This moist chocolate almond bundt cake is made without flour and uses ground almonds instead. It’s easy to make, gluten-free, and perfect for your next gathering; the kind of cake you'll want to make again and again because it's so tasty and simple.
You’re going to love this flourless chocolate almond bundt cake! It’s moist, chocolaty, slightly sticky, and absolutely delicious.
Best of all, it’s easy to make. Simply melt the chocolate, mix the wet ingredients, add the dry ones and the melted chocolate, and stir. Then, just bake!
A quick and easy bundt cake, flourless and packed with rich chocolate flavor. Just as delicious as the Easy Banana Bread Bundt Cake, Orange Raisin Bundt Cake or the Strawberry Rhubarb Bundt Cake.
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Recipe ingredients
Ground almonds or almond meal. Make this flourless Tonka Bean Cake with almonds, too.
Chocolate: I use milk chocolate to make the almond bundt cake, but semi-sweet chocolate would work just as well.
You’ll also need unsalted butter (be sure to take it out of the fridge ahead of time so it has time to soften), large eggs, granulated sugar, vanilla extract, and baking powder.
What's the difference between ground almonds, almond meal, and almond flour?
Ground almonds and almond meal are essentially the same - they are raw, blanched almonds ground into a coarse texture.
Almond flour is a bit different, so it’s important not to confuse it with ground almonds or almond meal when baking.
Almond flour can be just finely ground almonds or, in some cases, defatted almond flour.
Important: Do not use defatted almond flour for this recipe - it will change the texture and affect the result because it lacks the fat that is crucial for the cake's moisture.
Variations
Add a handful of chopped almonds or chocolate chips to the batter for a bit of crunch.
You can also make the almond chocolate bundt cake using semi-sweet or dark chocolate.
Instead of sprinkling it with powdered sugar, you can cover the chocolate almond bundt cake with chocolate ganache or chocolate glaze. Use the ganache or the glaze following the instructions in these recipes: Romanian Cake Regina Maria (for ganache) or Zucchini Chocolate Bundt Cake (for glaze).
You can also bake the cake in a loaf pan.
How do you prepare a bundt cake pan for baking?
If you use a silicone bundt pan (the Amazon affiliate link opens in a new tab), there’s no need to prepare the pan. Just pour in the batter and bake.
If you use a regular bundt pan (the Amazon affiliate link opens in a new tab), you’ll need to grease it carefully, covering all the nooks and crannies.
Next, sprinkle flour into the pan and shake it well so it coats every part, including the corners. Do this over the sink.
Turn the pan upside down and tap it gently so any excess flour falls into the sink. Try this wonderful Baileys Bundt Cake, too.
How to make chocolate almond bundt cake?
Melt chocolate au bain-marie:
Step #1: Fill a saucepan about halfway with water. Finely chop the chocolate and place it in a heatproof bowl that fits on top of the saucepan without touching the water.
Step #2: Place the saucepan on the stove and heat the water gently, ensuring it never comes to a boil. If it starts to simmer, turn off the heat and let the chocolate melt with the remaining heat. Stir the chocolate often as it melts.
Make the cake batter:
Tip: If you're using a stand mixer, you can melt the chocolate while the machine does the mixing.
Step #3: Beat the eggs, soft butter, sugar, and vanilla extract in a large bowl. Fold the mixed dry ingredients in using a rubber spatula.
Step #4: Fold in the melted chocolate.
Step #5: Pour the almond mixture into the prepared pan and bake in the preheated oven for one hour or until a toothpick inserted into the center of the cake comes out clean. Cool shortly, then transfer to a wire rack to cool completely.
Good to know!
Grease the pan well: If you're using a regular bundt pan, make sure to grease and flour it thoroughly to avoid the cake sticking.
Softened butter: Ensure your butter is softened to room temperature before beating. This helps achieve a light and fluffy batter.
Check consistency: When folding in the ground almonds and baking powder, ensure everything is evenly mixed without overworking the batter.
Cool before serving: Let the cake cool in the pan for about 10 minutes before turning it out onto a cooling rack. This helps it hold its shape.
Storage
To store the almond chocolate bundt cake, let it cool completely before storing it in an airtight container. It can be kept at room temperature for up to 3 days.
For longer storage, you can refrigerate it for 5-7 days. The cake will become denser, but it will still be delicious.
Freeze: Wrap it well in plastic wrap and then in aluminum foil to protect it from freezer burn. It will keep for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight.
Flourless Chocolate Almond Bundt Cake
Equipment
- Bundt pan
Ingredients
- 5.5 oz milk chocolate 150 g Notes 1, 2
- 6 large eggs
- 1 cup granulated sugar 200 g/ 7 oz
- ¾ cup + 1 tablespoon unsalted butter soft, 200 g/ 7 oz
- 1 teaspoon vanilla extract
- 14 oz ground almonds /almond meal, 400 g, Note 3
- 1 teaspoon baking powder
- powdered sugar for dusting, Note 4
Instructions
- Preparations: Preheat the oven to 350°F (175°C). Butter the bundt pan and sprinkle it with flour, ensuring the entire pan is covered. Tap the pan gently over the sink to remove any excess flour. If you're using a silicone bundt pan, there's no need to prepare it.
- Melt chocolate: Finely chop and melt the chocolate using the bain-marie method. Place the chopped chocolate in a heatproof bowl, then set the bowl on top of a saucepan filled halfway with water. Ensure the water does not touch the bottom of the bowl. Heat the water slowly and stir the chocolate until it melts. If the water starts to boil before the chocolate is fully melted, turn off the heat and let the residual heat finish melting the chocolate. Avoid letting the chocolate get too hot, as it can be ruined. Set the melted chocolate aside.5.5 oz milk chocolate / 150 g
- Make batter: In a separate bowl, beat the eggs, sugar, softened butter, and vanilla extract until light and fluffy. 6 large eggs + 1 cup granulated sugar/ 200 g + ¾ cup + 1 tablespoon unsalted butter/ 200 g + 1 teaspoon vanilla extract
- Add dry ingredients: Mix the ground almonds and baking powder, then add them to the egg-butter mixture. Stir to combine using a rubber spatula.14 oz ground almonds/ 400 g + 1 teaspoon baking powder
- Add the melted chocolate to the mixture, folding it in gently. Once everything is well combined, pour the batter into the prepared bundt pan.
- Bake bundt cake: Place the pan in the preheated oven and bake for approximately 1 hour. To check if the cake is done, insert a toothpick into the center. It should come out fairly clean, with a few crumbs sticking to it, but no liquid batter.
- Let the cake cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely. Before serving, dust the cake with powdered sugar or cover it with a ganache or chocolate glaze (Note 4).
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Chocolate: You can make the cake with semi-sweet or dark chocolate, too.
- Almonds: Don’t use defatted almond flour for this recipe, as it will affect the texture and moisture due to the lack of fat.
- Topping: You can also cover the bundt cake with chocolate ganache (recipe: Romanian Cake Regina Maria) or chocolate glaze (recipe: Zucchini Chocolate Bundt Cake).
Adina says
Super, dass euch den Kuchen so gut geschmeckt hat.
Edith says
Vielen Dank Adina, für die leckeren Rezepte> der Kuchen kam supergut bei meiner Familie an!! Hab das Rezept schon an einige meiner Freundinnen alle sind total begeistert!!