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Chocolate Flourless Almond Cake
Gluten Free Cake Recipe

This is an easy, moist and very delicious chocolate flourless almond cake.

If you are celiac or gluten intolerant - or know someone who is - and you are wanting a chocolaty dessert, this gluten free cake recipe is perfect.

Some of you may be asking....what is gluten? That is a great question!

Gluten is a protein that is found many grains such as: wheat, rye, spelt, barley and others. Some people cannot digest this protein and therefore are gluten intolerant - i.e. Celiac. Alhtough one can be gluten intolerant - like my husband - and not be Celiac. Gluten helps breads - and other baked goods - have the wonderful chewy texture that you probably love. A bread high in gluten will rise well and be quite light in texture. Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, since gluten firms up when it is cooked, it helps your bread maintain its beautiful rounded shape.

The good new - of you cannot have gluten - is that not all grains contain gluten. There are grains that do not have any, for example: rice, corn, buckwheat, millet, amaranth, quinoa, and teff. If you are gluten intolerant, you may eat those grains as well as use their flours.

So the great news about this chocolate flourless cake recipe is that it is not only delicious and moist but also that it does not contain any gluten.

Come on, give this gluten free cake a try and then please leave your review!

Chocolate Flourless Almond Cake - Read others' comments and reviews.

Flourless Chocolate Cake Recipe: Ingredients

2/3 cup semi sweet chocolate chips

1/2 cup butter - softened

2/3 cups sugar

3 large eggs

1 1/4 cup almond meal - also called almond flour or you may grind you own with a blender

1 teaspoon vanilla extract

1/4 teaspoon almond extract - optional

Chocolate Flourless Almond Cake: Method

In a double broiler, melt the chocolate chips.

In a large bowl - or a stand mixer - cream the butter. Add the sugar and cream some more until this mixture is light in color and texture.

Add the eggs, one at a time and blend well after each addition. Then, add the chocolate and again combine thoroughly.

Add the almond meal, the vanilla and almond extracts and again combine well.

Grease an 8-inch round pan and line the bottom with wax - or parchment paper. Pour the batter on top and bake at 375 degrees for 25 to 30 minutes. Cool 10 minutes before unmolding the cake.

Note: While it is warm your cake will break easily.