Raquel's Chocolate Cake

Raquel's Chocolate Cake

I met Raquel for the first time in 2015 at a networking event. She is passionate about food and writes an inspiring blog: Alimentarte. Our paths crossed again this spring during meditation class. To celebrate the end of the course, she made a delicious chocolate cake. Two of our classmates were coeliacs so the cake was gluten-free.

I am often skeptical about 'free from' dishes; I once tried a vegan chocolate cake made from chickpeas and it tasted more like a baked choco veggie mash than a cake. However, Raquel's cake is an exception because it has the right mouthfeel and taste. The topping is made with a light whipped cream and a touch of mascarpone, and it can be covered with fresh fruits. The cream is refreshing and balances out the intense chocolate taste of the cake.

For Mother's Day, I baked her recipe. It was my first gluten-free cake and I am happy to report that we all had a second serving! Nobody noticed that it wasn't a "regular" cake. I now prefer this version to my traditional flour-based recipe (also a killer moist cake that I will share someday).

You can find Raquel's story and the original recipe in Spanish and English here. I adapted her recipe, slightly optimized the English instructions and documented the steps with some visuals below.

Makes 1 cake (rectangular mold or 22cm tart mold). Serves 8.



  • 200 g of baking dark chocolate
  • 200 g of almond flour
  • 125 g of butter
  • 125 g of sugar
  • 2 tbsp of vanilla sugar
  • 5 eggs
  • A pinch of salt


1. Separate the egg white and egg yolks. Set the egg white aside.

2. Melt the chocolate and butter au bain-marie (with double boilers).

3. Lower temperature and stir in well one egg yolk at a time. 


4. Add the sugar and flour and mix well. Remove from fire.

5. Preheat oven to 190 °C.

6. Add the salt to the egg whites in a large bowl and whip until firm.

7. Delicately fold the egg whites into the chocolate mix with a spatula, until fully incorporated.

8. Pour the batter into the mold and bake for 15-20 minutes.

9. Remove the cake from the mold and allow to cool.



  • 200 mL of whipped cream
  • 3 tbsp of mascarpone
  • 2 tbsp of sugar
  • Fresh fruits of your choice


1. Whip the cream with the sugar until it slightly thickens.

2. Add the mascarpone and keep on whipping until it becomes fluffy.

3. Store in the fridge until service.


4. Lather the cream on top of the cake and top with fruits.


My Learnings:

  • The evolution of the texture was fascinating, I had to ignore all of my expectations from a gluten cake:
    • When the almond flour was added in, the mixture became heavy and chunky (almost like a soft pâté). Some of the melted butter didn't fully integrate.
    • I found it difficult to fold in the first spoons of egg whites due to the consistency of the chocolate batter. The more I added egg whites to the mixture, the smoother and lighter the batter became.
    • Surprisingly, the texture was perfect once baked! The surface was smooth and leveled, I normally struggle to achieve this result with a regular gluten cake.
  • Almond flour tastes nice. In the future, I'll consider it more often as a substitute to flour.
  • Do not over beat the mascarpone cream otherwise, it will become lumpy.


Thank you Raquel for sharing your recipe!

Have you ever tried a gluten-free cake? How was your experience?

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