Fearne Recipe Chocolate Almond Cake

Chocolate and almond cake

  • Serves: 12
  • Preparation: 15 mins
  • Cooking: 45 mins

This dairy and gluten-free recipe makes this a guilt-free chocolate cake!

This chocolate and almond cake is made from dark chocolate, medjool dates and ground almonds, creating a rich and indulgent taste. Chocolate-lovers will love to indulge without feeling guilty as this cake is free from refined sugar, wheat and dairy and tastes even more delicious than your average chocolate cake.


  • 300g dark chocolate, min 70% cocoa solids
  • 225g coconut oil or unsalted butter
  • 100g pitted medjool dates
  • 6 eggs
  • 100g ground almonds
  • 200g coconut palm sugar
  • 1 tsp vanilla extract
  • ¼ tsp sea salt, plus extra to serve
  • Cocoa powder to dust
  • 2 tbsp flaked almonds


  • Step 1.

    Preheat the oven to 160°C / 140°C fan / gas mark 3 and grease and line a 22cm round spring form tin.
  • Step 2.

    Melt 250g of the chocolate and coconut oil or butter in a heatproof bowl over barely simmering water.
  • Step 3.

    Meanwhile, add the medjool dates and 2 of the eggs to a food processor and blitz until the dates are very finely chopped, transfer to the bowl of a stand mixer with a whisk attachment.
  • Step 4.

    Whisk in the remaining 4 eggs, ground almonds, coconut palm sugar, vanilla and salt. Increase the speed to high and whisk in the melted chocolate and coconut oil until everything has come together, resulting in a thick, shiny mixture.
  • Step 5.

    Pour the mixture into the cake tin and bake for 35-45 minutes, or until the cake is set but with a little wobble in the centre. Cover with foil if the top is browning too quickly. Leave the cake to cool completely, then remove from the tin.
  • Step 6.

    To serve, dust the cake with cocoa powder and sprinkle over the flaked almonds and a little sea salt.
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