I’ve decided to be generous and give you my secret recipe for the ultimate chocolate cake and quite possibly the most magnificent chocolate cake of all time. The best part about this Almond Flour Chocolate Cake is that it can be made with few ingredients and is great for breakfast.
A bit of a sweeping statement I know, especially with so many CC recipes making the same claim. But one bite of this deliciously rich, moist and utterly luscious cake will confirm you’re onto a winner and have you helplessly devouring the whole thing, powerless to resist its deep, dark, chocolate charms.
I am talking about fluffy, gluten-free almond flour chocolate cake. The moist texture with a touch of honey not only makes it naturally sweetened but also delicious.
My chocoholic friends say it’s orgasmic.
And I have to agree. I’m thrilled to tell you, this glorious cake scores on all levels. Apart from having the most wonderfully intense chocolatey taste, it has a proper cake texture. By that I mean it’s moist yet ‘cakey’ with a bit of crumb.
It isn’t a damp squidgy cake that can’t decide whether it’s a cake or a brownie. Neither does it collapse in the middle – a la Nigella’s Chocolate Cloud Cake although according to her it’s meant to, which seems a bit weird if you ask me! I was always taught if a cake sinks there’s something wrong with the mix. Meeow!
To bring you the best chocolate cake, I’ve spent months testing recipes, including ones by Delia Smith, Rosemary Shrager, Nigella, Sophie Grigson and one from the River Café. And not one of them comes close to the cake I’m giving you here. Double Meeow! But it’s true.
Either the texture was wrong, or they weren’t anywhere near chocolate enough. The wonderfully named Chocolate Nemesis from River Cafe came close in flavour, but the texture let it down. I’ve since been told it’s notoriously tricky to get right if I’d known that in the first place I wouldn’t have attempted it!
But I digress.
The point is the chocolate cake you’re looking at here is pretty simple to make. It’s creamy yet light because it contains almond flour that makes it even tastier Yet unlike other flour cakes, there’s no faffing around whipping up egg whites or careful folding in. You make it along the lines of a standard sponge. There’s nothing ‘A’ Level about it. It also slides effortlessly out of the tin without collapsing in the process.
But what grabs me most is the taste and texture. It is sensational with a capital S. I almost feel I should keep this recipe secret; it’s so good. But being the kind-hearted soul that I am, feel I must share it with you, so you can experience it for yourself and hopefully drop me a line afterwards to tell me just how wonderful I am for giving it to you!
Why Gluten-free cake is a must-have?
At the point when I began exploring different avenues regarding gluten heating, I accepted that the outcomes would be second-rate – such a trade-off.
In any case, I find that cakes made with almond flour and raised with preparing soft drinks are similarly as fleecy and scrumptious as cakes made with refined flour, rather than yeast-based heated products, which have no genuine replacements as I would like to think.
This almond flour chocolate cake is an ideal model. It is magnificently delicate, wet and chocolaty. I have served it to individuals that are not on any extraordinary eating routine (and are not hypersensitive to nuts, obviously), and they cherished it.
Ingredients You need to make this monastery.
This cake is as easy as cooking an egg. You will need only seven ingredients to make this almond flour chocolate cake. Keep reading the article to find the exact measurements.
I feel a cake as good as this deserves a decent topping. In this case, nothing less than a ganache will do. If you want to cover the sides of the cake as well, make double the amount. The quantity I’m giving you here though is enough for a decent sandwich filling and topping.
(Note* One final point, you can either make a large cake or split the mixture equally between two sandwich tins as I have done here. I can vouch that both work equally well. If you’re making one large cake, cook it for 40-45 minutes otherwise cook for 30-35 minutes if using two sandwich tins.)
List of Ingredients
- Honey: 1/2 Cup
- Eggs: One Large Egg
- Vanilla Extract: As Per Taste (Use the real thing for a better taste)
- Almond Flour: As per servings
- Cocoa Powder: Use natural unsweetened cocoa powder for a better taste
- Kosher Salt: 1/4 tsp
- Baking Soda: 1/4 tsp or 1 tsp of baking powder
How to make almond flour chocolate cake
As we discussed earlier, this is such an easy cake to make. Keep reading this article to find detailed instructions. Here I am mentioning a few necessary steps.
- Get a large mixing bowl, whisk eggs in it and then add honey and vanilla flavour.
- Start adding almond flour and cocoa powder in it slowly, then the salt and baking powder or baking soda.
- Now pour the batter into a well-greased plate or anything in which you want to bake it. Now start baking it at 325 degrees for 30 minutes.
