Flourless Caprese Cake Recipe – With Love from Capri
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Caprese cake, often referred to as Torta Caprese, is a delightful Italian dessert that stands out for its simplicity and rich flavor. Made primarily with high-quality dark chocolate, eggs, almond flour, and sugar, this gluten-free Caprese cake recipe is not only easy to prepare but also incredibly indulgent. However, caution is advised; it can be irresistibly addictive!
🎧 How to Pronounce Torta Caprese in Italian
Want to sound like a native when talking about this gorgeous cake? Click below to hear the proper pronunciation:
Italian pronunciation: Click here →TOR-tah cah-PREH-zeh
It is always a good day to learn something new, isn’t it?
Today, I’m going to introduce one of my favourite gluten-free desserts – torta caprese! This recipe is very easy and forgiving, just like my flourless brownies and double chocolate muffins.
Also, as a part of my no-waste conception, I use the almond pulp from my homemade almond milk in this simple yet delicious cake recipe.
This is a great way to reduce waste and create delicious gluten-free desserts, such as cocoa energy balls and a list of no-bake bars and energy bites.
The exciting story of this Italian Chocolate Almond Cake:
Let me tell you a bit of history about this tasty dessert. This traditional Italian classic, Caprese cake, comes from Capri, near Naples. There are a few legends about the Caprese cake recipe.
I’ll tell you just one of them, as I presume you can not wait to whip up this delicious. According to legend, a baker who forgot to add flour to a chocolate cake accidentally created it, and it became a popular dessert in Italy.
The story says that Al Capone sent three gangsters to Naples in the 1920s to buy Spats, and while they were on Capri, the chef, Carmine Di Fiore, created this cake. While preparing a classic chocolate almond cake, he forgot to add the flour. Was it because of excitement or fear?
No one will ever know for sure. The cake turned out to be excellent, crispy on the outside and fudgy on the inside. It was so beloved by the henchmen that they asked for the recipe to give to Mr Capone. It became a status symbol and one of Italy’s most famous cakes.
There are other stories about the origin of the Caprese cake or torta caprese, but I’ll skip them now because I believe you can’t wait to mix and bake this tempting sweet. So, let’s go for it!
Why You’ll Love This Caprese Cake Recipe – A Gluten-Free Italian Classic
There’s nothing better than a rich, moist, light, and absolutely chocolicious cake, like a torta caprese.
This caprese cake is a dream for anyone who is coeliac or wants a naturally gluten-free, flourless dessert.
It’s sweetened with coconut instead of white sugar, giving extra caramel flavour.
Made with simple, real-food ingredients you likely already have in your kitchen.
It’s also a fantastic way to use leftover almond pulp from homemade almond milk, making it a zero-waste win.
With its unpretentious rustic Italian charm and no-fuss method, it’s a brilliant treat to make ahead, and yes, it freezes beautifully, too!
If you love rich chocolate cake and desserts, I’ve got you covered! Additionally, no leavening agents are added; this sweet gluten-free treat is dense and fudgy….yum!
Caprese Cake Recipe Ingredients:
Almond flour (as in the original recipe), almond meal, or almond pulp; any works great; I’ve tried all of them. I use the pulp from my favourite homemade almond milk, which adds texture, moisture, and zero-waste deliciousness! It gives the caprese cake its unique texture and moist crumb.
Dark chocolate chips (melted). Deep, intense, and rich, this dark chocolate balances the sweetness of the cake while keeping it low in sugar. Chocolate is rich in antioxidants (flavonoids), iron, and magnesium. I prefer to use 81% cocoa chocolate chips, but any low-cocoa-content chocolate is absolutely fine.
*Ghee butter (melted). Adds richness and moisture. Ghee is a clarified butter that’s lactose-free and often better tolerated by those with sensitivities. Ghee butter is also a great source of fat-soluble vitamins (A, D, E, K) and butyrate.
