Are you looking for a delectable gluten-free chocolate cake recipe that's easy to make and topped with a rich chocolate frosting? Look no further! Our chocolate cake with almond flour is naturally sweetened with maple syrup and coconut sugar, making it refined sugar-free. The use of unsweetened cacao powder gives it a rich and fudgy chocolate flavor that's simply irresistible.
Cake Ingredients
Our chocolate cake with almond flour requires only 8 simple ingredients, making it a convenient and straightforward recipe. Almond flour, coconut sugar, unsweetened cacao powder, baking soda, salt, eggs, pure maple syrup, and pure vanilla extract are all you need to create this delightful dessert.
Making the Cake
The process of making this cake is incredibly easy and quick. Preheat the oven to 325 degrees Fahrenheit and line a 9" cake pan with parchment paper. Then, mix the dry ingredients, whisk the wet ingredients, combine the wet and dry mixtures, pour the batter into the pan, and bake for 45-50 minutes. Once baked, let the cake cool before frosting.
Frosting Ingredients
The chocolate frosting for this cake is equally simple to make and requires only 6 ingredients: powdered sugar, butter, unsweetened cacao powder, unsweetened almond milk, pure vanilla extract, and salt. This frosting perfectly complements the rich flavor of the cake and adds a delightful finishing touch.
Making the Frosting
To make the frosting, cream the butter and sugar, add milk, vanilla, and salt, and slowly incorporate the powdered sugar until the desired consistency is achieved. This easy-to-follow process ensures that you'll have a smooth and delicious frosting to adorn your cake.
Frosting The Cake
Once the cake has cooled, simply spread the frosting over the top using a butter knife or cake spatula. You can get creative with different frosting patterns or add sprinkles for a festive touch. The result is a visually appealing and scrumptious dessert that's perfect for any occasion.
Ingredient Substitutions
While our recipe is designed to be gluten-free and refined sugar-free, we also provide suggestions for ingredient substitutions to accommodate different dietary preferences. Whether it's the type of flour, sweetener, or dairy-free options, we've got you covered with helpful tips for making this recipe your own.
Equipment
You won't need any fancy equipment to prepare this cake. A few mixing bowls, a whisk, and a standard cake pan are all you need. For the frosting, an electric hand mixer or stand mixer can be used to achieve the perfect consistency.
Storing and Freezing
If you have leftovers, our cake can be stored in an airtight container in the fridge for 5-7 days. Additionally, we provide instructions for freezing the cake, allowing you to enjoy this delightful treat at a later time.
More Recipes to Enjoy
If you're a fan of gluten-free desserts, we offer a variety of other recipes that are sure to tantalize your taste buds. From chewy chocolate chip pecan cookies to easy blueberry cheesecake overnight oats, there's something for everyone to enjoy.
Conclusion
Our chocolate cake with almond flour is a delightful gluten-free dessert that's easy to make and sure to impress. With its rich and fudgy chocolate flavor, simple ingredients, and straightforward preparation, this recipe is a must-try for anyone looking to indulge in a delicious and wholesome treat. Whether it's for a special occasion or a casual gathering, this cake is bound to be a crowd-pleaser.
By providing a detailed and comprehensive guide to creating this delectable dessert, we aim to offer valuable content that not only satisfies your culinary cravings but also enhances your cooking experience. Enjoy the process of baking and savoring this delightful chocolate cake with almond flour!
FAQs
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Why is my gluten-free cake chewy? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
What do you do with almond flour? ›
Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads. It can also be used as a gluten-free breading or coating for fried or baked foods. You can also use it as a thickening agent in soups, stews, and sauces.
What is the trick to baking with gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
How do you keep gluten-free cakes moist? ›
Tips for best results
- Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. ...
- Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free.
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
Can you overbeat a gluten free cake? ›
Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.
How do you keep gluten free cake from falling apart? ›
Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.
What is lazy cake made of? ›
This no bake dessert recipe includes a handful of simple ingredients that can be found in your pantry: biscuits (cookies), butter, sugar, and cocoa powder, combined together then rolled into a log in a plastic wrap, and served after freezing.
What is puppy cake made of? ›
Whisk together eggs, peanut butter, oil, honey and milk (little peanut butter lumps ok). Stir in carrots. Then add flour and baking soda, stir until just combined (over mixing = hard cake = sad birthday pooch). Divide batter between the cake pans, spread and smooth surface.
What is a Chocolate Truffle Cake? A chocolate truffle is a type of chocolate candy that's usually made of ganache (heavy whipping cream + chocolate). The chilled ganache is rolled into balls and then coated in sweetened cocoa powder or melted chocolate.
Why does almond flour go bad? ›
Almond Flour and Other Nut Flours
Nuts have oils in them that can make nut flours go rancid sooner than their wheat-based counterparts. You'll want to taste a bit of the flour to really judge whether it's good—it will taste rancid if it isn't.
What happens if you use almond flour instead of all-purpose? ›
Almond flour can carry more moisture than traditional flour, therefore, you may need to add more of it to a recipe to prevent watery batter or dough. The extra moisture helps prevent baked goods from drying out quickly.
What helps gluten-free dough rise? ›
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
Should gluten-free cake batter rest before baking? ›
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
Does gluten-free flour rise with baking powder? ›
By adding gluten-free baking powder, it automatically gives your bakes a little extra rise so that in some cases, you don't even need to add extra baking powder. However, it's still pretty common to add a little extra, just in case.
How does gluten-free flour affect cakes? ›
Cakes, pancakes, quick breads, other batter-based products: Batter-based products need gluten for its gas-retaining ability that produces a well-developed interior structure and a tender crumb. Replacing wheat flour with a combination of gluten-free flours and gums can help retain gas to develop structure.