Tricks for making this recipe a success
I suggest, for best outcomes, that you measure the almond food flour by weight, not by volume. This is in every case genuine when heating, and it’s particularly apparent when preparing with almond flour.
Since this formula depends on preparing soft drinks as a leave, you should utilize regular cocoa powder and not Dutch-handled cocoa powder. Dutch cocoa powder isn’t acidic so it won’t respond to the preparing pop, and the cake will be level as opposed to cushioned.
Serving of almond flour chocolate cake
You can serve it plain and believe me serving it as plain without adding anything makes it the best snack for breakfast. But if you like it with a topping or any frost, you can use the following options. If you want to use any sweetener other than honey, use it in powder form.
- You can have it with chocolate frosting
- You can try it with cream cheese frosting
- Best to eat with whipped cream and barriers
- Chocolate whipped cream is also a great addition to this almond flour chocolate cake.
How you can keep or manage the leftovers
You can keep extras of this almond flour chocolate cake in the ice chest, in a water/airproof holder, for as long as seven days.
They additionally freeze well. I cut the cooled cake first and at that point place the cuts in cooler sacks. You can tenderly defrost the solidified cuts in the microwave.
Reviews of this cake
Pinterest analysts appear to appreciate this cake truly. Here are a couple of their remarks:
- This was utterly delicious! I utilized palm sugar rather than nectar, and it turned out to be consummated. So cushioned and damp!
- Chocolaty is thus simple to make. It’s to a higher degree a thick cake and would be extremely decent with a berry sauce and whipped beating. This could make a somewhat rich sweet.
- Boy was it acceptable! I made a coconut cream whipped cream to go with it, delicious. Will make it again without a doubt!
Why is Almond Flour Chocolate Cake Good For You?
Chocolate is perfect for those vegetarians who don’t eat meat. After all, chocolate comes from a plant, and nutritionists are always saying that we need to eat more plant food. Chocolate comes from the cocoa tree or, Theobroma cacao, as scientifically known.
Although these trees can be found in several geographic locations, they are thought to have originated in the Amazon forests. The cocoa that we are used to seeing in the tin cans at the grocery store comes from cocoa seeds. Manufacturers grind up the cocoa understands to make cocoa powder and chocolate.
Antioxidants Benefits of Chocolate
Chocolate is perfect for those vegetarians who don’t eat meat. After all, chocolate comes from a plant, and nutritionists are always saying that we need to eat more plant food. Chocolate comes from the cocoa tree or, Theobroma cacao, as scientifically known. Although these trees are found in several geographic locations, they are thought to originate in the Amazon forests. The cocoa that we used to see in the tin cans at the grocery store comes from cocoa seeds. Manufacturers grind up the cocoa seeds to make cocoa powder and chocolate.
The Oxygen Radical Absorbance Capacity or ORAC is a scientific measurement of the antioxidant capabilities of food. The higher the ORAC value, the greater its antioxidant properties. In tests, surprisingly, chocolate has a more excellent ORAC value than many healthy foods which are touted as being high in antioxidants. I hope you have enjoyed this Almond Flour Chocolate Cake recipe with easy-to-follow instructions. Need More Recipes? Keep following us to remain updated.
The cocoa cake is one of those life luxuries that needs no introduction. For vegans who don’t consume meat, chocolate is ideal. After all, chocolate is a product of a plant, and dietitians frequently advise us to increase our intake of plant-based foods.
This chocolate cake made with almond flour is incredibly moist, rich and chocoholic. Because we utilized maple syrup and almond flour to make it extra rich and moist, it is ten times better than a conventional chocolate cake, and you will never be able to tell that it is gluten-free or dairy free.
You can eat this cake with confidence knowing there is gluten in it because it is made with almond flour, which is gluten-free by nature. In actuality, this chocolate cake made with almond flour has no grains. Extracts of this almond flour chocolate cake can be stored in the ice chest for up to seven days in an airtight container.
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Frequently Asked Questions
Almond flour imparts taste in the form of a slight richness, a very slight sweetness and other flavours by adding fat, which helps preserve moisture baking using flour increases the shelf life of baked goods.
It is very nutrient-dense and may have a variety of positive health effects, including a lower risk of heart disease and better blood sugar regulation. Almond flour is a wonderful alternative for people who have celiac disease or wheat sensitivity because it is also gluten-free.
Due to its low carb count and higher fat content than wheat flour, almond flour is suitable for keto diets. According to studies, the ketogenic diet may be useful for weight loss. Additionally useful in treating diabetes, cancer and epilepsy.