There’s something truly magical about the smell of chocolate cake wafting through the house. It brings back fond memories of family gatherings and cozy afternoons spent baking with loved ones. Today, I’m thrilled to share with you my Almond Flour Chocolate Cake recipe, a delightful twist on the classic chocolate cake that’s perfect for those seeking a gluten-free alternative without compromising on taste.
I first stumbled upon this recipe during a visit to a quaint little café in San Francisco, where the baker was kind enough to share her secrets. The rich, moist texture of the cake, coupled with its deep chocolate flavor, was unforgettable. I knew I had to recreate it at home, and after a few tweaks, I came up with this version that has since become a family favorite.
One of the best things about this recipe is its simplicity. With just a handful of ingredients, you can whip up a decadent dessert that feels both indulgent and wholesome. The almond flour adds a lovely nutty undertone and keeps the cake moist, while the coconut sugar brings a subtle caramel flavor that pairs beautifully with the cocoa. For those who prefer a different sweetness profile, brown or white sugar works just as well.
This cake is perfect for any occasion, whether it’s a birthday celebration, a special dinner, or just because you deserve a treat. And let’s not forget the frosting – a rich, velvety layer of chocolate that ties everything together. If you’re feeling adventurous, try adding a dash of espresso powder to the batter for an extra kick, or sprinkle some sea salt on top for a sweet and salty delight.
I hope you enjoy making (and eating!) this Almond Flour Chocolate Cake as much as my family and I do. It’s a recipe that’s sure to become a staple in your baking repertoire, bringing joy and deliciousness to your home.
Making the Almond Flour Chocolate Cake
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Ingredients
- 1/2 teaspoon baking soda
- 1 cup chocolate frosting
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 1/2 cup canola oil (or any neutral oil * See notes)
- 1 tablespoon vanilla extract
- 1/2 cup arrowroot powder
- 1 1/2 cups almond flour
- 4 large eggs
- 1 1/2 cups coconut sugar (can use brown or white sugar)
Directions
- Preheat the oven to 350°F and grease two 9-inch springform pans.
- In a large bowl, thoroughly combine all the dry ingredients.
- Incorporate the oil, eggs, and vanilla extract into the dry mixture, stirring until well blended.
- Evenly distribute the batter between the prepared pans.
- Bake for 35-40 minutes, checking for doneness with a skewer inserted into the center, which should come out mostly clean.
- Let the cakes cool completely before layering them with the chocolate frosting.
FAQs:
Can I substitute almond flour with another type of flour?
Yes, you can substitute almond flour with other nut flours like hazelnut or cashew flour. However, almond flour provides a specific texture and moisture content, so using a different flour may slightly alter the cake’s texture and flavor.
What can I use as a substitute for canola oil?
If you prefer not to use canola oil, you can substitute it with other neutral oils like vegetable oil, grapeseed oil, or sunflower oil. Additionally, melted coconut oil or olive oil can also be used, although they might add a slight flavor to the cake.
Is there a way to make this cake dairy-free?
Yes, this cake can be made dairy-free by ensuring the chocolate frosting used is dairy-free. You can find dairy-free chocolate frosting at most grocery stores or make your own using dairy-free chocolate and a plant-based milk or cream alternative.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar amount, but it may affect the cake’s texture and sweetness. To maintain balance, consider reducing by small increments, like 1/4 cup, and taste-testing the batter. Alternatively, you can use natural sweeteners like honey or maple syrup, but these may also alter the cake’s consistency.
How do I store leftover almond flour chocolate cake?
To store leftover cake, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to two days or refrigerated for up to a week. For longer storage, you can freeze the cake for up to three months. Thaw it in the refrigerator overnight before serving.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Just make sure to wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it for the best texture and flavor.
Almond Flour Chocolate Cake
Ingredients
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut sugar can use brown or white sugar
- 1/2 cup arrowroot powder
- 1 cup chocolate frosting
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cocoa powder
- 1/2 cup canola oil or any neutral oil * See notes
- 4 large eggs
- 1 1/2 cups almond flour
Instructions
- Preheat your oven to 350°F. Grease two 9-inch springform pans and set them aside.
- In a large bowl, mix all your dry ingredients thoroughly. Add the oil, eggs, and vanilla extract. Stir until everything is well combined.
- Divide the batter evenly between the two greased pans. Bake for 35-40 minutes, or until a skewer inserted into the center comes out mostly clean.
- Allow the cakes to cool completely before layering them with frosting.
