Naked Almond Flour Chocolate Cake
Ingredients
The cake
-
4
ounces
butter or refined coconut oil
-
4
ounces
dark baking chocolate
-
2
cups
fine blanched almond flour
-
⅔
cup
cane sugar or fine raw sugar
-
⅓
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
4
large
eggs, separated into yolks and whites
-
½
cup
unsweetened plain almond milk
-
1
teaspoon
vanilla extract
-
1
teaspoon
cream of tartar or 2 teaspoons white vinegar
Coconut cream frosting/filling
-
2
cans
chilled coconut cream
-
3
tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
¼
cup
powdered sugar (optional)
Optional toppings
-
baked fruit or fresh berries
-
extra coconut whipped cream
-
crushed pistachios or other nuts
-
chocolate shavings
Instructions
- Chill coconut cream in the fridge for 24 hours.
- Preheat the oven to 350°F and prepare cake pans with parchment paper and oil.
- Melt butter and chocolate together using a double boiler or microwave.
- In a bowl, whisk together almond flour, sugar, cocoa powder, baking soda, and salt. Stir in egg yolks, milk, and vanilla.
- Whip egg whites until soft peaks form.
- Combine melted chocolate with the batter, then gently fold in the whipped egg whites.
- Pour the batter into prepared pans and bake for 20 to 25 minutes, rotating pans halfway through.
- Cool the cakes in the pans before removing.
- Prepare the frosting by whipping chilled coconut cream with maple syrup, vanilla, and optional powdered sugar.
- Assemble the cake by layering with frosting and adding toppings as desired.
Nutrition Facts (estimated)
Servings
14-15
Calories
413
Total fat
27.5g
Total carbohydrates
26.4g
Total protein
6.9g
Sodium
204.4mg
Cholesterol
71mg
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