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SideChef
Recipes
Gluten-Free
Almond Flour Chocolate Cake
Recipe

12 INGREDIENTS • 13 STEPS • 1HR 15MINS

Almond Flour Chocolate Cake

5
1 rating
Easy Almond Flour Chocolate Cake Recipe makes a flourless, gluten-free cake topped with fudgy chocolate ganache. It's incredibly moist with a light, fluffy crumb, making it irresistible!
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Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
Easy Almond Flour Chocolate Cake Recipe makes a flourless, gluten-free cake topped with fudgy chocolate ganache. It's incredibly moist with a light, fluffy crumb, making it irresistible!
1HR 15MINS
Total Time
$1.93
Cost Per Serving
Ingredients
Servings
8
US / Metric
Large Egg
4
Farmhouse Eggs® Large Brown Eggs, separated, room temperature
Granulated Sugar
1 cup
Granulated Sugar, divided
Unsalted Butter
1/4 cup
Unsalted Butter, melted, chilled
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Almond Flour
2 cups
Almond Flour
Dutch Processed Cocoa Powder
1/2 cup
Dutch Processed Cocoa Powder
Baking Powder
1 tsp
Baking Powder
Salt
1/2 tsp
Salt
Chocolate Ganache
Semi-Sweet Chocolate Chips
1 cup
Semi-Sweet Chocolate Chips
or Bittersweet Chocolate Chips
Heavy Cream
1/2 cup
Heavy Cream
Whipped Cream
to taste
Whipped Cream
for serving
optional
Fresh Blueberry
to taste
Fresh Blueberries
for serving
optional
Nutrition Per Serving
VIEW ALL
Calories
485
Fat
32.0 g
Protein
8.9 g
Carbs
50.3 g
Add to plan
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Almond Flour Chocolate Cake
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author_avatar
Mama Gourmand
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/

Author's Notes

Almond flour cake may be stored at room temperature or refrigerated for up to three days. If stored in the refrigerator, the texture will become more like a flourless chocolate cake, a little denser and fudgy.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.
step 2
In a medium bowl, beat the Farmhouse Eggs® Large Brown Eggs (4) until foamy. Gradually add Granulated Sugar (1/2 cup) and continue beating until stiff, glossy peaks form. Set aside.
step 3
In a separate large bowl, beat the egg yolks with the remaining Granulated Sugar (1/2 cup) until thick, pale, and doubled in volume, about 2 minutes. Beat in the Unsalted Butter (1/4 cup) and Vanilla Extract (1/2 Tbsp).
step 4
Sift in the Almond Flour (2 cups), Dutch Processed Cocoa Powder (1/2 cup), Baking Powder (1 tsp), and Salt (1/2 tsp). Beat until well mixed.
step 5
Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
step 6
Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in comes out with a few moist crumbs attached.
step 7
Meanwhile, prepare the ganache. Pour the Semi-Sweet Chocolate Chips (1 cup) into a small heat-proof bowl. Heat the Heavy Cream (1/2 cup) in the microwave or on the stove until very hot, but not boiling.
step 8
Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes.
step 9
When the cake is done, let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before topping with ganache.
step 10
Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
step 11
Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides.
step 12
Transfer the cake to the refrigerator to set the ganache, for at least 15 minutes, then carefully remove the wax paper strips. Optionally, top with Whipped Cream (to taste) and Fresh Blueberries (to taste).
step 12 Transfer the cake to the refrigerator to set the ganache, for at least 15 minutes, then carefully remove the wax paper strips. Optionally, top with Whipped Cream (to taste) and Fresh Blueberries (to taste).
step 13
Serve your Almond Flour Chocolate Cake at room temperature. Enjoy!
step 13 Serve your Almond Flour Chocolate Cake at room temperature. Enjoy!
Tags
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Gluten-Free
Microwave
Snack
Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
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