Chocolate Almond Flour Cake

Naturally gluten free, this cake is made with almond flour for the perfect flavor and texture to pair with rich, dark chocolate. If you have a strong chocolate craving, bake this.

Chocolate Almond Flour Cake

This chocolate almond cake was the result of a chocolate craving that couldn’t be curbed. With a deep chocolate flavor, it is well suited for the chocolate lover in your life. I prefer to heat each slice for 15 seconds in the microwave before serving. When heated, the warm cake takes on a gooey texture reminiscent of fudge brownies and cookies fresh from the oven.

As a bonus, the cake is naturally gluten-free.

Chocolate Almond Flour CakeChocolate Almond Flour Cake

This gluten-free Chocolate Almond Cake relies on almond flour to hold it together and give the cake texture. Dark, semi-sweet, or milk chocolate acts as a base for the cake—follow your preference here. Several eggs are used, which help to set it up similar to a thick custard. Serve for the chocolate lover in your life (especially if that person happens to be you).

Chocolate Almond Flour Cake

Chocolate Almond Flour Cake
 
Naturally gluten free, this cake is made with almond flour for the perfect flavor and texture to pair with rich, dark chocolate. If you have a strong chocolate craving, bake this.
Author:
Recipe Type: Dessert, Chocolate Baking
Serves: 9-inch cake
Ingredients
  • 8 tablespoons (113 grams) butter, melted
  • 9 ounces (250 grams) dark. semisweet, or milk chocolate, melted
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 tablespoon espresso powder
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • 1½ cups (200 grams) almond flour
  • ½ teaspoon baking powder
  • Powdered sugar, for sprinkling (optional)
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch cake pan and set aside.
  2. In a medium bowl, whisk together the melted butter, melted chocolate, 4 egg yolks, espresso powder, vanilla, and salt until uniform. Set aside.
  3. In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar, and continue beating until the egg whites form stiff peaks, about 8-10 minutes. Fold in the almond flour and baking powder. Carefully stir in the chocolate mixture,
  4. Transfer batter to the prepared pan and bake for 25-30 minutes, or until the middle of the cake barely wiggles. Take care not to over-bake the cake or it will be dry.
  5. Before serving, sprinkle with powdered sugar. I prefer to heat each slice in the microwave for 15 seconds until the cake is warm and gooey. You'll want to do this too.

 

Kristin Rosenau

Kristin Rosenau

Kristin Rosenau is a baker and science teacher with a serious sweet tooth. She began an affair with butter and sugar fresh out of college and her love for baking has only matured since. The voice behind the blog Pastry Affair, Kristin develops recipes for the home cook, combining classic recipes and homespun flavors with a dash of honesty.

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