Flourless chocolate almond cake

Paleo, gluten free, dairy free




  1. Preheat the oven at 350 degrees or gas mark 4.
  2. Add the dry ingredients to a large mixing bowl and set side.
  3. Meanwhile, add the eggs, vanilla, milk and oil to another bowl and beat the wet ingredients together.
  4. Pour the liquid mixture into the dry bowl and mix into a smooth batter either by hand or with an electric mixer.
  5. Next, pour the batter into a spring form cake tin of your choice. I used a very small heart shaped tin, try to use something of the same size to mirror approximate cooking time.
  6. Place the tin in the oven and bake the cake for 25-30 minutes. Readiness will vary accordingly to the size and shape of the tin used.
  7. Determine if the cake is thoroughly baked by inserting a skewer, if it comes out clean it’s done.
  8. Remove from oven and set aside to cool.
  9. Release the cake from the tin and top with sweet cherry sauce.
  10. Eat immediately or store leftover cake in an airtight container or freezer to extend shelf life.