Coconut sugar. A less processed, caramel-flavoured sweetener with a lower glycaemic index than refined white sugar. Also has some small amounts of iron, zinc, calcium, and antioxidants. You can always substitute stevia for it for a low-carb version. Still, coconut sugar is sugar, use in moderation.
Eggs, separated and at room temperature. Yolks give richness, and whites create lift. They are essential for the cake’s texture and structure in this flourless bake. Eggs are also an excellent source of protein, choline, and vitamin B12. I’ve never tried substitutions, and I can’t recommend any.
A shot of espresso (optional, but recommended for a subtle coffee kick) deepens the chocolate flavour without overpowering it.
Cocoa powder (for dusting): Used instead of icing sugar to keep it refined sugar-free, cocoa powder adds an extra punch of cocoa and a dramatic finish. The other option is to sprinkle stevia on top to keep the white powdery final result.
Vanilla bean paste. I prefer vanilla paste because it has a richer, more intense flavour, but any vanilla extract will do the trick.
A handful of chopped almonds (I toss some into the batter for some crunchiness).
A pinch of sea salt. To enhance the flavours and sweetness.
*Allergens: Dairy (butter); ghee is often lactose-free, but unsuitable for dairy allergy.
If you want to make it dairy-free, however, use dairy-free butter, coconut oil, or avocado oil for an entirely dairy-free option.
Equipment
Double Boiler Melting Pot (optional, but very handy)
Springform pan – 20cm
Instructions:
Melt chocolate and butter: Melt the dark chocolate in a double boiler or melting pot. Remove the pot from the heat and add the butter. Stir until smooth and glossy, then let it cool slightly to prevent the yolks from cooking in the batter.
Separate the eggs: Divide the egg whites and yolks into two large mixing bowls.
Beat the egg yolks with a pinch of salt. Using a spoon, stir the coconut sugar, almond pulp, melted chocolate and butter, vanilla, and espresso (if used) until well combined, enhancing the chocolate’s flavour depth.
Beat the egg whites: Beat the egg whites in a food processor or stand mixer until they form soft peaks.
Carefully fold the whipped egg whites into the chocolate-almond batter. Pour the batter into a greased, lined 20cm springform pan.
Bake: Bake for the first 15 minutes at 180°C and then at 170°C (338°F) for 20-30 minutes, or until a skewer inserted in the centre comes out with just a few crumbs.
Wait: Don’t take the cake out of the oven; leave it in for about 15-20 minutes to cool gradually.
Cool and Serve: Allow the cake to cool completely in the pan. Dust with cocoa powder just before serving for a beautiful finish.
Dani’s notes
If using almond pulp, remove it from the refrigerator before mixing it with the rest of the ingredients to bring it to room temperature. Then, with your fingers, crumble it to the smallest possible crumbs.
If using almond meal, blitz it in a food processor until it reaches a fine, crumbly texture.
Almond flour (almond meal or almond pulp), chocolate, and sugar should all have the same weight. Once, I only had 125 grams of almond pulp, so I used that as the ratio for the rest of the ingredients.
The butter in most recipes has the same amount; however, my recipe contains half. I made it several times as the original, but it came up too buttery for my family tasters and my taste. So, we decided to keep a less buttery version of this easy gluten-free dessert.
If you use a different ratio, you might still have a caprese cake that is slightly different in height and size and less or more fudgy or dry. In fact, this ratio is my favourite because in a 20 cm round springform, it comes out just tall enough, which I think makes for a good-sized slice.
Well, you can always double the recipe for a bigger party and a delicious Italian caprese cake.
If you wish, you can splash some liquor, rum, or citrusy essence to get your version. This simple caprese cake recipe is so versatile, good, and easy. Keep trying, and please let me know your thoughts in the comments!
Tips for tweaking this Italian Chocolate cake recipe:
- Enhance the texture: Add a handful of chopped hazelnuts to the almond meal for extra nutty flavour and a crunchy texture.
- Serving suggestion: This cake is heavenly served with a dollop of strained homemade yoghurt and some fresh blueberries, as you can see in my photos, strawberries or whatever you fancy.
