Gluten Free Chocolate Cake Ring

Gluten Free Chocolate Almond Cake

Gluten Free Chocolate Almond Cake Ring

Yes, Paula Peck made a gluten-free cake. She may not have realized it since gluten-free diets were unheard of 50 years ago but this cake recipe qualifies for the popular health trend. Ground almonds are used instead of flour, resulting in a nutty texture and nutritious flavor. If it weren’t for the number of eggs (I said it was gluten-free not vegan), and the lovely chocolate whipped cream frosting, this cake could almost pass as healthy. Whipped cream flavored with vanilla extract and cocoa powder makes a surprisingly delicious frosting. It can also be stabilized using gelatin (see whipped cream frosting recipe for Chocolate Velvet Cake). As you can probably tell from the photo, I might have gone a little heavy on this whipped delight – having a little cake with my chocolate whipped cream 🙂

I’ve been fairly busy with various projects lately so I haven’t been posting or writing as much. I hope to be up to speed soon but wanted to share this past-meets-present quick GF delight.


6 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup finely ground almonds or almond flour
7 tablespoons dark, unsweetened cocoa powder
1/3 cup unsalted butter, melted and cooled to lukewarm
4 tablespoons cognac

Chocolate Whipped Cream Frosting
2 cups heavy cream
3-4 tablespoons sugar
3-4 tablespoons cocoa powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9-inch tube pan.

In a large bowl, stir eggs and sugar together for 1 minute. Set bowl on a saucepan of warm water and heat, stirring constantly. When eggs are warm, beat them until they are cool, fluffy, and tripled in bulk. Beat in vanilla.

Combine ground nuts with cocoa. Sprinkle on top of beaten eggs. Fold in gently, adding the cooled melted butter at the same time. As soon as there is no further trace of butter, pour batter into prepared pan.

Bake 50-60 minutes or until top of cake is springy. Let ring cool before removing it from pan. Sprinkle with cognac.

While cake cools, whip heavy cream until thickened. Add sugar, cocoa, and vanilla while continuously beating until cream is stiff. Frost cake liberally.

Adapted from “The Art of Fine Baking,” by Paula Peck.


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