Tuesday, 19 November 2013

Chocolate Almond Cake

This gorgeous chocolate cake is adapted from my Mother's gluten-free recipe. Have it warm, with a big dollop of double cream, or use Homemade Nutella mixed with mascarpone as icing.


8oz dark chocolate (at least 70% cocoa)
4 large eggs
2oz stevia
3oz sugar-free drinking chocolate (ie Options)
1 tbsp coconut flour
1 tsp baking powder
2 tbsp vegetable oil
4oz ground almonds


1. Melt chocolate and leave to cool slightly.

2. Beat eggs, stevia, drinking chocolate, coconut flour and baking powder until blended.

3. Fold in the oil, almonds and melted chocolate.

4. Pour into a lined baking tin- this recipe makes enough to fill an 8 inch round tin.

5. Bake for 40-45 minutes at 180C/360F degrees. Pierce with a skewer or knife to check that the centre is fully cooked.

Of course, if you are trying to lose weight make sure to do the carb math based on the ingredients you use.

However, a good size slice of this after dinner with some double cream or a spoonful of homemade nutella icing has never kicked me out of ketosis.


  1. I really enjoyed this pic you shared at FoodFotoGallery.com - got any more to share?