Chocolate Pecan Cake - Gluten Free Chocolate Cake
This Chocolate Pecan Cake is a luxurious flourless chocolate cake aka gluten-free chocolate. This simple, easy and effortless recipe gets its light and airy texture from the pecans and whipped egg whites. With chocolate in the batter and as a topping this is a chocolate lover's ultimate dessert. The recipe does not use any flour so it makes a perfect dessert during Passover too.
Chocolate Cake Perfect for Passover (Save/Pin)
I came to Israel in 2005. Every year for Passover the whole family gets together for dinner and everyone brings their contribution to the table. I usually was always the one in charge of dessert and a side dish. BUT Passover means no flour. So I had to think of a dessert that was without flour.
Well, I bought this Chocolate Pecan Cake and everyone loved it. Since then I have been making this dessert every year for Passover. Yup! Every year! It's now become a family tradition. Everyone expects me to bring this for Passover now. They now call it a Veena's Passover Chocolate Cake.
The recipe is adapted from one of my favorite cookbooks 'Best ever Baking' by Carole Clements. I made changes to the original recipes. But, I absolutely adore this book. I've had this book with me forever and It never fails me.|
Note: If you are making this for Passover/Pesach, make sure all the other ingredients in the list including chocolate and sugar are kosher for Passover. (Kaser le Pesach)
Ingredients and substitutes (Save/Pin)
- Pecans - This recipe uses pecan meal instead of flour. Now pecan meal is just pecans pulsed in the food processor until ground fine.
- Nuts - if pecans are not your choice of nuts go ahead and use other nuts as well. I have tried this with cashews and almonds as well as walnuts and almonds. A word of advice when using walnuts - while they are a perfect combination with chocolate they are high in fat so they tend to release too much oil and they do have a strong flavor. It would be recommended to use half walnuts and half almonds instead.
- Chocolate - This cake is all about the chocolate so it is really really important that you use good quality chocolate. I like to use 70% cocoa, but a minimum of 60% would be highly recommended.
- Eggs - Sounds like a lot of eggs compared to the other ingredients but that's what keeps this recipe so light and airy.
- Cream of tartar - this helps stabilize the egg whites when beating to stiff peaks but if you can't find it, omit it and beat the egg whites with just a pinch of salt.
- Unsalted butter - I always prefer to use unsalted butter but salted works just as well. Omit the salt in the recipe if you choose to use unsalted butter.
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer like a K-Mix or Kitchen Aid. Having said that, you don't have to buy an expensive stand mixer, a simple hand mixer works great too.
- I believe in weighing ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- The same goes for my measuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- I think one set of baking pans is a must for anyone a home baker. For my coffee cakes, I like to use my 8 x 8 square baking pan or 9 x 3 inch round baking pan or 9 x 13 sheet cake pan.
- Once baked always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
- Every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quickly or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly
Tips when making nut meal (Pecan-meal)
- If you toast and cool the nuts before you pulse they taste better and they even pulse better.
- Start by adding the nuts to the food processor - pulse a few times until coarse ground.
- Then add a tablespoon or two of sugar or powder sugar from the recipe and add it to the food processor.
- The sugar will prevent the nuts from releasing any oil and grind them further finely.
- Continue with the recipe using the remaining sugar. The sweetness will be adjusted when you add this pecan meal.
How to Make a Chocolate Pecan Cake (Save/Pin)
- Prepare an 8" baking pan for baking.
- Dissolve coffee in boiling water and set aside.
Toast & Grind Pecans
- Preheat oven to 120 C /240 F and toast the nuts for about 10 mins. Remove the nuts.
- Then turn the oven up to 350 F / 170 C.
- Place the Nuts and 1/3 of the sugar in a food processor.
- Grind to a fine powder. Do not over grind as the nuts will get oily and become a paste.
- You can use a sieve to make sure it is ground fine.
Melt Chocolate
- Melt the chocolate and butter in a microwave-safe bowl at 30-sec intervals until melted.
Whisk Eggs
- Place the eggs yolks and 1/3 of the sugar in the bowl of an electric mixer and whisk until light and fluffy. Set aside.
- In a clean greaseproof bowl - whisk the Egg Whites, salt, cream of tartar and remaining 1/3 of the sugar.
- Whisk until stiff peaks form but still shiny.
Combine
- Add the Chocolate Mixture to the Egg Yolks mixture followed by the Vanilla.
- Next, add in the ground nuts and cooled coffee.
- Fold the egg whites into the chocolate mixture... first with the whisk then switch to a spatula using a folding motion.
- The batter is now ready for baking.
