About this Almond Flour Chocolate Cake recipe
Everybody loves a chocolate cake! But if you have a family member who has a gluten allergy, we know how challenging it is to come up with a delicious yet healthy dessert, like cake.
Today is special! With our special chocolate cake recipe, you and your family can now enjoy it. Moist, chocolatey, and naturally sweetened with maple syrup, this gooey chocolate cake is the perfect reward for a long day—or even a special treat for your loved ones! It’s also free from gluten and dairy so everyone can enjoy a slice. The creamy frosting is incredibly smooth and adds the perfect touch of sweetness to this indulgent treat. Trust us, and you won’t resist getting another slice.
Put on your oven mitts, and let’s get baking!
For The Gluten-Free Chocolate Cake
- 2 cups gluten-free almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted organic coconut oil
- 1/2 cup pure maple syrup (or honey)
- 4 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
For The Dairy-Free Frosting
- 1 cup of unsweetened and organic coconut cream
- 1/4 cup of pure maple syrup or honey
- 1/4 cup of organic coconut oil
- A pinch of salt (a little goes a long way)
- 1 tsp of vanilla extract
* For flours, mixes, baking tools, and pans visit King Arthur Baking.
For The Gluten-Free Chocolate Cake:
- To make this gooey chocolate cake, preheat your oven to 350°F or 180°C and grease an 8-inch cake pan with melted organic coconut oil.
- Combine the dry ingredients like gluten-free almond flour, unsweetened cocoa powder, salt, and baking soda in a mixing bowl.
- In a separate bowl, beat the eggs, and add the pure maple syrup, melted organic coconut oil, and vanilla extract. Mix the ingredients thoroughly. You can also use honey as a substitute for maple syrup.
- Now, it’s time to bring together the dry and wet ingredients. Combine them and mix until a smooth chocolate batter forms.
- Carefully pour your chocolate batter into the cake pan and use a spatula to smooth out the top.
- Bake the chocolate cake for about 25 to 30 minutes. To check if it’s ready, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready to be taken out in the oven!
- Let the chocolate cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Once the chocolate cake is cooled, top it with your dairy-free coconut cream frosting, serve, and enjoy a bite!
For The Dairy-Free Frosting:
- Place a can of organic unsweetened coconut cream in your fridge for a few hours or overnight to separate the cream from the liquid.
- Scoop out the hardened coconut cream into a mixing bowl.
- Now, add pure maple syrup, vanilla extract, melted organic coconut oil, and a pinch of salt to the bowl. (Tip: You can also use honey as a substitute for maple syrup.)
- Beat the coconut cream mixture using an electric mixer until smooth and creamy.
- Place the coconut cream frosting in your fridge for a few minutes to firm it up if it’s too runny.
- Use the coconut cream frosting to top your chocolate cake. You can also add some toppings like fresh fruits or nuts for extra texture and flavor.
Try our healthier spin on the chocolate cake; your life will never be the same once you’ve tasted it!
What Is Almond Flour?
Almond flour is a type of flour that is made from ground almonds. The almonds are typically blanched (i.e., their skin is removed) and then ground into a fine powder, which can be used as a substitute for wheat flour in many recipes.
Almond flour is a popular choice for people who follow a gluten-free or low-carbohydrate diet, as it is naturally gluten-free and contains fewer carbohydrates than wheat flour. It is also high in protein, healthy fats, and other nutrients, making it a healthier option compared to many other flours. Almond flour is commonly used in baking, as well as in recipes for coatings, crusts, and toppings.
Going Nuts for Almond Flour: How Can It Boost Your Health?
Flour is a key ingredient in all kinds of tasty foods, from bread and pasta to cookies and snacks! The most commonly used type of flour is made from wheat.
However, not everyone can enjoy wheat-based products because of allergies or dietary restrictions. And that’s where almond flour comes in—it’s a great alternative! Aside from being super healthy, it’s also gluten-free, which is a big deal for people with celiac disease.
So, what are some of the ways almond flour can boost your health? Well, there are actually quite a few!
- Low in carbohydrates: If you’re following a keto or paleo diet, almond flour is good for you because it’s low-carb and high in healthy fats.
- Gluten-free: Because it’s gluten-free, you can use almond flour as an alternative to wheat flour in baked goods recipes.
- High in protein: Almond flour is a good source of protein that makes you feel full and repairs and builds your muscles.
- Rich in vitamins and minerals: Almond flour also has vitamin E, magnesium, and other important nutrients that your body needs.
- May improve heart health: With healthy fats like monounsaturated and polyunsaturated fats, almond flour improves your cholesterol levels and lower your risk of heart disease.
- May help manage blood sugar levels: Almond flour is low in carbohydrates and high in fiber which regulates your blood sugar levels and improve your insulin sensitivity.
- Versatile ingredient: If you have special dietary restrictions, you can still use almond flour in many recipes like baked goods, pancakes, and bread. It’s a versatile ingredient that can help you make different tasty treats.
Almond flour is high in calories, so you should consume it in moderation. Also, individuals with nut allergies should avoid almond flour.
How Should Almond Flour Be Stored?
It would be best for you to store almond flour in an airtight container in a cool, dry place such as a pantry or cupboard. Keeping almond flour away from moisture is important because it can easily absorb moisture and become clumpy or moldy. For this reason, avoid storing almond flour in your refrigerator or freezer.
If you need to keep almond flour for an extended period, you can freeze it in an airtight container or freezer bag for up to six months. When you want to use frozen almond flour, be sure to bring it to room temperature before using it in a recipe.
How Do I Make Almond Flour At Home?
Making almond flour at home is relatively easy and can be done with just a few simple steps:
- Start by blanching the almonds to remove their skins. To do this, bring a pot of water to a boil, add the almonds, and let them boil for about 60 seconds.
- Drain the almonds and rinse them with cold water. The skins should now be easy to peel off. Gently squeeze each almond to remove the skin.
- Spread the blanched almonds out on a baking sheet and let them dry completely. You can speed up the drying process by placing the baking sheet in a warm oven set to 150-170°F (65-75°C) for 10-15 minutes.
- Once the almonds are dry, transfer them to a food processor or high-powered blender. Pulse the almonds until they are finely ground, taking care not to over-process them, as this can turn the almond flour into almond butter.
- Sift the almond flour through a fine-mesh sieve to remove any large pieces that did not get ground up.
- Store the almond flour in an airtight container in a cool, dry place.
Homemade almond flour has a slightly coarser texture than store-bought almond flour, but it can be used in the same way in baking and cooking. It is also a more economical option than buying pre-made almond flour.
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