Gluten-free chocolate almond cake with plums

With a crown of softly whipped cream and juicy plums, this dessert is simply sublime - and the fact it’s gluten free just makes it even better! Enjoy for a decadent baked treat this summer.

By Nici Wickes
  • 30 mins preparation
  • 40 mins cooking
  • Serves 8 - 10
  • Print


  • 200 g quality dark chocolate (at least 60% cocoa solids), roughly chopped
  • 200 g unsalted butter, chopped
  • 4 large eggs, separated
  • 200 g (about 1 cup) sugar
  • 100 g (just shy of 1 cup) ground almonds
  • 1/4 tsp salt
  • 2 cups chopped plums
  • 2 tbsp brandy, optional but we recommend it!
  • 2 tbsp caster sugar
  • Whipped cream, to serve


  • 1
    Preheat oven to 180°C. Grease a 23cm springform tin and line with baking paper.
  • 2
    Place the chocolate and butter in a small saucepan and heat gently until the butter is melted. Cover and sit for 5 minutes, then whisk until smooth.
  • 3
    In a bowl, whisk the egg yolks and ½ of the sugar until pale and thick. Fold in the chocolate mixture, almonds and salt.
  • 4
    In a separate bowl, whisk the egg whites with the remaining sugar until thick and at soft peak stage. Fold in one-third of the egg white mixture into the chocolate batter until mixed, then add the remaining egg white. Fold gently until combined.
  • 5
    Pour the batter into your prepared tin and smooth the top. Bake for 35-40 minutes, until a toothpick inserted comes out with moist crumbs. The cake should be set on the sides but still a little wobbly in the middle. Cool in the tin on a wire rack, then refrigerate until completely set – about 3 hours. It will naturally crack on the top – don't worry!
  • 6
    While the cake cooks, simmer the chopped plums with the brandy and caster sugar until just cooked. Cool.
  • 7
    To serve, top the cake with cream and stewed plums, drizzling plum juices over last.


Following a gluten-free diet doesn't have to mean you can't indulge in something entirely decadent!

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