Almond Chocolate Cake (No Flour)

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“A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.”
1hr 18mins

Ingredients Nutrition


  1. Place egg whites in a small mixing bowl, let stand at room temperature for 30 minutes-save yolks for step 6.
  2. Meanwhile, in a small bowl, combine almonds and 2 tablespoons of sugar; using a food processor put small amounts of this mixture into processor, cover and process until ground--you want this to be fine textured.
  3. Set aside.
  4. In a large mixing bowl, cream butter and remaining sugar until light and fluffy.
  5. Preheat oven to 350 degrees.
  6. Add egg yolks, one at a time, beating well after each addition.
  7. Beat in the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and reserved almond mixture.
  8. Beat reserved egg whites on high until stiff peaks form.
  9. Fold egg whites into the batter.
  10. Pour into a greased 9 inch spring form pan.
  11. Place pan on a baking sheet.
  12. Bake at 350 degrees for 42 to 48 minutes or until cake springs back when lightly touched.
  13. Cool on a wire rack for 10 minutes.
  14. Carefully run a knife around edge of pan to loosen; cool completely.
  15. Garnish with confectioners' sugar, chocolate curls, and coffee beans if desired.

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