Almond Flour Chocolate Cake
User Reviews
5
Almond Flour Chocolate Cake
Description
The Almond Flour Chocolate Cake blends superfine almond flour with unsweetened cocoa powder, large eggs, honey, vanilla extract, salt, and baking soda to produce a chocolate dessert with a tender crumb. The cake is baked in a well-greased 8-inch pan at 325°F until set and toothpick clean, yielding a moist texture and a rich cocoa taste without Dutch-process cocoa powder.
This recipe’s use of almond flour creates a gluten-free cake base with a nutty undertone. Honey sweetens the cake naturally and keeps it moist. Baking soda activates with the acidic cocoa powder for rise and lightness. The batter is thin, poured into the pan carefully, and baked for about 30 minutes, then cooled fully before slicing.
The cake pairs well with fresh fruit or whipped cream as toppings and can be served as a dessert or snack. Proper measuring by weight ensures correct texture. Leftovers keep well in the fridge up to a week or can be frozen for months, maintaining soft consistency when thawed gently.
For those concerned about baking soda flavor, replacing it with fresh baking powder is an option, but cocoa powder must remain natural and unsweetened for proper chemical reaction. Honey can be substituted with sugar-free alternatives combined with stevia. Careful measurement prevents dryness or texture issues.
Ingredients
- ½ tablespoon butter for greasing the pan, unsalted
- 4 egg large
- ½ cup honey see notes below
- 1 tablespoon vanilla extract
- 1 cup almond flour 4 ounces, superfine
- ½ cup cocoa powder not Dutch-processed, unsweetened
- ⅛ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 325°F. Grease a nonstick 8-inch cake pan with soft, unsalted butter. Make sure the pan is truly nonstick. You can also use a well-greased 9-inch ceramic or glass pie plate.
- In a large mixing bowl, whisk together the eggs, honey, and vanilla extract.
- Gradually whisk in the almond flour and cocoa powder. Finally, whisk in the salt and baking soda. The batter will be fairly thin.
- Pour the batter into the prepared pan. Bake the cake until the center is set and a toothpick inserted in its center comes out clean, for about 30 minutes. Start checking after 25 minutes in case your oven runs hot.
- Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve.
Notes
- Measure almond flour by weight (4 ounces) to avoid a dry cake.
- Use natural, unsweetened cocoa powder, not Dutch-process, to ensure proper leavening with baking soda.
- Avoid ammonia smell by optionally substituting baking soda with 2 teaspoons of fresh baking powder.
- Honey may be replaced with a sugar-free honey alternative plus ½ teaspoon stevia glycerite without compromising texture.
- Store cake leftovers in an airtight container in the fridge for up to one week or freeze sliced portions for up to three months.
- Defrost frozen slices gently in the microwave for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 198kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 137mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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