Easy gluten-free and dairy-free chocolate cake with a rich chocolate crust and optional ganache
This gluten-free and dairy-free chocolate cake is a simple yet indulgent dessert that’s perfect for any occasion. With its rich, chocolatey flavor and satisfying crust, this cake is sure to please chocolate lovers and those looking for a light, easy-to-make treat. Made with almond flour and dark chocolate, it’s not only gluten-free, but also keto-friendly. While the cake is delicious on its own, you can add a creamy chocolate ganache for an extra layer of richness, though the crust is so tasty it doesn’t need it.
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Why you'll love this:
You’ll love this cake for its intense chocolate flavor, tender crumb, and ease of preparation. Although it’s gluten-free and dairy-free, the cake doesn’t compromise on taste or texture. The almond flour adds a subtle nutty note that perfectly complements the chocolate, while the simple ingredient list ensures it’s quick to prepare. The cake’s crispy top and soft interior make it a standout dessert that’s satisfying and indulgent, yet light enough to enjoy without feeling overly full.
Perfect opportunity:
This cake is perfect for any gathering or celebration where a gluten-free or dairy-free dessert is needed, such as a family event or dinner party. Its rich chocolate flavor and simple preparation make it a must-try recipe for anyone looking to impress their guests with minimal effort. Whether you're celebrating a special day or just want a treat that's a little extra special, this cake fits the bill.
Decorating tips:
For an elegant presentation, dust the top of the cake with a light dusting of icing sugar or cocoa powder just before serving. If you choose to add the ganache, pour it over the cooled cake and let it set before slicing. You can also garnish with fresh berries or a few chocolate shavings for added visual appeal. Serving the cake on a decorative plate or cake stand will make it the centerpiece of your dessert table.
Ingredients:
- 6 large eggs
- 1 cup granulated sugar
- 300 g dark chocolate (about 3 bars)
- 200 g margarine (or butter for a dairy version)
- 70 g almond flour (or finely ground almonds, about 2/3 cup)
Optional ganache:
- 100 g dark chocolate (preferably low in cocoa to avoid bitterness)
- 100g coconut cream (can be substituted with dairy-free cream or regular heavy cream for a dairy version)
Instructions:
- Prepare the dough:
In a clean, dry bowl, combine eggs and sugar. Using a stand mixer fitted with the whisk attachment, beat on high speed for about 8 minutes, until very fluffy and almost white. - Melt the chocolate:
While the eggs are beating, melt the dark chocolate and margarine in a heatproof bowl over a double boiler or in the microwave. Stir until the mixture is smooth and resembles a ganache. - Mix the ingredients:
After beating the eggs and sugar, reduce the mixer speed to low. Gradually pour in the melted chocolate mixture, then the almond flour. Mix on low speed for an additional 2 minutes, until everything is well incorporated. - Cooking preparation:
Preheat your oven to 170°C (340°F) fan-assisted. Lightly grease a 20cm (8-inch) round or square baking tin with cooking spray. Pour the batter into the prepared tin, spreading it evenly. - Bake the cake:
Bake the cake for 35 minutes. For expectant mothers or those who prefer a fully cooked cake, increase the baking time to 45 minutes. The cake should be fully cooked and not wobbly in the center. Remove from the oven and let the cake cool in the pan for at least 2 hours at room temperature before slicing. The cake is best after cooling. - Optional ganache:
If you choose to make the ganache, melt the dark chocolate and coconut cream in a heatproof bowl over a double boiler or in the microwave. Stir until smooth. Let the cake cool for at least an hour before pouring the ganache over it. Let the ganache set before serving. - Serve and enjoy:
Cut and serve the cake in pieces, to savor its rich flavor and delicious texture. It is perfect on its own or with the ganache added for extra indulgence.
Appreciate!