Almond Cake Recipe with Dark Chocolate Drizzle
Rated 5.0 stars by 1 users
Category
Nuts
Servings
10
Prep Time
15 minutes
Cook Time
30 minutes
Calories
320
This almond sponge cake recipe makes a delightful treat with a soft, moist texture and rich nutty flavour, thanks to ground almonds.
Naturally gluten-free, it’s perfect for everyone to enjoy.
The recipe is straightforward and takes about an hour to prepare, yielding 8–10 generous slices.
You can keep it simple with a dusting of icing sugar or add a smooth Whitakers Dark Chocolate drizzle for a touch of elegance.
Serve it at afternoon tea, as a dessert with fresh berries, or alongside a cup of coffee for a special moment.
It’s great for sharing with family or friends and stores well for a few days, making it a versatile choice for any occasion.
Ingredients
-
200g ground almonds (almond flour)
-
100g caster sugar
-
4 large eggs, separated (≈ 60g whites, 80g yolks)
-
1tsp almond extract (or ½tsp vanilla extract)
-
1tsp fine sea salt
-
½tsp baking powder (ensure gluten-free if needed)
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Zest of 1 lemon (optional, for freshness)
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75g Whitakers Dark Chocolate, roughly chopped
-
½tsp coconut oil (to loosen)
For the Cake
Dark Chocolate Drizzle
Directions
Preheat & Prepare
Preheat the oven to 170°C fan (190°C / 375°F).
Grease and line the base and sides of a 20 cm springform tin with baking parchment.
Whisk Egg Yolks
In a large bowl, whisk the egg yolks, caster sugar, almond extract and lemon zest until pale and slightly thickened (about 2 minutes by hand).
Fold in Dry Ingredients
Gently fold the ground almonds, baking powder and half the salt into the yolk mixture using a large spatula.
Whisk Egg Whites
In a clean, grease-free bowl, whisk the egg whites with the remaining salt to soft peaks.
Continue whisking until stiff, glossy peaks form.
Combine & Lighten
Fold one-third of the meringue into the almond batter to lighten it, then gently fold in the rest in two batches.
Use a gentle under-and-over motion to maintain airiness.
Bake
Pour the batter into the prepared tin, smooth the top.
Bake for 25 to 30 minutes, until golden and a skewer comes out with just a few moist crumbs attached.
Avoid overbaking to keep the cake moist.
Cool
Let the cake rest in the tin for 10 minutes, then unmold onto a wire rack to cool completely.
Chocolate Drizzle
Melt the Whitakers Dark Chocolate and coconut oil together in a heatproof bowl over simmering water.
Drizzle over the cooled cake in a decorative zig-zag pattern.
Allow to set at room temperature.
Recipe Notes
More Tasty Recipes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 10 delicious portions of Almond Cake.
Calories per serving: 320 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade alomond cake.
Gluten-Free: This recipe is naturally gluten-free using almond flour—just double-check your baking powder.
Almond Extract: Intensifies the nutty flavour; adjust to taste or use vanilla if preferred.
Make-Ahead: Bake up to one day ahead; drizzle chocolate just before serving.
Storage Advice
To keep your almond cake fresh and moist, follow these simple steps.
At Room Temperature
Store in an airtight tin, with baking parchment between drizzled slices to prevent sticking.
Keep in a cool, dry place away from heat.
Stays fresh for up to 3 days.
In the Freezer
Wrap each slice in cling film and place in a labelled freezer-safe container or bag.
Freeze for up to 1 month.
Thaw at room temperature for 1–2 hours.
Tips
Cool completely before storing to avoid moisture.
Add chocolate drizzle before serving, not storing.
Avoid the fridge to prevent drying out.
Nutrition
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 320 | - |
| Total Fat | 15g | 19% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0g | - |
| Cholesterol | 74mg | 25% |
| Sodium | 280mg | 12% |
| Total Carbohydrate | 17g | 6% |
| Dietary Fibre | 3g | 11% |
| Total Sugars | 14g | - |
| Protein | 8g | 16% |
A Brief History of Almond Sponge Cake
Almond sponge cake has roots in European baking traditions.
It is similar to the genoise sponge from Italy.
Genoise was created in the 18th century.
Ground almonds add nutty flavour and moisture to the cake.
This type of cake became popular in Victorian England for afternoon tea.
Today, it is a favourite gluten-free option around the world
Homemade Gluten-Free Almond Cake Serving Suggestions
This nutty, gluten-free almond cake is versatile and pairs well with many simple additions.
Lightly dust the top with icing sugar and serve with fresh berries like raspberries or blueberries for a burst of colour and tartness.
Add a spoonful of whipped cream or thick Greek yoghurt on the side for a creamy touch.
Enjoy it with a hot cup of coffee, a fragrant Earl Grey tea, or a glass of sweet dessert wine for a special treat.
For a festive twist, serve slices with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
These ideas make the cake perfect for afternoon tea, dessert, or a gathering with friends.
