Nigella Gluten-Free Chocolate Cake
Nigella Gluten-Free Chocolate Cake is a flour-free style chocolate cake that relies on ground almonds, eggs, butter, and dark chocolate for structure and richness. Instead of wheat flour, almonds provide body and moisture, while eggs give lift and stability. The result is a cake that sits between a classic sponge and a chocolate torte—soft, rich, and full of depth.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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200 g dark chocolate (around 70% cocoa)
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200 g unsalted butter
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200 g caster sugar
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5 large eggs, separated
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200 g ground almonds
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1 tsp vanilla extract
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Pinch of salt
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Cocoa powder or icing sugar, for dusting (optional)
Instructions
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Melt the chocolate and butter – Gently melt together over low heat until smooth, then set aside to cool slightly.
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Whisk egg yolks and sugar – Beat until pale, thick, and creamy.
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Combine chocolate mixture – Stir the cooled chocolate mixture and vanilla into the yolks.
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Add ground almonds – Fold in the almonds and a pinch of salt until evenly mixed.
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Whip the egg whites – Whisk until they form soft peaks.
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Fold gently – Carefully fold the egg whites into the batter in stages to keep the mixture light.
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Transfer to tin – Pour into a lined springform tin and smooth the surface.
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Bake until just set – Bake at 170°C (340°F) for 40–45 minutes. The centre should remain slightly soft.
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Cool before removing – Allow the cake to cool completely in the tin before releasing.