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Chocolate Blender Cake

Makes one 9-inch cake

1½ hours 20 minutes active, plus cooling

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Thanks to a countertop blender, this moist chocolate cake—which happens to be gluten-free—and its thick, rich glaze come together easily, speedily and with only a few dishes to clean. We start by blitzing whole almonds (either skin-on or blanched work, but be sure they’re raw, not roasted) until powdery, essentially making our own almond flour, then throw in the rest of the batter ingredients and blend for a couple minutes more. We prefer Dutch-processed cocoa powder in this cake, as it gives the crumb a deep, dark color, but lighter-hued natural cocoa works fine, too, if that’s what you have. A sprinkle of flaky salt is a simple, elegant way to garnish this dessert. Or, for a fun, festive finish, top the glazed cake with a smattering of crunchy bits. We especially love crushed pretzels, chopped toasted nuts, even mini marshmallows—or a combination of the three. And if you’ve used marshamallows, consider toasting them with a kitchen torch.

Makes one

9-inch cake


Don’t blend the glaze until the chocolate chips have had a couple minutes to soften after the hot cream as been poured onto them. This ensures a smooth, shiny consistency without lumps. It’s best to use the glaze immediately after blending, as it sets up rather quickly.

1½ hours

20 minutes active, plus cooling

For the cake:

  • 110

    grams (¾ cup) raw almonds (see headnote)


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