Almond Flour Chocolate Cake
A decadent and moist flourless chocolate cake made with almond flour, perfect for those avoiding gluten. Rich in flavor and surprisingly easy to make.
Equipment
- 1 8-inch Round Cake Pan Greased and lined with parchment paper
- 1 Mixing Bowls Various sizes
- 1 Electric Mixer Hand or stand mixer
Ingredients
Dry Ingredients
- 2.5 cup almond flour Finely ground
- 1 cup unsweetened cocoa powder Good quality
- 1.5 tsp baking soda Fresh
- 0.5 tsp salt Sea salt
Wet Ingredients
- 1 cup granulated sugar Organic
- 0.5 cup packed brown sugar Light or dark
- 1 cup buttermilk Full fat
- 0.5 cup vegetable oil Canola or sunflower
- 2 large eggs Room temperature
- 2 tsp vanilla extract Pure vanilla extract
- 1 cup boiling water Freshly boiled
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.2.5 cup almond flour, 1 cup unsweetened cocoa powder, 1.5 tsp baking soda, 0.5 tsp salt
- In a separate bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract.1 cup granulated sugar, 0.5 cup packed brown sugar, 1 cup buttermilk, 0.5 cup vegetable oil, 2 large eggs
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gradually add the boiling water to the batter, mixing until smooth. The batter will be thin.2 tsp vanilla extract
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve the cake plain, dusted with powdered sugar, or with your favorite frosting.
Notes
This cake is best served at room temperature. Store leftovers in an airtight container.