Bake in a Water Bath
- Pour batter in the prepared baking pan.
- Place the pan on the center rack, add 1 cup of boiling water on the rack outside the pan. This will help keep the cake moist.
- Bakes for about 30 to 35 minutes, The top will be crisp.
- There may be a crack on the top and you will see that the cake is almost done.
- If you insert a skewer it will have some cake crumbs but not wet gooey batter.
- Let cool in the pan completely, the center will sink so don't worry, it's normal.
Prepare the Glaze
- Melt the Chocolate, Butter, and Honey in a microwave-safe bowl.
- Half dip a few pecans in the chocolate glaze as shown in the video for decorations. Place on a parchment paper and in the fridge to set for a few minutes.
- Pour the rest of the chocolate glaze on the cake.
- Place the nuts on the cake as shown in the video.
- Let the chocolate set in the fridge. Once completely cooled.
- Use a hot knife to loosen the sides of the cake.
- Transfer to a serving platter.
- You can use a few crushed pecans for the sides if you wish too!
Frequently asked questions
Yes, you can. This cake can be kept in the fridge for up to a week and can be frozen for up to a month. Make sure to wrap it well to prevent freezer burns and thaw in the fridge a day before you need it.
Absolutely. Try almonds, cashew nuts, hazelnuts. I would avoid walnuts and macadamia as these are very high in fat and do not work the same in this recipe.
It is always recommended to whip eggs at a low speed, then moving up to high speed as well as adding sugar slowly, one tablespoon at a time. Often when air is beaten into the egg too quickly the batter, when baked, tends to deflate or skin. This is an issue not just with gluten-free but often regular wheat flour cakes too.
I have not tested this cake with gluten-free flour so I cannot recommend it. However, I do have a tried and tested gluten-free chocolate cake that is absolutely delicious.
No, the result would not be this light and fluffy. However, I do have a flourless chocolate cake that does not have any nuts.
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Chocolate Pecan Cake
Print Pin RateDescription
Ingredients
For the Cake
- 150 grams (0.75 cups) Sugar divided into 3
- 3 (3 ) Eggs separated
- 75 grams (2.65 oz) Unsalted butter
- 150 grams (5.29 oz) Chocolate
- 1/4 tsp (0.25 tsp) Salt
- 1/8 tsp (0.13 tsp) Cream of tartar
- 1 tsp (1 tsp) Coffee - dissolved in 2 tbsp hot water
- 125 grams (1.26 cups) Pecan meal
Chocolate Honey Glaze
- 150 grams (5.29 oz) Chocolate
- 50 grams (1.76 oz) Butter
- 1 tbsp (0.52 oz) Honey
Instructions
- Prepare a 9" baking pan for baking.
- Dissolve coffee in boiling water and set aside.
Toast & Grind Pecans
- Preheat oven to 120 C /240 F and toast the nuts for about 10 mins. Remove the nuts.
- Then turn the oven up to 350 F / 170 C.
- Place the Nuts and 1/3 of the sugar in a food processor.
- Grind to a fine powder. Do not over grind as the nuts will get oily and become a paste.
- You can use a sieve to make sure it is ground fine.
Melt Chocolate
- Melt the chocolate and butter in a microwave-safe bowl at 30 sec intervals until melted.
Whisk Eggs
- Place the eggs yolks and 1/3 of the sugar in the bowl of an electric mixer and whisk until light and fluffy. Set aside.
- In a clean grease-proof bowl - whisk the egg whites, salt, cream of tartar and remaining 1/3 of the sugar.
- Whisk until stiff peaks form but still shiny.
Combine
- Add the chocolate mixture to the egg yolks mixture followed by the vanilla.
- Next, add in the ground nuts and cooled coffee.
- Fold the egg whites into the chocolate mixture... first with the whisk then switch to a spatula using a folding motion.
- The batter is now ready for baking.
Bake in a Water Bath
- Pour batter in the prepared baking pan.
- Place the pan on the center rack, add 1 cup of boiling water on the rack outside the pan. This will help keep the cake moist.
- Bakes for about 30 to 35 minutes, The top will be crisp.
- There may be a crack on the top and you will see that the cake is almost done.
- If you insert a skewer it will have some cake crumbs but not wet gooey batter.
- Let cool in the pan completely, the center will sink so don't worry, it's normal.
Prepare the Glaze
- Melt the chocolate, butter, and honey in a microwave-safe bowl.
- Half dip a few pecans in the chocolate glaze as shown in the video for decorations. Place on a parchment paper and in the fridge to set for a few minutes.
- Pour the rest of the chocolate glaze on the cake.
