Flourless chocolate and almond cake

This decadent chocolate cake is so delicious. Plus, there’s no flour in the recipe, so it's perfect for your gluten-free friends and family!



Note: + Cooling time



  • 200g dark chocolate, chopped
  • 200g butter, chopped
  • 1/4 cup (25g) cocoa powder
  • 4 Coles Brand Australian Free Range Eggs, separated
  • 1 1/2 cups (330g) brown sugar
  • 200g almond meal
  • Cocoa powder, to serve



Preheat oven to 180°C. Grease and line the base and sides of a 22cm square cake pan with baking paper. Combine the chocolate, butter, cocoa powder and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 3 mins or until mixture is smooth. Transfer to a large bowl. Add the egg yolks, sugar and almond meal and stir to combine.


Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half of the egg white to the chocolate mixture and use a large metal spoon to gently fold to combine. Add the remaining egg white and gently fold to combine. Pour into the prepared pan. Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.


Turn onto a serving platter. Dust with cocoa powder. Cut into pieces to serve.


Serve with reduced-fat vanilla yoghurt, if desired 

Mix it up

Nut meal is a great alternative to wheat-based flours, and gives a dense, fudgy centre with a chewy outer layer. For a different flavour, swap the almond meal for hazelnut meal or try grinding other nuts such as walnuts, cashews or pecans in a food processor.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.