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RECIPE
12 INGREDIENTS 13 STEPS 1hr 15min

Almond Flour Chocolate Cake

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!
Almond Flour Chocolate Cake Recipe | SideChef
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!
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/
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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/
1hr 15min
Total Time
$1.93
Cost Per Serving

Ingredients

Servings
8
US / METRIC
4
Large Eggs , separated, room temperature
1 cup
1/4 cup
Unsalted Butter , melted, chilled
2 cups
Almond Flour
1/2 cup
Dutch Processed Cocoa Powder
1 tsp
Baking Powder
1/2 tsp

Chocolate Ganache

1 cup
Semi-Sweet Chocolate Chips
or Bittersweet Chocolate Chips
1/2 cup
Heavy Cream
to taste
Whipped Cream
for serving
(optional)
to taste
for serving
(optional)
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
525
FAT
34.8 g
PROTEIN
12.3 g
CARBS
50.3 g

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 Instructions

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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 Large 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 13
Serve your Almond Flour Chocolate Cake at room temperature. Enjoy!
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Nutrition Per Serving
Calories
525
% Daily Value*
Fat
34.8 g
45%
Saturated Fat
13.0 g
65%
Trans Fat
0.0 g
--
Cholesterol
140.2 mg
47%
Carbohydrates
50.3 g
18%
Fiber
6.3 g
22%
Sugars
37.9 g
--
Protein
12.3 g
25%
Sodium
243.5 mg
11%
Vitamin D
--
--
Calcium
138.9 mg
11%
Iron
3.0 mg
17%
Potassium
152.0 mg
3%
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