Wheat-free chocolate and almond cake

Popping this old recipe here so it doesn’t get lost again. No photo since it’s years since I made one!

Chocolate and Almond Cake

This wheat-free chocolate cake is an old family favourite and it is quite a grown-up take on chocolate cake. Having said that my daughter loved it from an early age! It’s ideal for a dessert or with coffee. It should be quite moist in the middle with a dense, texture and a deep chocolate flavour.


  • 1/4 lb of chocolate (Green and Blacks Organic Dark or similar)
  • 3 onz organic butter
  • 3 onz organic castor sugar
  • 3 onz organic ground almonds
  • 3 free range organic eggs
  • 1 table sp rum or brandy
  • 1 table sp black coffee (fair trade organic of course!)

Oven: very low: Gas mark 1 – 290 F

Grease one 7 inch shallow sponge tin


  1. Break the chocolate into small pieces put them into a bowl in the oven to melt with the rum and coffee.
  2. Add the mixture, ground almonds, butter and sugar to a saucepan
  3. Stir over a very low heat until melted.
  4. Leave to cool for at least 20 minutes
  5. Meanwhile separate the eggs
  6. Beat the whites until very stiff and put on one side
  7. Stir the beaten yolks into the chocolate mixture
  8. Fold in the egg whites
  9. Pour gently into the tin
  10. Place the tin on a metal baking sheet and put into the oven
  11. Cook for 45 mins.
  12. Leave in tin until cool
  13. Turn cake out very carefully!!!! It is very fragile because of the lack of flour

So there it is, totally wheat free chocolate cake. Add a nice sophisticated topping like single cream and enjoy!


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