If you are short on flour, this simple Torta caprese is a delicious alternative to classic chocolate fudge cake. For more inspiration, check out our best baking recipes without flour.

Also check out more indulgent chocolate cake recipes such as our easy chocolate cake and chocolate Guinness cake, plus try our gluten-free brownies. Now try our favourite chocolate cake recipes.


  • 200g ground almonds, plus a little extra for the tin
  • 1 tsp baking powder
  • 40g cocoa powder, sifted
  • 200g golden caster sugar, plus 1 tbsp extra
  • split and seeds scraped out vanilla pod
  • 200g unsalted butter, plus more for the tin
  • 4 eggs
  • 125g redcurrants
  • 2 tbsp pistachios, gently crushed in a pestle and mortar

mascarpone cream

  • 200g mascarpone
  • 110g golden caster sugar


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Mix the grounds almonds, baking powder, cocoa, sugar and the vanilla seeds in a bowl. (Add the leftover vanilla pod to caster sugar to make vanilla sugar). Add the softened butter and the eggs, one by one, beating in between.

  • STEP 2

    Toss the redcurrants with the extra 1 tbsp sugar and leave for 2 hours before lightly crushing with the back of a spoon.

  • STEP 3

    Grease a 21cm springform cake tin with butter, and dust with some more ground almonds. Add the mixture and bake for 35-40 minutes or until risen and firm. Allow the cake to cool.

  • STEP 4

    Beat the mascarpone and the sugar together, then serve with the cooled cake, topped with the crushed redcurrants and pistachios.

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