Gluten-Free Baking

Gluten-Free Chocolate Cake

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(1 vote)
Gluten-Free Chocolate Cake
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Health Score:
5,0 / 10
40 min.
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

Gluten-free baking with almonds is very useful for people with coeliac condition, because almonds are full of healthy ingredients such as muscle-strengthening protein, bone-strengthening calcium, iron for blood formation and healthy fats. In addition, they are brain food, as the high content of magnesium, phosphorus, vitamin E and niacin has a positive effect on our nerve cells.

If the dough is too dry, you can pour on some milk. Be careful with too much, the gluten-free chocolate cake can easily become slippery. If you would like to learn more about gluten-free baking, then we have a suitable article for you here.


For the batter
200 grams Dark couverture chocolate
200 grams butter
200 grams sugar
5 eggs
100 grams ground almonds
2 teaspoons Baking powder
250 grams Potato starch
250 grams Cornmeal
40 grams cocoa powder
milk (as needed)
150 grams Milk chocolate couveture (40%)
150 grams white Couverture
How healthy are the main ingredients?

Preparation steps


For the batter: Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.


Coarsely chop the chocolate and melt in a heatproof bowl set over a pan of simmering water.  In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until thick and creamy. Stir in the melted chocolate, almonds, baking powder,  potato starch, cornmeal and cocoa, adding as much milk as needed to make a smooth, thick batter. Scrape the batter into the baking sheet and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.


Remove from the oven and let cool on a wire rack.