- Place the nuts on the cake as shown in the video
- Let the chocolate set in the fridge. Once completely cooled.
- Use a hot knife to loosen the sides of the cake.
- Transfer to a serving platter.
- You can use a few crushed pecans for the sides if you wish too!
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used
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Gabi
Your nut loaded chocolate cake sounds and looks YUMMY !!!!!! This recipe is a must try and absolutely perfect for Passover.
Veena Azmanov
Thank you, Gabi. This is perfect for Passover.
Geetha Priyanka
This flourless cake looks absolutely gorgeous!!! Chocolate and pecan combo sounds amazing, I can imagine how delicious this cake would taste.
Veena Azmanov
Thank you, Geetha. It was very delicious.
Anita @ Daily Cooking Quest
I am weak to anything with chocolates and nuts, and your photos makes me drool. I don't have pecans at home, but I do have a surplus of almond, so I guess I'll be making this soon. 🙂
Veena Azmanov
Thanks, Anita. Chocolate is my weakness too.
Meghna
Looks delicious & scrumptious and that too a flourless cake. Thanks for the recipe.
Veena Azmanov
Thanks, Megha.
Pam Greer
I love how rich and decadent it looks! I've made a flourless chocolate cake before, but not with nuts! I can't wait to try your version!
Veena Azmanov
Thanks, Pam. Yes, this is rich and decadent.
Matt Ivan
I’m trying to cut out gluten so this is perfect!
Veena Azmanov
Thanks Matt.
jordin
The perfect gluten free chocolate cake! Can’t wait to try this recipe out.
Veena Azmanov
Thanks Jordin
SHANIKA
Chocolate and Pecans are such a great combo! This cake looks amazing!
Veena Azmanov
Thanks, Shanika.
Andrea Metlika
This looks beautiful and delicious! Perfect for Pesach.
Veena Azmanov
Definitely perfect for Pesach, Andrea.
Jacqueline Debono
I don't think I have ever made a flourless cake but Veena's Passover cake (love that!) looks fabulous! Def want to try it!
Veena Azmanov
Thanks, Jacqueline. We love flourless cake. You must try.
Sarah Cornwell
Hi Veena - does the recipe neeed 3 eggs - I assume this is what 3 nos means? There seem to be a lot more yolks in the picture? Sarah
Veena Azmanov
Yes, Sarah. yeah the nos mean numbers. I've done that mistake in a few recipes,, because when writing the recipe in haste in the kitchen -- Instead of writing large - I wrote nos. I will change as I get to them. So hard to find them in 800 over recipes. Thanks will change this soon. I will be adding a video for this soon too. It's a very popular recipe.
Sarah Cornwell
Thank you Veena - I did use three eggs and the cake was divine! So excited to have found your wonderful site! All because I googled pecan meal in cake! Thank you!
Veena Azmanov
Thank you, Sarah. I am so happy to hear you have success with this recipe and that you enjoyed it so much. We do love this cake and make it every year. I hope it becomes a family favorite for you too. Thank you so much for coming back to write this feedback. Positive feedback like this is so motivating and makes me happy. Thank you.
Linda Nortje
The cake looks absolutely decadent ! I would hound you on a weekly basis to bake me one, never mind having to wait a year 😉
Veena Azmanov
You must try this Linda. You will love it.
Danielle Wolter
Oooooh I love a flourless chocolate cake. This sounds so delicious!
Veena Azmanov
Thanks Danielle
Jeanette
Such a lovely cake this is 🙂
Veena Azmanov
Thanks Jeanette
Danielle
Oh this totally sounds like my kind of cake. I adore chocolate and pecans together. Cut me a slice!
Veena Azmanov
Thanks Danielle. Me too
Brian Jones
What a glorious sounding cake, so rich and unctuous. A perfect accompaniment to a cuppa Joe!
Veena Azmanov
Absolutely! Rich for sure.
Jane
Oh yum! I love flourless cakes, they are always so moist and delicious. Thanks for sharing 🙂
Veena Azmanov
Absolutely Jane.
Linda
Flourless chocolate cakes are one of my favorite indulgences. They're so thick, rich and creamy and this one looks like it has all those delicious attributes and then some. I love the way you decorated with the chocolate covered nuts and can see why they ask you to bring the dessert every year. I would too if you were bringing this cake!
Veena Azmanov
Thank you Linda. Yes, it has now become a family favorite
Roxana
This looks like a fantastic and detailed recipe of a rich cake. Pecan meal use is not so common. Interesting to try.
