Almond Flour Chocolate Cake Recipes

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment rounds and grease with vegetable oil or nonstick cooking spray.
• Whisk the almond flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Break up any large pieces of almond flour with your fingers. Add the oil, eggs, and milk. Mix the batter until smooth. Use a handheld whisk or electric mixer.
• Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to settle the batter.
• Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Remove the pans from the oven. Place on a wire rack. After about 8 minutes, turn the cakes out of the pan and place directly onto the wire rack to cool completely.
• Frost cooled caked with frosting. Cover cake and store on the counter for up to three days or freeze up to three months.
• Whisk together powdered sugar,cocoa powder, and salt to combine in a small bowl.
• In a large bowl, cream the butter unitl light with a mixer. Stop mixer and add the powdered sugar mixture and milk. Turn mixer to low and mix utnil combined. Increase mixer speed to medium. Mix frosting until fluffy. If frosting seems too thick, add an additonal tablespoon of milk.

ALMOND FLOUR CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line 3 round 8 inch cake pans with parchment paper and set aside.
• It's easiest to lightly grease the sides and bottoms, then cut out round pieces of parchment and place them in each pan so they stick easily. You can also use 2 9 inch round pans, but see notes for adjustments in baking time etc.
• In a large mixing bowl, whisk together all wet ingredients. Be sure to shake the can of coconut milk before opening so that the creamy white part is well combined with the more watery part. You need 1 1/2 cups total, which is just shy of 1 can. Reserve the rest for the frosting!
• In a second bowl, whisk together all dry ingredients. Be sure to spoon and level all flours, do not scoop right from the bag!
• Combine the dry ingredients into the wet ingredients and whisk well until a batter forms.
• Transfer to the prepared pans and fill each as evenly as possible. If you have a kitchen scale you can use it to get accurate measurements. Otherwise, just eyeball it!
• Bake for 30-38 minutes. My oven was exactly 35 minutes, but all ovens are different. Check with a toothpick for doneness. If using 2 nine inch pans, bake time will be around 35-42 minutes, but check with a toothpick.
• Once done, remove from the oven, and let cool in the pans for about 15 minutes or until easy to handle.
• Once cool enough, flip over onto a cooling rack, they should slide right out, but if not, just lightly tap the bottom.
• Let cool completely before frosting. A little bit of internal heat will cause the frosting to melt, so be sure they are completely cool. You can stick them in the fridge if you need to speed things up.
• While cooling, make the buttercream by beating together the palm shortening or butter with the coconut milk until creamy.
• Beat in the sifted sugar, sifted cocoa and all remaining ingredients until your desired consistency is reached. If it's too thin, add more sugar, if it's too thick add some regular non-dairy milk.
• Once the cake is cool, frost between each layer and then frost the outside. Enjoy!

FLOURLESS CHOCOLATE-ALMOND CAKE

Steps:

• Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
• Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
• Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.

CHOCOLATE ALMOND CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
• In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
• Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.