Carole Food.

I’m not gluten free, but this flourless chocolate chip almond cake is one of my favourite things to bake! It’s really tender and moist, and it keeps really well too. You’ll need an electric whisk (or stand mixer) for this recipe as we’ll be whipping egg whites, but I promise that is the hardest part and everything else just involves mixing in a bowl.

Why you’ll love this dish

• Flourless - this is the perfect thing to make for your gluten free friends. This bake is such a crowd pleaser though that I promise you everyone will want a slice of it!
• Minimal ingredients - this bake only has 5 ingredients (7 if you count salt, and want to add almond essence), so it’s the perfect thing to make if your store cupboard is running low! 

What ingredients do you need for this dish (includes possible substitutions)? 

Ground almonds: a non-negotiable! If you’re feeling fancy you can substitute some of the ground almonds for ground hazelnuts or pistachios. 

Milk chocolate chips: I love a high cocoa milk chocolate chip for this recipe, but if you prefer, you can use dark chocolate chips here instead. 

Caster sugar: caster sugar or granulated sugar will both work well here. 

Flaky salt: if using fine salt then add less (about 1/2 the amount).

Whole milk: the milk loosens the batter slightly and can be subsisted for semi skimmed if needed.

Eggs: 6 eggs provide the cake with structure! 

Almond essence: if you love the flavour of almonds/marzipan then add a bit of almond essence, but this step is completely optional. 

What to serve this with? 

This is great by itself as a snack in the afternoon, or even for breakfast! But if you want to make it into a dessert, it would be great with some whipped cream and strawberries. 

Instructions 

Preheat the oven and line the tin 

Preheat the oven to 180c/160c fan. Grease and line an 8x8 inch square cake tin with baking paper, but of course you can use a circular tin instead if you prefer! 

Mix

In a large bowl, mix the: grounds almonds, chocolate chips, caster sugar, salt, milk, egg yolks and almond essence (if using).

Whip the egg whites

Now it’s time to whip the egg whites! Using an electric whisk, beat the egg whites until stiff peaks form, i.e. if you turn the whisk upside down, the peaks should hold.

Add the egg whites

Roughly stir 1/3rd of the egg whites into the almond bowl, you can be as rough as you want here as the aim is to loosen the almond mixture! Then gently fold in the rest of the egg whites, trying to keep as much air in the mix as possible. Pour the mixture into the tin, then bake for 25 minutes, until golden and when a skewer is inserted into the centre it comes out clean (a few crumbs are fine).

FAQ 

What’s the best way to store this dish? 

Place in an airtight container and keep it at room temperature (or if your kitchen is particularly hot, place in the fridge!).

Can this be frozen?

Yes! You can either freeze it whole or in individual slices, then let it defrost at room temperature overnight. 

If you’re looking for another baking dish, be sure to try out these recipes:

• Banana Marble Cake
• Levain Style Cookies
• Vanilla Almond Loaf