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layered chocolate cake with icing , sliced with fork in middle

Naked Almond Flour Chocolate Cake


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5 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 50 minute
  • Yield: 14-15 1x

Description

This almond flour chocolate cake has naked layers of grain free cake and fluffy maple coconut cream frosting. Make this almond cake recipe for an impressive and delicious dessert!


Ingredients

Units Scale

Ingredients are for a 2-layer cake. (For 3 to 4 layers, make an additional batch; do not double.)

  • 4 ounces butter or refined coconut oil
  • 4 ounces dark baking chocolate
  • 2 cups fine blanched almond flour
  • 2/3 cup cane sugar or fine raw sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 room temperature eggs, separated into yolks and whites
  • 1/2 cup (4 ounces) unsweetened plain almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar or 2 teaspoons white vinegar

Coconut cream frosting/filling

  • 2 cans chilled coconut cream
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Optional – 1/4 cup powdered sugar for sweeter frosting

Optional Toppings:

  • baked fruit or fresh berries
  • extra coconut whipped cream
  • crushed pistachios or other nuts
  • chocolate shavings

Instructions

FIRST: Chill coconut cream in the fridge for 24 hours, or until it hardens. (See notes for quick alternative.)

Directions are for a 2-layer cake. (For 3 to 4 layers, make an additional batch; do not double.)

Cake

  1. Preheat oven to 350 F. Line two or three 8-inch cake pans with parchment paper and oil the sides. Set aside.
  2. Melt the butter and baking chocolate together on the stove in a glass bowl (double boil technique) or in the microwave. Set aside.
  3. In a large bowl, sift or whisk together the almond flour, sugar, cocoa powder, baking soda and salt. Stir in the egg yolks (save the egg whites), milk, and vanilla extract.
  4. Place the room temperature egg whites in the bowl of a stand mixer or use a hand mixer to beat on high speed, until soft peaks are formed, about 3 to 5 minutes. Set aside.
  5. Stir the melted chocolate into the almond flour cake batter until smooth. Add the cream of tartar and mix until combined.
  6. Next, gently fold the whipped egg white into the cake batter. NOTE: Do not over-mix otherwise the egg whites might deflate. If this happens, make a new batch.
  7. Pour into the two prepared cake pans and spread batter evenly.
  8. Place in the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Check on cakes after 15 minutes and rotate cake pans.
  9. Once baked, remove from the oven and let cool. (Place cakes in the fridge to cool for 45 minutes to 1 hour for best frosting results.)
  10. While cakes are cooling, prepare the whipped cream frosting.

Frosting

  1. Remove the canned coconut cream from the fridge, be careful not to shake the cans. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portions.
  2. Add maple syrup, vanilla, and optional powdered sugar. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
  3. If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.

Layer the Cake

  1. Remove parchment paper from the bottom of each cake. The almond flour cakes flatten once cooled, so no need to cut off the tops before adding the whipped cream.
  2. Add about 1/2 cup or more whipped cream between each cake and stack the cakes gently on top of each other.
  3. Once stacked, feel free to leave the cake “naked” or spread more coconut cream frosting around the edges. Sprinkle the top and sides with crushed pistachios.
  4. If desired, top with edible flowers, chocolate shavings, and maple baked pear or other fruit of choice. 

Notes

Storage Notes – This cake will hold it’s shape at room temperature for up to 4 hours with the coconut frosting. Keep in fridge until ready to serve. Save and freeze slices for up to 3-4 weeks in foil.

Frosting Shortcut– Use non dairy whipped cream or 16 ounces COLD heavy whipping cream. Heavy whipping cream doesn’t need to be chilled overnight. It just needs to be COLD.

  • Prep Time: 24 hr
  • Cook Time: 45 min
  • Category: dessert
  • Method: baking
  • Cuisine: american

Nutrition

  • Serving Size:
  • Calories: 413
  • Sugar: 18.2 g
  • Sodium: 204.4 mg
  • Fat: 27.5 g
  • Saturated Fat: 17.2 g
  • Carbohydrates: 26.4 g
  • Fiber: 2.9 g
  • Protein: 6.9 g
  • Cholesterol: 71 mg