Cocoa Flan

Makes 12 servings.

This flan is gluten free, light, and very easy to make. It stays moist refrigerated and even frozen.

I like to serve it cold with an assortment of berries and sorbet.   


  • 8 tablespoons unsalted margarine at room temperature cut into small pieces, plus 1 tablespoon for greasing the flan dish
  • ¼ cup imported unsweetened cocoa powder, plus some for dusting
  • 6 large eggs, at room temperature
  • 1 ¼ cups light brown sugar
  • 1 cup finely ground almond flour with skin (See Note)


  1. Preheat the oven to 325F.
  2. Grease a 10 x 1½ inch flan dish.
  3. Place margarine and cocoa in a double boiler and stir until smooth.   
  4. Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar for 5 minutes. Add the cocoa and fold well with a large rubber spatula. Fold almond flour until very well combined.
  5. Pour the batter into the dish and bake the flan in the center of the oven for 30 minutes or until just set. Place on a wire rack to cool.
  6.  Dust with cocoa powder.


I use Bob’s Red Mill almond flour with skin.  It is readily available in all health food stores. It is simply unblanched almonds ground to a flour texture. Once the bag is opened, I keep mine in the freezer to have on hand.