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Chocolate Almond Cake (Gluten-Free)

  • Author: Kathryne Taylor
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Diet: Dairy-Free, Gluten-Free, Paleo

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This chocolate cake made with almond flour is rich, tender and delicious! It’s made with simple and wholesome ingredients, and happens to be gluten-free. Recipe yields one 9-inch cake, enough for 8 slices or more. 

almond chocolate cake

Ingredients

  • 2 cups (180 grams) blanched almond flour, spooned and leveled, plus extra for dusting the pan
  • ½ cup (50 grams) unsweetened cocoa powder (Dutch process AKA processed with alkali)
  • 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • 4 large eggs
  • ⅔ cup maple syrup or honey
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • Optional topping: ¼ cup sliced almonds or your frosting of choice

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch metal springform pan or cake pan with oil or butter. Dust it generously with almond flour to prevent sticking, then pour out the excess.
  2. To make the cake: In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk to blend.
  3. Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil and vanilla extract, and whisk to blend.
  4. Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.
  5. Scrape the batter into the prepared pan (it will be runny; don’t worry). If you’re adding sliced almonds, sprinkle them all over the top, leaving about an inch clear around the perimeter. Bake for 38 to 42 minutes, or until the center is firm to the touch.
  6. Let the cake pan rest on a cooling rack for at least 30 minutes. If you used a springform pan, carefully remove the outer piece now. Top as desired, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.

Notes

Recipe adapted from my Gluten-Free Almond Cake with Berries on Top. 

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://cookieandkate.com/chocolate-almond-cake/