This Chocolate Cake is crafted from a perfect blend of almond and oat flour, offering a gluten-free treat without sacrificing taste or texture. Rich chocolate chips melt throughout the cake, creating pockets of gooey chocolate that enhance every bite. This cake combines the nutty subtlety of almonds and the wholesome flavor of oats, making it not only delicious but also more nutritious than traditional chocolate cakes.
Why You’ll Love This
You’ll adore this cake for its moist texture and deep chocolate flavor, enhanced by the natural sweetness and health benefits of almond flour. It’s an indulgent dessert that feels light enough to enjoy without the guilt. The addition of chocolate chips provides a delightful texture and an extra chocolatey experience, making it a perfect choice for all chocolate lovers.
Perfect Occasion
This cake is ideal for any occasion requiring a special dessert that can be enjoyed by everyone, including those with gluten sensitivities. It’s perfect for birthdays, family gatherings, or as a special treat at any dinner party. Additionally, its elegant appearance and rich flavor make it suitable for festive celebrations or as a luxurious weekend dessert.
Decoration Tips
- Drizzle melted chocolate over the top for a glossy, professional finish.
- Sprinkle with powdered sugar or cocoa for a classic touch before serving.
- Garnish with fresh berries or mint leaves to add a pop of color and freshness to the presentation.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich chocolate flavor.
Ingredients:
- 150 grams (1 1/2 cups) Almond Flour: Provides a gluten-free base and moist texture.
- 50 grams (1/2 cup) Oat Flour: Adds a mild, hearty flavor and helps bind the ingredients.
- 1 teaspoon Baking Powder: Helps the cake rise and become light.
- Pinch of Salt: Enhances the chocolate and nut flavors.
- 3 Eggs: Add structure and richness.
- 100 grams (1/2 cup) Endulzante: Sweetens the cake naturally.
- 125 grams (1/2 cup) Almond Milk: Adds moisture.
- 2 tablespoons Coconut Oil: Provides fat, helping to keep the cake moist.
- 90 grams (1/2 cup) Chocolate Chips: Adds gooey, melty chocolate pockets throughout the cake.
- Vanilla Extract: Enhances all the flavors.
Instructions:
- Prepare Oven and Pan: Preheat your oven to 350°F (180°C) and line your baking mold with parchment paper.
- Melt Chocolate: Heat the almond milk and then remove from the heat. Add the chocolate chips and let sit until melted, stirring occasionally until smooth.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, endulzante, vanilla, and oil. Once blended, incorporate the melted chocolate (ensure it’s cooled slightly).
- Combine Dry Ingredients: Sift almond flour, oat flour, baking powder, and salt into the wet ingredients. Fold gently to combine without overmixing.
- Bake: Pour the batter into the prepared pan, optionally sprinkling extra chocolate chips on top for added richness. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Enjoy this rich and satisfying Almond and Oat Flour Chocolate Cake, where every slice is packed with delicious, chocolatey goodness!
