This almond flour chocolate cake is moist, fluffy, spongy and everything a chocolate cake should be but without any of the refined sugar or grains you usually get. Just simple ingre∂ιєnts, fluffy layers and a rich paleo buttercream. It makes me very happy that not just I enjoy this almond flour chocolate cake – my kids love it too. I feel so much better serving it to them than serving commercial cakes.
When I started experimenting with gluten-free baking, I äṩṩumed that the results would be inferior – a sort of compromise. But I find that cakes made with almond flour and leavened with baking soda are just as fluffy and delicious as cakes made with refined flour. As opposed to yeast-based baked goods, which have no real substitutions in my opinion. This almond flour chocolate cake is a perfect example.
Please make sure you are using almond flour from blanched almonds and not almond meal from whole ground almonds. They are different and will yield different results! Almond flour is light and reacts well with the eggs and baking soda, giving this cake a beautiful rise and fluffy texture. It is wonderfully tender, moist and chocolatey.
For The Cake
3 cups almond flour
¼ cup + 2 tbsp coconut flour
1 cup tapioca
2 tsp baking soda
1 cup cocoa powder
¾ tsp salt
1 ½ cup full fat coconut milk
1 ¾ cup coconut sugar
½ cup honey
⅔ cup + 1 tbsp oil
1 tbsp apple cider vinegar
1 tbsp vanilla extract
4 large eggs
For The Buttercream
¾ cup dairy free butter
6 cups powdered sugar
½ cup cacao powder
¼ cup coconut milk
1 tsp vanilla extract
Make the cake
Preheat the oven to 350 degrees F. Place parchment paper in the bottom of 3 round 8 inch cake pans (You can also use 2 9 inch round pans, you just adjustments in baking time). Cut the paper so it fits well in the bottom circle of the pan. Spray the pan and parchment paper with nonstick cooking spray. Set aside.
Shake the can of coconut milk before opening so that the creamy wнιтe part is well combined with the more watery part then add all wet ingre∂ιєnts in a large mixing bowl. Mix well with an electric mixer until fully combined.
In a separate bowl, whisk together all dry ingre∂ιєnts until combined.
Add the almond flour mixture into the wet ingre∂ιєnts and whisk until thoroughly combined.
Divide the batter evenly into the prepared pans.
Place cake in the oven and bake for 30-38 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let it cool in the pans for about 15 minutes. Gently run a knife over the edges and transfer the cake onto a cooling rack to cool completely.
Make sure they’re completely cool so the frosting doesn’t melt. If you need to speed things up you can stick them in the fridge.
Make the buttercream
Add butter and the coconut milk in a bowl then mix with an electric mixer until creamy. Beat in the sifted sugar, sifted cocoa and all remaining ingre∂ιєnts on low speed until the frosting is smooth. If the frosting is too thick add some regular non-dairy milk, if it’s too thin, add additional powdered sugar.
Once the cake is cool, place 1 layer on a cake stand or cardboard cake circle. Spread approximately 1 cup of frosting over the cake, then top with the second layer.
Repeat the process, topping and spreading with another approximately 1 cup frosting. Top with the third cake layer. Frost top and sides of cake with remaining frosting and decorate cake as desired.
Uneaten cake can be stored at room temperature, covered, for up 3 or 4 days.