. For a little extra crunch, toast off some silvered almonds and mix through the cake with the ground almonds.
Serve it warm for dessert, or cold with a cuppa.

30 mins prep | 25 mins cooking | + coolingCREATES 12 PIECES


  • 150g unsalted butter
  • 100g caster sugar
  • 5 eggs (separated)
  • 150g dark chocolate (melted)
  • 1 tsp vanilla extract/essence
  • 140g ground almonds


  1. Preheat oven 170°C. Cut a circle of paper to fit inside round baking tin.
  2. Beat butter and sugar until pale and light. Add the egg yolks one at a time, beating well after each addition.
  3. Stir in melted chocolate, vanilla and ground almonds.
  4. Whisk the egg whites until stiff peaks form, fold a little into cake mixture to lighten it, and then carefully fold in remaining egg white.
  5. Spoon into lined cake tin and bake. Bake for 20-25 minutes. The inside will be a little molten, but will set when cooling. Leave in tin to cool fully before removing and cut into 12 wedges.
  6. Serve with lightly whipped cream, greek yoghurt and some berries.