Veena Azmanov
Thanks Roxana. You can use other nuts too - We love the combination of pecans and chocolate
Danielle
Veena, this sounds so delicious! My boyfriend is a huge fan of chocolate and would love it if I made this for him.
Veena Azmanov
Thanks Danielle - I'm sure he will love this
Sharon
Such a thick and chocolatey cake. This looks delicious and perfect for the upcoming holidays.
Veena Azmanov
Thanks Sharon - definitely perfect for the holidays
Bascerra
Tried this cake last weekend. Love it. Thank you for sharing. Mine looked just like yours.
Veena Azmanov
Thank you Bascerra. So happy to here you enjoyed this recipe and that it looked exactly like mine. Thank you for coming back to write this feedback. Always happy to here from those who try my recipes. Please do tag me on Instagram @veenaazmanov when you share so I can see it. Or you can share it with me on my Facebook Page.
Amy
Hi Veena,
Am baking this for second time! Everyone love it. Some even want to buy?. Thank you for this great recipe.
Veena Azmanov
Thank you so much Amy. I am so happy to hear that.
Molly Kumar
That looks so delicious Veena !!! I'm such a big Chocolate cake fan and this glutenfree version is definitely going on my 'to try' list. I also love the fact that you chocolate-covered the pecans for that extra yum 🙂
Veena Azmanov
Thank you so much Molly. Hope you try it.
Kylee
Oh, that looks perfect. Rich, dense and chocolatey - exactly what I want in a cake!
Veena Azmanov
Thank you Kylee. It sure is rich, dense and chocolatey
Kelly
I like that you tell why certain ingredients and step are necessary, thank you! Sometimes I try to cut corners or make substitutions and don't always know if I'm making a mistake until it's too late.
Veena Azmanov
Thank you Kelly. I like cutting corners too mostly because I'm so busy.. hence the must do steps..
Jennifer A Stewart
Half of my family is Jewish and when I brought my redneck hubby home for our first Passover he put Tabasco in his matzo ball soup LOL!! I am always looking for things to make for them! This cake is gorgeous!
Veena Azmanov
Oh I know what you mean Jennifer. My husband had a new experience when he went to Bombay for the fist time.. He loved it but everything was so unlike what he is use to.
Christine McMichael
My husband loves pecans AND chocolate, so I know that he would absolutely love this cake! Saving to try one day very soon! 🙂
Veena Azmanov
Thank you Christine. If he love chocolate and pecans.. he'll love this!!
Noel Lizotte
Oh Veena!
Thanks for this fabulous recipe! I'm ready to dive into that pecans and all!
I'll be looking up that cookbook, too ... can always use a recommended cookbook added to the shelf.
Veena Azmanov
Thank you Noel. Oh it's an amazing book.. worth every penny.
Traditionallymodernfood
Cake looks super yum.. I should try this for my son
Veena Azmanov
Thank you !
[email protected]
This cake looks sooo good. Love the chocolate and pecan combination and the fact that it's gluten free is even more appealing!
Veena Azmanov
Yes it sure is gluten free. Chocolate and Pecan is always a fav combination
Traditionallymodernfood
Chocolate always create magic in any dish.. I can imagine the taste
Veena Azmanov
Thank you
Traditionallymodernfood
Chocolate always create magic in any dish. I can imagine the taste
Veena Azmanov
Thank you Traditionally modern food
Sara @ Modern Little Victories
I'm so used to pecan pie as a dessert that I never think of pecans in a cake or anything like this.and then with chocolate? Yes please! It looks so incredible and moist!
Veena Azmanov
Thank you Sara. I love pecans myself so this is one of my favorites
Dene' V. Alexander
How lovely is this cake!!! And just perfect to Passover! Looks so rich and moist!
Veena Azmanov
Thank you Dene
Byron Thomas
Veena, that's a beautiful cake! I love the idea of making it with pecan flour and I love the dense, moist look of it. A must try for sure!
Veena Azmanov
Thank you Byron. Yeah the Pecan and Chocolate make an excellent combination.
Julia
Veena - I love love love this cake!!! I made flour less chocolate cakes before but they used almond meal and I never even thought of using other kinds of nuts. Pecans are one of my favourite nuts though so this cake just sounds absolutely amazing!!!
Veena Azmanov
Thank you Julia. I too love Pecans and Chocolate so this is one of my favorite cakes
Emily @ Recipes to Nourish
Oh my goodness, this looks so decadent and rich! I love that this cake is gluten-free and that you used pecan meal for the "flour" base" I bet it tastes delicious! It's so pretty too!
Veena Azmanov
It was very delicious Emily. Thanks. I love the combination of Pecan and Chocolate so yeah this tasted incredible