Description
A rich and moist gluten-free chocolate almond cake with a tender, slightly fudgy center and deep cocoa flavor. Naturally made with almond flour, this simple yet elegant dessert is perfect for any occasion and comes together in just 35 minutes.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together almond flour, cocoa powder, granulated sugar, baking powder, and salt.
- Add the eggs, melted unsalted butter, and vanilla extract to the dry ingredients. Stir gently until a smooth batter forms.
- Pour the batter into the prepared cake pan and smooth the top evenly.
- Bake for 25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs for a smoother batter.
- Sift cocoa powder to prevent lumps.
- Do not overbake to maintain a moist, tender center.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Keywords: gluten-free chocolate almond cake, almond flour cake, flourless chocolate cake, easy gluten-free dessert, chocolate almond cake recipe