By Katja Kromann
Cooking from scratch with whole foods - grain free

Mazarin almond cake

Mazarin almond cake

I can't even tell you how many times I have made this cake. A couple times a month for the past two years at least. It is that good. And that easy to make.

Just 7 ingredients mixed together in the food processor, then add chocolate. Quick, easy, minimal clean-up. My kind of recipe.

Mazarin almond cake 3

I love that it uses ingredients that I almost always have on hand so that I can bake this at a moment's notice.


3 eggs

8-9 dates, pitted

4 tablespoons coconut oil

1/2 cup of almonds or almond flour

1/2 cup of shredded coconut

1 tsp vanilla powder or vanilla extract

1/2 tsp almond essence.

Dump all the ingredients into a food processor and process it on full speed. Scrape down sides if necessary.

I had some feed back from someone who substituted the coconut oil for butter and she did not like how it came out taste-wise. So definitely be using coconut oil for this one.

Line a pie dish with parchment paper. Then use a spatula to form the batter into a disc shape that is about an inch tall and about 8 or 9 inches wide.

Bake at 380F convection (If regular oven then 360F) for 25-35 minutes.

While the cake is in the oven, chop up about one bar of dark chocolate. I prefer 80-85%.

Remove from oven when it is golden brown and looks similar to mine as seen below. Then immediately spread the chocolate pieces out on top of the cake.

The chocolate will melt pretty quickly. When it does, spread it out with the back of a spoon.

Next let it cool. Then refrigerate. This cake tastes best after it has cooled down.


It is hard to wait.

Mazarin almond cake 3

Mazarin almond cake 3

When I spread the batter out, I don't make it go all the way to the sides of the pie dish. The batter does not spread out during baking. I take care that the cake is about the same thickness all around, so it bakes evenly.

Mazarin almond cake 3

Mazarin almond cake 3

Mazarin almond cake 3

I turn out the cake onto my towel covered hand, then turn it back onto a plate after it comes out of the oven, before I add the chocolate. This is so that I can re-use the parchment paper (it won't be covered in chocolate). I usually re-use the same paper 2-3 times before it becomes too worn. Saves a bit of money and the planet.

Wouldn't it be great if someone invented a pie dish with a silicone lining. Maybe they already did...

Mazarin almond cake 3

This cake is totally awesome on its own, but if you want to pump it up, and why wouldn't you?, it is awesome with raw whipping cream too, and raspberry coulis. Or ice cream. Or both.

Mazarin almond cake 3

I have served this to many friends and many of them have been surprised that it is gluten free.

Mazarin almond cake 3

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This article: Mazarin almond cake first appeared on Share
Katja Kromann
About Katja Kromann

I am a Danish American decorating life in Seattle. I love all things design and I love coming up with or simply documenting the dishes we eat so that I can go here for inspiration.

I can’t think of anything more fun than coming up with a recipe or project, making it, photographing it and sharing it with you on my websites. My Portfolio
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