Almond Flour Cake Chocolate | Chocolate Almond Flour Cake

Almond Flour Cake Chocolate | Chocolate Almond Flour Cake

It has so many kinds of names as like Almond Flour Cake Chocolate | almond flour cake | almond cake | Almond Flour Chocolate Cake | chocolate paleo cake | chocolate cake with almonds | chocolate almond flour cake

I don’t think you can find people who don’t love to eat Almond Flour Cake Chocolate! Almond Flour Cake is the favorite of everyone from small to big. If you don't know how it's made easy way at home? you may not buy Almond Flour Cake from the store anymore. But why the delay? 

Easily make your favorite flavored chocolate almond flour cake in a short time at home.

In this Cake, almond flour is naturally gluten-free, so you do need eggs or starch as a binder.

INGREDIENTS for Almond Flour Cake Chocolate:

3/4 cup blanched almond flour (88 grams)

1/2 cup cacao powder (41 grams)

2 teaspoons baking powder (8 grams)

1/2 teaspoon fine sea salt (3 grams)

3/4 cup maple syrup (240 grams)

4 large eggs (200 grams)

2 teaspoons vanilla extract (9 grams)

2 tablespoons olive oil (23 grams; or other oil)

Process for Almond Flour Cake Chocolate:

Preheat the oven to 350ºF and prepare two 6-inch pans or one 8-inch pan. Lightly grease the pan with oil, then press a square of parchment paper in the bottom to ensure easy removal later. The oil will help hold the parchment paper in place, so it won't wiggle.

In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, vanilla, and olive oil. Use a whisk to mix until smooth, breaking up any clumps whisking almond flour cake ingredients together.

Pour the batter into the prepared pan(s) then bake at 350ºF until the center puffs up and feels relatively firm to a light touch. This takes about 28 to 30 minutes for the 6-inch pans, and 35 to 38 minutes for the 8-inch pan, but you can start watching the cake about 5 minutes earlier, in case your oven is different than mine.

Let the cake cool completely before frosting. If you need to frost the two-layer cake, you might want to make a double batch of frosting to have plenty for the sides and middle layer.

This cake is very moist, so store it tightly covered in the fridge for up to 5 days. I like to bring it to room temperature for at least 1 hour before serving.

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