Get ready for this chocolate almond cake to blow you away! It is rich- but not too rich, fluffy, and subtly sweet. It uses almond flour, so it is natural gluten-free, and chocolate instead of cocoa powder so it deeply flavorful. Make it for your dinner parties, your get-togethers, or just to treat. yo. self!
I have made this recipe many, many times over the years and one thing I have learned is to use chocolate chips or a bar of baking chocolate instead of cocoa powder. It will take this cake from “pretty good” to “omg, I need another piece”. You can definitely use cocoa powder if that what you have on hand, I have found that 3/4 cup is a good amount to substitute. But just know that chocolate is really the way to go.
This recipe for chocolate almond cake calls for 6 eggs, which might seem like a lot. But TRUST, they bring all the fluffiness you could ever want to this cake. You actually separate the eggs and beat the yolks and whites separately. Then, as the last step, you fold in the whites, this will give it a very soft texture and it will melt in your mouth!
- You can substitute 1 cup of butter for the coconut oil if you need to. The flavor should turn out the same, it just won’t be dairy-free.
- 1 cup coconut oil
- 9 ounces dark chocolate, chopped
- 6 eggs, separated
- ⅔ cup sugar
- ½ cup almond flour
- ½ teaspoon vanilla
- powdered sugar
- sliced almonds
- Preheat the oven to 350 degrees.
- In a small sauce pan or double boiler, melt the chocolate and coconut oil together. Heat just until melted and set aside to cool.
- In a large mixing bowl, whisk the egg yolks and sugar for about 1 to 2 minutes until they become pale yellow. Pour the chocolate mixture a little at a time into the egg yolks, beating thoroughly after each addition to prevent the eggs from cooking. Once the chocolate has been added to the eggs, stir in the almond flour and mix until it is thoroughly incorporated. Set the batter aside.
- In another large bowl, beat the egg whites until they are fluffy and stiff peaks form. Fold the egg whites into the chocolate batter until no streaks of egg whites remain. Transfer the batter into a 9 inch cake pan and top with a handful of sliced almonds. Bake for about 35 minutes. You will know it's done when the outer edges are firm and begin to pull away from the pan.
- Turn out onto a platter or a wire cooling rack and top with powdered sugar. Enjoy!