I’ve been making this cake a lot for the past year, and I swear I don’t think I can ever get tired of it! It is so tasty, light and fluffy, and so easy to make! There’s also no flour or butter so it is gluten-free and certainly earns its ‘guilt-free’ name. Oh, and did I mention it is sooooo delicious? All my friends and family keep asking me for a recipe so here it is. It comes from Annie Bell’s Gorgeous Cakes book which includes so many other amazing recipes – I absolutely love making cakes from that book.


Annie Bell’s Guilt-Free Chocolate Cake

Makes one 1 x 20cm cake

Sponge ingredients:

  • 4 medium eggs, separated
  • 150g golden caster sugar
  • 3 tbsp cocoa powder, sifted
  • 225g ground almonds
  • 1 tsp baking powder, sifted

Filling ingredients:

  • 2x 250g tubs of ricotta, drained
  • 3 tbsp set honey
  • 4 tbsp coarsely grated dark chocolate (70-85% cocoa solids) (as per recipe book or fruit to decorate the top, just like I did)


  1. Preheat the oven to 180°C fan/ 200°C/ gas mark 6 and butter a 20cm cake tin 9cm deep with a removable base.
  2. Stiffly whisk the egg whites in a medium bowl – a handheld electric whisk is best.
  3. Whisk together the egg yolks and sugar in a large bowl until pale and creamy.
  4. Fold the egg whites into the egg mixture in three goes, then fold in the cocoa, the ground almonds and baking powder.
  5. Transfer the cake mixture to the prepared tin, smooth the surface, and bake it for 35 minutes until the sponge has begun to shrink from the sides and a skewer inserted into the centre comes out clean.
  6. Run a knife around the edge of the cake and leave it to cool in the tin.
  7. Place the ricotta and honey in a food processor and whizz until smooth (if you do this by hand, it will remain grainy).
  8. Remove the collar from the cake, but you can leave it on the base for ease of serving.
  9. Slit the cake in half, taking into account the height in the centre of the cake.
  10. Reserving a couple of tablespoons of the ricotta cream, spread the rest over the base and sandwich the top half.
  11. Spread the reserved cream in a thin layer over the surface of the cake and scatter over the grated chocolate, which should conceal all but the very edge of the cream. (Or use fruit)
  12. Set aside in a cool place.
  13. If keeping the cake longer than a few hours, cover, chill and bring it back up to room temperature for 30-60 minutes before serving.

Enjoy and you’re welcome 🙂

You Baby Me Mummy