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Epicurious

Gluten-Free Chocolate Tea Cake

By Chris Morocco

3.9

(11)

Chocolate tea cake made with olive oil in a metal baking dish topped with chopped almonds.
Gluten-Free Chocolate Tea CakePhoto by Linda Xiao

Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?

Cooks note

A handful of chopped almonds creates a crunchy top crust.

Recipe information

  • Total Time

    1 hr 45 min (includes cooling time)

  • Yield

    8 servings

Ingredients

Nonstick vegetable oil spray
1/4 cup unsweetened cocoa powder
1 cup unsalted, roasted almonds, plus 2 tablespoons chopped
7 oz. bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped
1/2 cup olive oil
1 teaspoon kosher salt
3/4 cup granulated sugar, divided
4 large eggs, separated
1/4 teaspoon cream of tartar
1 tablespoon raw sugar

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

  2. Do ahead

    Step 5

    Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

TagsCakeDessertAmericanChocolateAlmondNutSnackDairy FreeGluten FreeMake AheadBakingFood ProcessorElectric MixerEpicurious

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