Almond Flour Chocolate Cake

We celebrated Mr. Ellison’s birthday with a requested chocolate on chocolate cake. This was a new to me recipe, but it was delicious. I made some adjustments, as always.

Ingredients

  • 1 1/2 cups almond flour

  • 1/2 cup cornstarch

  • 3/4 cup cocoa powder (do not use dutch processed or the cake won’t rise)

  • 1 1/2 cups sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 4 large room temperature eggs

  • 1/2 cup EVOO

  • 1 tablespoon vanilla extract

Directions

  1. Preheat the oven to 180C/350F. Grease two 8-inch springform pans and set aside.

  2. In a large mixing bowl, combine your dry ingredients and mix well.

  3. Add the oil, eggs, and vanilla extract, and mix until fully combined.

  4. Allow to sit for at least a minute; almond flour likes to absorb the fluids

  5. Transfer the batter into the two greased cake pans.

  6. Bake the cakes for 35-40 minutes, or until a skewer comes out mostly clean.

  7. Let the cakes cool completely before frosting.


    Note: The cake was a little overdone on my first attempt, so I’d suggest reducing the baking time to 30 minutes and checking for doneness, and add just a touch more oil and vanilla to counterbalance the cornstarch.

DessertsJ.T. EllisonComment