Treat yourself and your loved ones to this Gluten-Free Chocolate Almond Cake, a moist and tender delight that’s perfect for those who prefer or require gluten-free options. This cake is particularly special as it brings immense joy to my son Juan, who has dietary restrictions. It boasts a super tender crumb, moist texture, and a rich chocolate flavor that is exquisite and not overly sweet.
Why You’ll Love This Recipe: This cake uses almond flour, which not only makes it gluten-free but also adds a nutty depth to the flavor profile. The use of pure unsweetened cocoa powder enhances the chocolatey essence without making it too heavy. Chocolate chips sprinkled on top add a lovely texture and extra chocolate punch that melts beautifully as it bakes.
Perfect Occasion: This cake is ideal for family gatherings, birthday celebrations for those with gluten sensitivities, or as a thoughtful treat to bring to a friend. Its rich flavor and moist texture make it a hit at any dessert table, especially when you need a gluten-free option that doesn’t compromise on taste or texture.
Decoration Tips: Once cooled, dust the cake with a sprinkle of powdered sugar or drizzle it with a simple chocolate glaze for an elegant finish. Garnishing with fresh berries or a dollop of whipped cream can also add a touch of freshness and contrast beautifully with the rich chocolate.
Ingredients:
- 2 medium eggs
- 90g integral cane brown sugar
- 50g almond flour
- A pinch of salt
- 60g unsweetened pure cocoa powder (e.g., Valor 100%)
- 8g baking powder
- 100g milk, at room temperature
- Chocolate chips for sprinkling on top
Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 180°C (356°F). Line a 15 cm diameter by 7 cm high cake mold with parchment paper.
- In a large mixing bowl, beat the eggs and brown sugar until creamy. Add the milk and beat again until well combined.
- Sift in the almond flour, salt, cocoa powder, and baking powder, mixing until just combined and ensuring there are no lumps.
2. Bake the Cake:
- Pour the batter into the prepared mold. Evenly sprinkle the chocolate chips over the surface.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so keep an eye on your cake to prevent overbaking.
- Remove from the oven and let the cake cool in the mold for a few minutes before demolding. Allow it to cool completely on a wire rack.
3. Serving:
- Once cooled, slice and serve the cake. It can be enjoyed as is or with a little extra garnish, such as a light dusting of cocoa powder or powdered sugar.
Enjoy this Gluten-Free Chocolate Almond Cake with your family or friends, and watch it become a new favorite, cherished for its delightful flavor and tender, moist texture that everyone can appreciate, gluten-sensitive or not.
