Chocolate and almond cake recipe

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  • Dairy-free
  • Gluten-free
  • Vegetarian
serves: 10
Cost: not
Prep: 25 min
Cooking: 45 min
(may need 5 mins extra)
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  • This rich chocolate and almond cake is a dessert to die for! Decadent, dark and delicious it makes a great change from Christmas cake or pudding.


    • 200g (7oz) dairy-free spread
    • 200g (7oz ) dairy-free plain chocolate, broken into pieces
    • 250g (9oz) caster sugar
    • 5 large free range eggs, separated
    • 200g (7oz ) ground almonds
    • Finely-grated zest of half a lemon
    • Dairy-free cocoa powder to dust


    • Preheat oven to 190°C/375°F/gas 5. Grease a 23cm (9in) spring release tin and line the base with baking parchment.

    • Place the dairy-free spread and chocolate in a large bowl over a saucepan of simmering water until melted. Remove from the heat and beat in the sugar and the egg yolks.

    • Whisk the egg whites until they reach soft peaks. Fold the ground almonds, lemon zest and egg whites into the chocolate mixture and transfer to the prepared tin.

    • Cook in the centre of the oven for 45-50 mins until well risen and firm to the touch. 5. Cool in the tin, transfer to a wire rack, removing the baking parchment. Leave to cool. The cake will flatten on cooling.

    • Place on a serving plate and dust with the cocoa powder.

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