Egg Free Almond and Chocolate Cake



o, the delicacy I’m making today is egg free almond and chocolate cake! “Excellent!”, I’m sure you’ll say, “This post will be short, since we already know how to make almond sponge cake, as well as ganache!”. Well, not so fast! First – a short announcement to all the newcomers into the sweetness universe: if you don’t know what is ganache and how to make it, check my post about ganache!

Egg Free Almond and Chocolate Cake, Pastry Maestra

My Egg Free Almond and Chocolate Cake

So, let’s get back to our delicious egg free almond sponge cake! To enhance the divine almond flavor I am using toasted almond flour! Now, if you have never heard about that, don’t worry, I’ll teach you how make it. You will need one baking tray lined with parchment paper, and some almond flour, of course. Place almond flour onto the baking tray and spread it evenly. Bake it at 180°C (350°F) for about 10 minutes, until nicely golden and fragrant. Check your almond flour halfway through baking, and stir it a bit so it browns evenly. Yum!

Egg Free Almond and Chocolate Cake, Pastry Maestra

So, once I make my almond sponge cake, I will make delicious silky dark chocolate ganache. The only downside of this divine silkiness is that I will need to chill it in the fridge overnight, so my cake will be done tommorow, but it will be worth the wait! Once I assemble my cake I will decorate it with some juicy redcurrants. Delish!

Egg Free Almond and Chocolate Cake, Pastry Maestra

A Few Words about Redcurrants

Now, let me continue by saying a few words about the unsung hero of the fruit universe – humble, little redcurrant. So, redcurrant, known as Ribes rubrum, is a small, low-growing shrub, native to northern Europe and northern Asia, widely cultivated for its fruit both commercially and in home gardens. This cute little fruit is a great source of antioxidants such as vitamin C, vitamin B and manganese. As we all know, antioxidants strengthen the immune system and ward off diseases. These vitamins also help with skin cell regeneration and promote healing from harmful UV ray damage. Redcurrants are good source of iron, which is essential for the formation of red blood cells. Potassium present in redcurrants also helps prevent hypertension and lowers blood pressure.

Egg Free Almond and Chocolate Cake, Pastry Maestra

Redcurrants are extremely low in calories, with only about 60 per cup and high in dietary fiber, making them an ideal weight loss food. Imagine that, only 60 calories per cup, wow! There, since now you know how fabulous and useful redcurrants are, I can finally get to work! So – let’s make that egg free almond and chocolate cake together!

Egg Free Almond and Chocolate Cake, Pastry Maestra

Egg Free Almond and Chocolate Cake, Pastry Maestra

Egg Free Almond and Chocolate Cake Recipe

by:Tereza Alabanda,The Pastry Maestra


Prep. time : 20 minutes

Cook time : 25 minutes

Ready in 45 minutes plus cooling

Level : Basic

Almond Sponge Cake:

  • All purpose flour 140g (5oz)
  • Almond flour, toasted 75g (2.6oz)
  • Sugar 85g (3oz)
  • Baking powder 4g (1Tsp)
  • Milk 150g (5.3oz)
  • Thick yogurt 85g (3oz)
  • Butter, melted 85g (3oz)

Dark Chocolate Silky Ganache:

  • Dark chocolate 60% 185g (6.5oz)
  • Glucose syrup 30g (1oz)
  • Gelatin 4g (2.5 sheets)
  • Cream 35% 300g (10.6oz)


  • Redcurrants


  1. To make almond sponge cake put flour, almond flour, sugar and baking powder into a bowl and stir well with a whisk. Then add liquid ingredients – milk, thick yogurt and melted butter. Mix with a whisk until the mixture becomes uniform. Equally distribute the mixture into three bowls. Line three 16cm (6,3″) in diameter cake rings with parchment paper, and pour the mixture into each one. Smooth the mixture using a small spatula. Then, bake them at 180°C (350°F) for about 25 minutes.
  2. To make dark chocolate silky ganache soak gelatin in cold water. As soon as the gelatin softens, take it out and squeeze to get rid of the excess water. Put cream into a measuring cup, and add glucose syrup. Heat up this mixture in the microwave. Then, add soaked gelatin and stir until it melts. Melt dark chocolate in the microwave on low heat, and gradually add hot cream. Stir well after each addition. Transfer the mixture into a measuring cup, and blend it with immersion blender until smooth. Then, cover it with cling film, and put in the fridge for a couple of hours or overnight.
  3. To assemble the cake put one sponge cake onto a plate. Put silky ganache into a piping bag fitted with star tip, and pipe rosettes all along the edges of the cake. Pipe a spiral in the middle. Place the second sponge cake onto the cream, and repeat the procedure. Place the third sponge on the top. Finish the cake with piped ganache decorations and some red currants.
  4. There, your delicious egg free almond and chocolate cake is done! Enjoy!

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