Chocolate Almond Cake

Time is the most precious commodity we possess. These words of advice have been somewhere in the back of my mind for awhile, but they didn't genuinely register until earlier this year. The way we spend our time is an expression of what we find truly important. Is the way I am spending my time a reflection of who I want to be?  

In school this week, the students were tasked with filling in a pie chart of their daily routine, marking how much of their time is spent on various activities. How much time do you spend on your phone? In front of the television? On sports or hobbies? After filling in the charts, they were given a second pie chart. What do you wish it looked like?

Even though the lesson wasn't meant for me, the changes have been on my mind since. I would call my parents more, just to talk about the mundane details of day-to-day life. I would take a few minutes each day to clean up after myself. I would give each of my students my undivided attention. I would spend less time sitting on the couch.

I would spend more time in the kitchen, enjoying the feeling of dough beneath my fingers. 

This chocolate almond cake was the result of a chocolate craving that couldn't be curbed. With a deep chocolate flavor, it is well suited for the chocolate lover in your life. I prefer to heat each slice for 15 seconds in the microwave before serving. When heated, the warm cake takes on a gooey texture reminiscent of fudge brownies and cookies fresh from the oven.

As a bonus, the cake is naturally gluten-free.


This gluten-free Chocolate Almond Cake relies on almond flour to hold it together and give the cake texture. Dark, semi-sweet, or milk chocolate acts as a base for the cakefollow your preference here. Several eggs are used, which help to set it up similar to a thick custard. Serve for the chocolate lover in your life (especially if that person happens to be you).

Two Years Ago: Honey Oat Bread and Banana Cacao Nib Buckwheat Muffins
Three Years Ago: Bruleed Grapefruit and Bacon Chive Beer Bread
Four Years Ago: Cheddar Dill Biscuits, S'mores Brownies, and BBQ Bacon Water Chestnuts
Five Years Ago: Chocolate Frosted Yellow Cake and Vanilla Rum French Toast

Chocolate Almond Cake

Yield 9-inch cake

8 tablespoons (113 grams) butter, melted
9 ounces (250 grams) dark. semisweet, or milk chocolate, melted
4 large eggs, separated
1 teaspoon vanilla extract
1 tablespoon espresso powder
1/2 teaspoon salt
3/4 cup (150 grams) granulated sugar
1 1/2 cups (200 grams) almond flour
1/2 teaspoon baking powder
Powdered sugar, for sprinkling (optional)

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch cake pan and set aside.

In a medium bowl, whisk together the melted butter, melted chocolate, 4 egg yolks, espresso powder, vanilla, and salt until uniform. Set aside.

In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar, and continue beating until the egg whites form stiff peaks, about 8-10 minutes. Fold in the almond flour and baking powder. Carefully stir in the chocolate mixture,  

Transfer batter to the prepared pan and bake for 25-30 minutes, or until the middle of the cake barely wiggles. Take care not to over-bake the cake or it will be dry.

Before serving, sprinkle with powdered sugar. I prefer to heat each slice in the microwave for 15 seconds until the cake is warm and gooey. You'll want to do this too.