Gluten-Free Chocolate Tea Cake
A rich and decadent gluten-free chocolate cake made with ground almonds and bittersweet chocolate. This moist tea cake features a delicate crumb and is topped with chopped almonds and raw sugar for added texture.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •¼ cup unsweetened cocoa powder
- •1 cup unsalted, roasted almonds
- •7 oz bittersweet chocolate
- •½ cup olive oil
- •1 teaspoon kosher salt
- •¾ cup granulated sugar
- •4 large eggs
- •¼ teaspoon cream of tartar
- •1 tablespoon raw sugar
Cooking Instructions
- 1.
Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
5 min
- 2.
Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
10 min
- 3.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
5 min
- 4.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
75 min
- 5.
Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
