Almond Flour Chocolate Cake Recipe
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5.0
3 reviews
Excellent
Almond Flour Chocolate Cake Recipe
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The BEST Almond Flour Chocolate Cake recipe that is moist, fluffy, and tastes just like regular chocolate cake (with even better texture in my opinion!) Use my Chocolate Buttercream Frosting or my Chocolate Sweet Potato Frosting (linked below) to frost the cake. You can even drizzle it with chocolate ganache!
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Ingredients
- 1 cup (237ml) hot water
- 2 Tbsp (11g) instant coffee granules
- 1 cup (237ml) full-fat canned coconut milk or half & half
- 1 cup (237ml) avocado oil *
- 4 large eggs
- 1 Tbsp (15ml) lemon juice or cider vinegar
- 2 tsp (10ml) vanilla extract
- 3 ½ cups (350g) finely ground almond flour
- 1 cup (130g) tapioca flour
- 1 ⅔ cups (284g) coconut sugar or regular cane sugar
- 1 ⅔ cup (167g) raw cacao powder
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
Frosting Options:
- 1 batch Chocolate Buttercream
- 2 to 3 batches Sweet Potato Chocolate Frosting
- 1 to 3 batches Dairy-Free Chocolate Ganache**
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Instructions
Bake the Cake:
- Heat up a kettle of hot water. Combine 1 cup of hot water with 2 tablespoons of Instant coffee granules to make a mug of coffee. Allow it to sit and cool. The coffee needs to be at room temperature before mixing it with the other ingredients.
- Preheat the oven to 350 degrees F. Line three (8-inch) springform pans with parchment paper. Grease the sides of the pan with butter or spray with cooking oil. Note: you can also use two 9-inch cake pans if you prefer.
- Transfer the instant coffee, full-fat coconut milk, melted butter, eggs, lemon juice, and vanilla extract to a mixing bowl and mix until the wet ingredients are well-combined.
- In a separate large mixing bowl, stir together the dry ingredients until all the clumps are out. If you’d like to sift the dry ingredients, feel free.
- Pour the wet mixture into the bowl with the dry mixture and mix until a thick and smooth cake batter forms.
- Divide the cake batter between the three cake pans. Bake for 22 to 24 minutes, or until cakes test clean. My trick for checking cakes for doneness is to take their internal temperature (just like you would meat). To do so, insert a digital thermometer into the center of the cake. If it reads 190 degrees Fahrenheit or higher, it is cooked through.
- Remove cakes from the oven and allow them to cool completely. Note that cakes fall apart easily when they are manipulated when still warm. For this reason, it is best to bake the cakes well in advance of when you need them so that there is plenty of time to allow them to cool off.
Frost The Cake:
- Prepare your frosting of choice, or use store-bought frosting.
- Spread about 2 tablespoons of frosting (or buttercream) in the center of a cake stand (or a large serving plate). This ensures the cake stays stable and doesn’t slide while you’re decorating or transporting the cake. Place the first cake layer on top.
- After adding the first layer of cake, smear the top with frosting (or buttercream). Add the second cake layer and a second layer of frosting. Repeat for the third cake layer. Spread the remaining frosting around the edges of the cake so that the cake is fully encased. Or, for a “naked cake” look, only spread a small amount of frosting around the edges. This is also known as a crumb coat and it gives the cake a sort of rustic or unfinished look.
- Allow the cake to set up for at least 2 hours, until the frosting feels firm to the touch. This ensures the cake is easier to slice. Slice cake and enjoy with a scoop of vanilla ice cream!
Notes
- *Replace the avocado oil with 1 cup of melted butter or with ¾ cup of melted coconut oil if you’d like.
- *Replace the avocado oil with 1 cup of melted butter or with ¾ cup of melted coconut oil if you’d like.
- **I like making one batch of ganache to drizzle over the top of the cake, but you can make more if you intend to use it in lieu of frosting.
- **I like making one batch of ganache to drizzle over the top of the cake, but you can make more if you intend to use it in lieu of frosting.
- Nutrition Facts are based on serving 15 slices of a 3-layer cake using the sweet potato chocolate frosting.
- ⅓ cup hot water
- 2 tsp instant coffee
- ½ cup full-fat canned coconut milk or half & half
- ⅓ cup avocado oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup + 2 Tbsp almond flour
- ⅓ cup tapioca flour
- ½ cup cocoa powder
- ½ cup granulated sweetener of choice
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ tsp cinnamon, optional
- Follow the same instructions above, using one 8-inch round or square pan.
- ⅓ cup hot water
- 2 tsp instant coffee
- ½ cup full-fat canned coconut milk or half & half
- ⅓ cup avocado oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup + 2 Tbsp almond flour
- ⅓ cup tapioca flour
- ½ cup cocoa powder
- ½ cup granulated sweetener of choice
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- ¼ tsp cinnamon, optional
Nutrition Information
Show Details
Serving
1Slice (of 12)
Calories
797kcal
(40%)
Carbohydrates
88g
(29%)
Protein
15g
(30%)
Fat
48g
(74%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Cholesterol
89mg
(30%)
Sodium
128mg
(5%)
Potassium
679mg
(19%)
Fiber
11g
(44%)
Sugar
60g
(120%)
Nutrition Facts
Serving: 12Slices
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Serving | 1Slice (of 12) | |
| Calories | 797kcal | 40% |
| Carbohydrates | 88g | 29% |
| Protein | 15g | 30% |
| Fat | 48g | 74% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 89mg | 30% |
| Sodium | 128mg | 5% |
| Potassium | 679mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 60g | 120% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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