Delicious Flourless Chocolate Almond Cake

Delicious Flourless Chocolate Almond Cake – A Gluten-Free Favourite

The best cakes are rarely the ones with elaborate icing or hours of decoration. They’re the ones that feel like home: simple to make, deeply satisfying, and remembered long after the last slice has gone. This delicious flourless chocolate almond cake is exactly that sort of cake.

I first shared a version of this recipe in my very first Relish Mama cookbook. Since then, it has become one of the recipes most loved in our family — not just by me, but especially by our three daughters. It’s one they ask for often, whether it’s a birthday, a special family dinner, or a weekend where cake feels like the right thing to have on the table. For me, there is beauty in baking something that has become part of their memories, just as much as it is part of mine.

A Cake with Heart

Cooking has always been about more than food in our home. For me, it is the way we gather, connect, and one of the ways that I show love. This cake seems to embody that. It is a cake that is both grounding and celebratory. Pulling it from the oven, the top is softly puffed and satin-glossy. Let the cake settle and cool completely in the tin so the delicate crumb can set. When it’s time, finish with a light sift of cocoa and serve (mascarpone or berries are lovely alongside).

This delicious Flourless Chocolate Almond Cake also happens to be naturally gluten-free, thanks to the use of ground almonds instead of flour. This makes it a cake that everyone at the table can enjoy, which feels particularly special when you’re sharing it at gatherings or celebrations.

Part of the cake’s charm lies in its simplicity. Dark chocolate and almonds are a timeless pairing. The almonds give the crumb a nutty depth and a tenderness that flour never quite achieves, while the chocolate brings richness and warmth. A hint of espresso deepens the flavour, orange zest lifts it, and a splash of Cointreau (if you like) gives it a gentle edge of festivity.

If you have the time, grinding your own blanched almonds just before baking will give the cake a lighter, more fragrant flavour. But don’t let that stop you — even with store-bought almond meal, this is a cake that consistently delivers.

A Family Favourite For Us

I love that this cake doesn’t need fussing over. A light dusting of cocoa is all it really asks for, and perhaps a dollop of mascarpone or some fresh berries on the side if you’re serving it as a dessert. In winter, it pairs beautifully with poached quinces or pears; in summer, cherries or berries are perfect companions.

But more than any of that, I love what this cake represents. It’s a recipe I’ve made countless times, and each time it reminds me why I keep coming back to it. It is as much about the ritual of making it — melting the chocolate, whisking the eggs, folding it all together — as it is about the joy of sharing it afterwards.

A Cake to Keep Close

Recipes like this are the ones worth holding on to. They are simple, nourishing, and full of heart. This flourless chocolate almond cake has become a tradition in our home, and I hope it might find a place in yours, too.

👉 Scroll down for the full recipe below and save, print, and bake whenever you need something special but beautifully simple.

If you enjoy this delicious flourless chocolate almond cake, your comments are greatly appreciated, so please feel free to share your thoughts as well.

With love,

Nellie
x

Join Our Cooking Community

Love discovering new flavours and sharing your passion for food? At Relish Mama Cooking Club, we bring together home cooks who love great food, inspiring recipes, and meaningful connections. As a member, you’ll enjoy exclusive recipes, live online cooking classes, and a vibrant community of fellow food lovers.

🍽️ Learn, cook, and be inspired wherever you are.
👩‍🍳 Ready to take your cooking to the next level? Click here to explore.

We’d love to welcome you. 

Healthy Tofu and Vegetable Stir- Fry with Miso Sauce

A quick, healthy and flavour-packed stir-fry with golden tofu and colourful vegetables in a savoury miso sauce. Perfect for a weeknight dinner, endlessly adaptable with whatever veg you have on hand, and a brilliant way to reduce food waste. Serve with jasmine rice for a satisfying meal that feels both wholesome and delicious.

No ratings yet

Print Pin

Course: Main Course, afternoon tea, vegetarian main

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 4

Calories: 314kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Equipment

• 1 Wok or large heavy-based frying panWok or large heavy-based frying pan
• 1 Medium frying pan (for searing tofu)
• 1 Chopping board
• 1 Sharp knife
• 1 Mixing bowl (for marinade)
• 1 Spatula or wooden spoon
• 1 Rice cooker or saucepan (for jasmine rice)

Ingredients

For the tofu marinade

• 1 block firm tofu
• 3 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 2 tsp liquid smoke optional, but delicious

For the Stir-fry ingredients

• 2 tbsp oil for the wok
• 1 large red onion, sliced
• 4 cloves of garlic, peeled and finely chopped
• a knob/small piece of ginger, grated or finely chopped
• 1 large carrot, thinly sliced
• 1 head broccolli (stalks and florets) sliced
• 1 bunch broccollini, florets and stems sliced
• 1 capsicum (sliced)
• ½ bunch kale (spines removed and chop the leaves) optional
• 1 tbsp  vegetarian oyster sauce
• 1 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 2 tbsp white or red miso

To serve

• Jasmine rice, cooked, to serve
• Sliced spring onions, to serve 

Instructions

• Prep the tofu: Slice the block into 1 cm slices. Put them between

  two chopping boards lined with paper towel and press with

  something heavy for about 10 minutes to remove excess moisture.

  Mix the marinade sauces & coat the tofu into the marinade. Chill

  for 15+ minutes, if time allows (see Instagram post from September

  8th 2025 for a quick video demonstration of this).
• Get everything ready. Stir-fries move fast, so prepare and slice all

  the vegetables and have your sauces within reach.

  Place the wok or a heavy based frying pan onto very high heat

  until it’s almost smoking. Add about 2 tablespoons of oil.
• Add the onion and a small pinch of salt and stir fry for a few

  minutes to soften. Add the garlic and ginger and stir for 30

  seconds, Add the carrot and broccoli and broccolini stems. Toss

  and move them around to get some colour, then add the

  Chinese broccoli florets, capsicum and kale. Keep things moving

  so they cook quickly but stay full of colour.
• Add the soy sauce, sweet chilli, vegetarian oyster sauce and the

  miso. Add a dash of boiling water, if needed, to loosen the miso

  when adding.
• Cook the tofu separately. While the stir fry is happening. Heat a

  frying pan on medium-high heat. Add a little oil and fry the

  marinated tofu steaks until charred. This gives them great texture

  and flavour. Turn them over so both sides get a bit of colour.

  Rest and slice. Transfer the tofu to a chopping board, let it cool a

  little and then slice into 5 mm strips.
• Place the cooked tofu strips into the wok with the vegetables, stir

  through for a minute so everything gets coated well. Taste and

  adjust and season with salt and pepper if required and if you like.
• Serve with steamed jasmine rice and scatter sliced spring onions

  on top. If you want extra heat or brightness, a squeeze of lime or a

  dash of soy sauce or a drizzle more sweet chilli works well.

Notes

• Pressing the tofu before marinating helps it absorb flavour and gives a firmer texture when cooked.
• Stir-fries move quickly, so have all your vegetables and sauces prepared before you start cooking.
• Miso can be white or red — both work well here. Loosen with a splash of hot water if it feels too thick when adding to the wok.
• Swap in whatever vegetables you have on hand. Beans, mushrooms, zucchini or spinach all make good alternatives.
• For extra flavour, add a squeeze of lime or an extra drizzle of soy or sweet chilli just before serving.

 

Nutrition

Calories: 314kcal | Carbohydrates: 34g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1807mg | Potassium: 849mg | Fiber: 9g | Sugar: 15g | Vitamin A: 9015IU | Vitamin C: 248mg | Calcium: 337mg | Iron: 4mg