Almond Flour Chocolate Cake
DISCLAIMER:
Links in this post may be for awesome stuff I love and recommend:
I will receive a small commission from your purchase. Thanks!
This is a gluten and dairy free chocolate cake, but you may not even know it just from trying it!
I made this DELICIOUS cake for my daughter’s 4th birthday! (She loves unicorns) I didn’t tell my husband it was gluten and dairy free until after he had eaten it. He was so surprised! It it is moist and chocolatey!
It’s just sweet enough, without being sugar overload! It stores well, too.
I’d love to hear if you try it and how you like it in the comments below!
Almond Flour Chocolate Cake
INGREDIENTS:
4 large eggs, room temperature*
2/3 cup oil (I used MCT oil)
3/4 cup coconut or monk fruit sugar
1/4 cup honey
1 ½ cup full fat coconut milk, well shaken*
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
3 1/4 + 1 more tablespoon cups almond flour
1 cup arrowroot powder
1 cup raw cacao powder (or cocoa)
2 teaspoon baking soda
3/4 teaspoon salt
Frosting:
1 cup organic palm oil shortening, or dairy free/grass fed butter, softened
1/4 cup unsweetened coconut milk (can be from a can or carton)
1 1/4 cups coconut sugar*
1/4 cup raw cacao powder *
1 tsp vanilla extract
1/4 cup bittersweet (70% or higher) chocolate chips, chopped (optional)
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
Grease 2 round 9 inch or 3 round 8 inch cake pans with coconut oil, then cut out a parchment paper for the bottom and set aside.
In a large mixing bowl, whisk together eggs, oil, sugar, honey, full fat coconut milk, vanilla, and apple cider vinegar. Be sure to shake the can of coconut milk well before opening!
In a second bowl, whisk together almond flour, arrowroot, cacao, baking soda, and salt.
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.
Bake for 35-45 minutes. Cake is done when toothpick is clean after sticking in the center. If using 3 8 inch pans, bake time will be around 30-40 minutes, but check with a toothpick.
Once done, remove from the oven, and let cool in the pans until you can pick them up.
Once cool enough, flip over onto a cooling rack.
Let cool completely before frosting. You can stick them in the fridge for quicker cooling.
While cooling, make the frosting. In a small saucepan, heat the coconut milk and coconut sugar, stirring constantly, until melted. About 1-2 minutes. Using a mixer, beat together the palm shortening (or butter) with the coconut milk/sugar mixture. Add in the cacao and all remaining ingredients. Mix well. Fold in chopped chocolate chips, if using.
Once the cake is completely cool, frost between each layer and then frost the outside. Enjoy!
Recipe Notes & Variations
Forgot to take out the eggs? Here's a quick room-temperature trick: Crack them into a small bowl, then nest that bowl in a larger bowl filled with warm water. Gently stir the eggs with a clean finger until they're no longer cold - takes about 2 minutes!
Coconut milk flexibility: The carton version works perfectly fine if that's what you have on hand.
Sweetness control: You can use as little as 1/4 cup of sugar if you prefer it less sweet.
Chocolate lovers: Add more cacao powder one tablespoon at a time until you reach your ideal chocolatey intensity.
I get a lot of my ingredients through Thrive Market. The link has a code for 20% off your first purchase!