This Flourless Chocolate Cake made with almonds and unsweetened cocoa powder is decadent and rich, just like a brownie.
I recently had the pleasure of reviewing a cookbook entitled Gluten-Free Quick & Easy by Carol Fenster, Ph.D. Though this cookbook was first published in 2007.
The recipes in this over 300-page book are so easy to follow that I had to share it with you because as you all know, I'm all about quick and easy recipes!
As I flipped through the pages with sections on The Principles of Quick & Easy Gluten Free Cooking, The Gluten Free Lifestyle in Perspective, Stocking your Gluten Free Pantry, Saving Time in the Gluten Free Kitchen and Cooking the Quick & Easy Way, I found myself drooling over the recipes.
Since many of the people that I know who follow a Gluten Free diet are always trying to find the next best dessert, I decided to make the Flourless Chocolate Cake.
How do you make Flourless Chocolate Cake?
For this recipe you'll need whole almonds, light brown sugar, eggs, canola oil, unsweetened cocoa powder, vanilla extract, almond extract and salt
Preheat oven to 350 degrees F. Grease an 8-inch spring form pan and line the bottom with parchment paper; then grease again.
Grind the nuts in a food processor to a fine texture; then add the brown sugar, eggs, oil, cocoa powder, vanilla extract and almond extract and process for 30 seconds. Scrape down the sides and process for another 30 seconds.
Transfer the batter to the prepared pan and bake for 35-40 minutes or until a toothpick inserted into corner comes out clean. Let cool 15 minutes in the pan, cut around the edge to loosen from the pan edges; then release the pan side and remove the paper liner.
This Flourless Chocolate Cake was deliciously moist and tasted just like a brownie to me. I served mine with some fresh strawberries and it was perfect.
Visit the recipe index to search for more recipes by category.
More Gluten Free Desserts
- Chocolate Espresso Cake
- Dark Chocolate Coconut Truffles
- Coconut Macaroons
- Dark Chocolate Hazelnut Truffles
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Flourless Chocolate Cake
Ingredients
- 2 cups whole almonds
- 1 cup packed light brown sugar
- 5 large eggs
- ½ cup canola oil
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8-inch spring form pan and line the bottom with parchment paper; then grease again.
- Grind the nuts in a food processor to a fine texture; then add the brown sugar, eggs, oil, cocoa powder, vanilla extract and almond extract and process for 30 seconds. Scrape down the sides and process for another 30 seconds.
- Transfer the batter to the prepared pan and bake for 35-40 minutes or until a toothpick inserted into corner comes out clean.
- Let cool 15 minutes in the pan, cut around the edge to loosen from the pan edges; then release the pan side and remove the paper liner.
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*This is a sponsored post. I was given two copies of this book, one to give away and one to review. All opinions are my own.
lisa says
Can you use almond meal instead of the whole almonds for this?
Carrie's Experimental Kitchen says
I never tried it that way, so I'm not sure, but I don't see why not. If you do try it, let me know if it works and I can note it on the recipe for future readers. Thank you!