Note!
This caprese cake is delicious, naturally gluten-free, and rich in healthy fats, protein, and fibre from almonds. Using dark chocolate and coconut sugar keeps it lower on the glycemic index than traditional cakes, making it a more balanced dessert option. Still, use it in moderation, as this caprese cake is super delicious but not a low-calorie dessert.
FAQs
Can’t find an answer? Get in touch →
Can I make this egg-free?
I’ve never tried it; however, aquafaba might work.
Can I freeze this cake?
Absolutely. Wrap slices well and freeze. Defrost at room temperature
Can I flavour it with citrus?
Yes! A little orange or lemon zest is beautiful in the batter.
Can I make it ahead of time?
It actually tastes better the next day, once the flavours have settled.
How do I know the cake is baked?
You’ll know your cake is done when the edges pull away from the pan and have cracks on the top.
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With Love from Capri – Flourless Caprese Cake Recipe (Gluten-Free)
Equipment
Ingredients
- 125 g almond flour almond meal/almond pulp
- 125 g Coconut sugar
- 4 eggs medium or 3 large, free range
- 60 g ghee butter melted
- 125 g dark chocolate 85% cocoa
- 40 g Almonds chopped for crunchiness
- ½ tsp vanilla bean paste
- sea salt a pinch
Instructions
- Melt Chocolate and Butter: Melt the dark chocolate in a double boiler or melting pot. Remove the pot from the heat and add the butter. Stir until smooth and glossy, then let it cool slightly to prevent the yolks from cooking in the batter.
- Separate the Eggs: Divide the egg whites and yolks into two large mixing bowls.
- Mix: Beat the egg yolks with a pinch of salt. Using a spoon, stir the coconut sugar, almond pulp, melted chocolate and butter, vanilla, and espresso (if used) until well combined, enhancing the chocolate’s flavour depth
- Beat the Egg Whites: Carefully fold the whipped egg whites into the chocolate-almond batter. Pour the batter into a greased, lined 20cm springform pan.
- Bake: Bake for the first 15 minutes at 180°C and then at 170°C (338°F) for 20-30 minutes, or until a skewer inserted in the centre comes out with just a few crumbs.
- Wait: Don’t take the cake out of the oven; leave it in for about 15-20 minutes to cool gradually.
- Cool and Serve: Allow the cake to cool completely in the pan. Dust with cocoa powder (or powdered sugar if you prefer) just before serving for a beautiful finish.
Notes
Dani’s notes:
If using almond pulp, remove it from the refrigerator before mixing it with the rest of the ingredients to bring it to room temperature. Then, with your fingers, crumble it to the smallest possible crumbs. If using almond meal, blitz it in a food processor until it reaches a fine, crumbly texture. Almond pulp (almond meal or almond flour), chocolate, and sugar should all have the same weight. Once, I only had 125 grams of almond pulp, so I used that as the ratio for the rest of the ingredients. The butter in most recipes has the same amount; however, my recipe contains half. I made it several times as the original, but it came up too buttery for my family tasters and my taste. So, we decided to keep a less buttery version of this easy gluten-free dessert. If you use a different ratio, you might still have a caprese cake that is slightly different in height and size and less or more fudgy or dry. In fact, this ratio is my favourite because in a 20 cm round springform, it comes out just tall enough, which I think makes for a good-sized slice. Well, you can always double the recipe for a bigger party and a delicious Italian caprese cake. If you wish, you can splash some liquor, rum, or citrusy essence to get your version. This simple caprese cake recipe is so versatile, so good, and so easy. Just keep trying, and don’t forget to let me know in the comments!Dani x x
Nutrition
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Thank you for stopping by! I’m Dani!
nutrition student | Healthy Live Promoter | Gluten-free recipe developer
Welcome to DeGlutenista Nutrition!
Your visit really means the world to me. I’m happy to share simple, nourishing gluten-free recipes and practical food tips focused on gut health and clean eating, all with an emphasis on reducing ultra-processed ingredients.
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