This Almond Flour Chocolate Cake offers a decadent, rich flavor and moist texture, making it a perfect treat for chocolate lovers. Combining the nutty undertones of almond flour with the richness of unsweetened cocoa and chocolate chips, this cake delivers a deep chocolate experience that’s both satisfying and guilt-free. It’s sweetened with erythritol, making it a healthier option for those looking to indulge without the extra sugar.
Why You’ll Love This
You’ll appreciate this cake for its moist texture and rich chocolatey taste, enhanced by the natural sweetness and health benefits of almond flour and erythritol. It’s a gluten-free cake that doesn’t compromise on flavor or texture, making it a great choice for anyone with gluten sensitivity or anyone looking for a lighter alternative to traditional chocolate cake. The additional chocolate chips provide a delightful texture contrast and an extra boost of chocolate flavor.
Perfect Occasion
This chocolate cake is ideal for celebrations like birthdays, anniversaries, or any special occasion that calls for a decadent dessert. It’s also perfect for casual gatherings or as a luxurious treat during a family dinner. Its elegant appearance and exquisite taste make it suitable for both formal and informal settings.
Decoration Tips
- Drizzle melted chocolate mixed with a bit of oil over the top for a glossy finish.
- Sprinkle additional chocolate chips or cocoa nibs on top before baking for an extra chocolatey crust.
- Dust with powdered erythritol or a light sprinkle of cocoa powder after baking for a sophisticated touch.
- Garnish with fresh berries or mint leaves for a pop of color and freshness.
Ingredients:
- 150 grams (1 1/2 cups) Almond Flour: Provides a gluten-free base and adds moisture.
- 50 grams (1/2 cup) Oat Flour: Enhances the texture, making it heartier.
- 10 grams (2 tablespoons) Unsweetened Cocoa Powder: Gives the deep chocolate flavor.
- 1 teaspoon Baking Powder: Helps the cake rise.
- Pinch of Salt: Enhances the chocolate flavor.
- 3 Eggs: Adds structure and richness.
- 100 grams (1/2 cup) Erythritol: Offers sweetness without the sugar spike.
- 120 grams (1/2 cup) Almond Milk: Adds moisture.
- 24 grams (2 tablespoons) Coconut Oil, Butter, Ghee, or Olive Oil: Provides fat for moisture and flavor.
- 90 grams (1/2 cup) Chocolate Chips: Adds gooey chocolate pockets.
- 1 tablespoon Vanilla Extract: Enhances all the flavors.
Instructions:
- Prepare Oven and Pan: Preheat the oven to 350°F (180°C) and line a 21×12 cm baking mold with parchment paper.
- Melt Chocolate: Warm the almond milk and then off the heat, add the chocolate chips. Allow it to sit for a moment, then stir until creamy.
- Mix Wet Ingredients: In a bowl, vigorously whisk the eggs, chosen oil, vanilla, and erythritol. Mix in the melted chocolate mixture (ensure it’s not hot).
- Combine Dry Ingredients: Sift together almond flour, oat flour, cocoa powder, baking powder, and salt. Gradually incorporate into the wet mixture. Stir in more chocolate chips if desired.
- Bake: Pour the batter into the prepared mold and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool and Decorate: Let the cake cool in the pan for a few minutes, then transfer to a wire rack. Melt additional chocolate with a little oil and drizzle over the cake.
Enjoy this luscious Almond Flour Chocolate Cake, where every slice is a blissful escape into chocolate heaven!
