Gluten-free Almond Chocolate Cake

February is the month of love and what says more “love” than chocolate 💕?! I developed this Gluten-free Almond Chocolate Cake probably at least two years ago. It is our go-to for special occasions and birthdays and it is beyond delicious!! The cake is rich, velvety, and dark. The chocolate icing ties it nicely together and the raspberries add an unexpected “zing” 😍.

Do not be fooled by the slightly longer list of ingredients. This cake is not complicated to make!! First, you mix the flour, baking powder, vanilla, and salt. Then you heat chocolate and ghee in a water bath whilst stiffening egg whites. After, you beat egg yolks and coconut sugar fluffy, add the melted chocolate, non-dairy milk, and flour mixture before sifting the egg whites under. Whilst the cake is cooling, you can quickly combine the icing ingredients. My husband always thinks there should be more icing – so you can technically double or add a third more on the icing part 😉.

Also – I have to say I am beyond pleased with how the pictures turned out. The light caught the chocolate in all the right places 🥰. Which reminds me that I desperately need to continue my photography course 😆.

Why is this Gluten-free Almond Chocolate Cake good for you?

Cocoa

Cocoa powder is what makes chocolate, ultimately, chocolate! You get cocoa powder by crushing cocoa beans and extracting the fat or cocoa butter. I had the privilege of doing this myself once in Ecuador. There is nothing better than seeing ingredients right where they are from and “freshly picking them from the tree” so to speak. But I digress…. cocoa powder. Cocoa is antibacterial and super rich in antioxidants, namely polyphenols. Antioxidants are super-fighting powers, protecting us against free radicals and combating oxidative stress. Polyphenols, specifically, have been linked to a reduction in inflammation, and improved cholesterol, as well as blood sugar levels.

Cocoa may help in lowering blood pressure levels. The flavanols in cocoa powder improve nitric oxide levels in the blood. Nitric oxide relaxes the inner muscles of the blood vessels and thereby enhances blood pressure levels. Basically, the blood does not need to apply as much pressure through the vessel because there is more “room” for it to move. The most noticeable effect was seen in people who already were experiencing high blood pressure. The effect of reducing your blood pressure, coupled with reducing cholesterol levels is also hugely beneficial for your heart. Unfortunately, the process of heating and processing cocoa diminishes quite a few of these beneficial antioxidant properties. Nevertheless, I believe cocoa’s health benefits are impressive!!

How I can adjust this Gluten-free Almond Chocolate Cake to my dietary requirements?

This recipe is gluten-free and vegetarian. If you do eat sweets as part of your paleo lifestyle, you can make this recipe paleo by using paleo-approved chocolate. If you would like to make this cake nut-free, swap the almond flour for equal amounts of sorghum flour. Due to the eggs used, this cake is, sadly, not vegan.

Other Cake and Sweet Treat Options on the Blog

I have a massive sweet tooth, so I always try to come up with “healthier” versions of my favorite recipes 😋. I tried to limit this one down – cannot even pick a favorite. They are all so delicious!!!

• Gluten-free Carrot Cake with a Vegan Buttercream Frosting
• Lemon Blueberry Polenta Bread
• Very Coconutty and Lime Naked Cake
• Strawberry Banana Muffins (can also be turned into a Banana bread)
• Gluten-free Pumpkin Pie

And that is it for this week 🤗. I hope you enjoy this cake for your next special occasion and/or whenever the need for something truly chocolatey arises 🥰. As always, I would love to hear what you think!! Please let me know how you liked the recipe by either posting in the comments below and/or rating the recipe! I cannot wait to hear from you!!

Gluten-free Almond Chocolate Cake

5 from 1 vote

Recipe by Ann Robejsek Course: Dessert, cakeCuisine: Gluten-free bakingDifficulty: Medium

Servings

10

pieces

Prep time

30

minutes

Baking time

32

minutes

This gluten-free almond chocolate cake is a decadent, velvet, chocolatey dream! Make it for that next special occasion or as a birthday treat.

Ingredients

• Dry ingredients

• 180 gr. 180 almond flour

• 4 tbsp 4 arrowroot starch

• 2 tsp 2 baking powder

• 1 tsp 1 vanilla powder

• 1 tsp 1 salt

• Wet ingredients

• 300 gr. 300 dark chocolate (70% or more)

• 4 tbsp 4 ghee

• 8 8 eggs, separated

• 2 tbsp 2 lemon juice

• 1.5 cup 1.5 (230 gr.) coconut sugar

• 1 cup 1 non-dairy milk

• For the icing

• 300 gr. 300 coconut yogurt

• 3 tbsp 3 cocoa powder

• 4 tbsp 4 maple syrup

• A pinch of salt

• To top

• Raspberries

• Strawberries

• Coconut shavings

How to

• Line the bottom of two round baking forms (9 inch / 21 cm diameter) with parchment paper. Use a bit of coconut oil or ghee to oil the form. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) on the top and bottom heat setting
• Dry ingredients
• Add the almond flour, arrowroot starch, baking powder, vanilla powder, and salt to a bowl and mix well and set aside
• Wet ingredients
• Make a water bath (simply fill a small pot with water, put it on the stove, and add a bowl that is heatproof, e.g. glass or metal on top) and melt the chocolate and ghee together in it
• Separate the eggs. Add the lemon juice to the egg whites and whisk until firm (the lemon juice helps the eggs whites to firm up). Set aside
• In a small blender, blend the coconut sugar into a powder. Add to the egg yolks and beat until light and fluffy. Add the melted chocolate and ghee mixture, along with the non-dairy milk, and mix. Now add the dry ingredients and mix until combined. Add the egg whites and sift under. You still want to retain a bit of that lightness but there is a chance that the darker the chocolate you will have to beat it in
• Pour into the two prepared baking forms and put them into the oven. Bake for ca. 32 – 35 minutes or until a toothpick comes out with a little bit of crumb when you insert it (else it may get too dry). Once done, take out of the oven and let cool completely
• For the icing
• Whilst the cake is cooling, mix the coconut yogurt, cocoa powder, maple syrup, and salt. Put in the middle, and on top. Decorate with coconut shavings and raspberries. Serve and enjoy!!

Notes

• My husband loves the icing and always asks for “more” you could double the amount for a more chocolatey experience
• You can also only make one layer of the cake – simply halve the ingredients