Naked Almond Flour Chocolate Cake

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This almond flour chocolate cake has bare layers of grain free cake and fluffy coconut cream frosting. Make this almond cake recipe for a powerful and scrumptious dessert!

beautifully decorated naked cake with coconut frosting, edible flowers and glazed pear on top

Just letting this chocolate almond cake recipe was initially printed in 2015. It’s been retested and rephotographed, and among the content material is new. Now, I’m republishing it for you! I hope you get pleasure from it. Thank you for following Cotter Crunch, y’all!
Original photograph may be discovered right here.

Consider this almond flour chocolate cake America’s birthday cake (for July 4th) and one month countdown to my official birthday. Yes, I’m getting nearer to 40 ya’ll! Still just a few years aways, however you get my level…

Aging is each superb and humbling. Haha, agree? And so long as we’re on the subject of humility, I ought to let you know, making this almond cake recipe took some persistence and humility. In my first try, the grain free chocolate cake was over cooked and ended up being tremendous dry.

That being mentioned, after just a few weeks of tweaking, I perfected the recipe. And as a substitute of creating it only one layer, I assumed, what the heck… Let’s go large or go residence. So, it turned a layer cake. Or, to be actual, a unadorned chocolate layer cake!

Now it’s time to share the recipe particulars with you! The third time’s a attraction model!

slice of chocolate almond flour cake with layers of coconut cream frosting

How to make almond flour chocolate cake

  1. Prepare the cake pans and preheat the oven. To stop the cake from sticking to the pan, grease the insides of the pans and likewise line them with parchment paper.
  2. Melt the chocolate. Next, soften butter and chocolate collectively in a glass bowl over a pan of simmering water (double boiler approach) or within the microwave.
  1. Combine remaining elements, aside from the egg whites. In one other bowl, sift or whisk the almond flour, sugar, salt, and baking soda collectively. Stir within the egg yolk, milk, and vanilla extract.
  2. Whip the egg whites. Place the egg whites within the bowl of a stand mixer fitted with the whisk attachment, or use an electrical hand mixer. Whip the egg whites on excessive velocity till tender peaks are fashioned. It ought to take between Three and 5 minutes.
  3. Add the melted chocolate to the almond flour cake batter. Stir till the batter is easy, then add the vinegar and stir once more.

chocolate almond flour cake batter in white mixing bowl

  1. Fold the whipped egg whites into the almond flour chocolate cake combination

IMPORTANT TIP: Fold gently and don’t over combine. Otherwise, the egg whites will deflate and you’ll have to make a brand new batch.

  1. Pour the cake batter into the pans and bake. It ought to take between 20 and 25 minute for the desserts to prepare dinner utterly. To see in the event that they’re prepared, insert a toothpick into the middle of one of many desserts. If it comes out clear or with just a few moist crumbs, they’re prepared.

BAKING TIP — Halfway by baking, rotate the pans within the oven.. This ensures that the desserts bake evenly.

  1. Cool desserts of their pan. When the desserts are completed baking, take away each pans from the oven. Then, permit the desserts to chill utterly of their pan earlier than eradicating them. The parchment paper ought to make it simple.
  2. Assemble the almond flour chocolate cake by spreading coconut whipped cream frosting between every layer and on the highest. Then, place any further toppings you need onto the cake.

Topping concepts for bare cake:

You can adorn the highest of your cake nonetheless you’d like. Here are the toppings I counsel:

  • baked pears or recent berries
  • further vegan whipped cream
  • crushed pistachios or chopped nuts of your selection.
  • chocolate shavings or melted chocolate to drizzle.
  • flowers

overhead image of frosted almond flour cake garnished with yellow roses

See? Making this chocolate almond cake recipe is NOW simple!

That being mentioned, life shouldn’t be all the time simple. But right here’s what I’ve discovered from growing older and baking desserts. Because the 2 go hand in hand. 🙂


This almond flour chocolate cake is my new favourite grain free cake, with a hefty topping of essential life classes!

  1. There’s no such factor as good. A unadorned cake is simply that. It’s imperfectly good. Let the issues shine!
  2. Life is stuffed with layers. If you have got a great backside basis, then you’ll be able to construct up these layers. Layers are constructed up of parts that work collectively as a crew. Together, they show you how to stand tall (Not falling).
  3. Have no worry! Just as a result of one thing appears to be like onerous and daunting, we shouldn’t worry it. In truth, we should always deal with life with confidence and a optimistic angle.
  4. Celebrate life extra typically. Not simply with chocolate cake, however in EVERY candy second that we see round us. Although cake does assist with that. Just sayin…

woman holding a white cake plate with grain free almond flour chocolate cake

Nutritional Information

Calories and dietary values per slice range relying on the serving measurement and the way a lot icing you refill on.
The dietary information proven beneath is for a LARGE slice. Heck, simply make it a meal! You are allowed dessert for dinner at times!


Naked Almond Flour Chocolate Cake 1

Naked Almond Flour Chocolate Cake

  • Author: Lindsay Cotter
  • Prep Time: 24 hr
  • Cook Time: 45 min
  • Total Time: 50 minute
  • Yield: 1415 1x


This almond flour chocolate cake has bare layers of grain free cake and fluffy maple coconut cream frosting. Make this almond cake recipe for a powerful and scrumptious dessert!



Ingredients are for two layers of cake – For Three to Four layers, make a further batch, don’t double. 

  • Four oz butter or refined coconut oil
  • Four oz darkish baking chocolate
  • 2/Three cup cane sugar or uncooked sugar (effective)
  • 2 cups almond flour
  • 1 tsp cream of tartar or 2 tsp vinegar
  • 1/Three cup unsweetened cocoa powder (high quality cocoa)
  • 4 room temperature eggs, separated
  • 1/2 cup (Four oz) unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/Three cup pistachio to be floor or crushed

Coconut cream frosting/filling

  • 2 cans chilled coconut cream
  • Three tbsp maple syrup
  • 1/Four cup powdered sugar (extra in case you favor sweeter frosting)
  • 1 tsp vanilla extract

Additional toppings:

  • baked fruit or recent berries
  • further coconut whipped cream
  • crushed pistachios or different nuts


BEFORE YOU BEGIN: Place the can of coconut cream within the fridge for 24 hours, or till it hardens. See notes for fast different

Directions for a 2-layer cake. For Three to Four layers, make a further batch, don’t double. 

  1. Preheat oven to 350 F. Line two or three eight inch cake pans with parchment paper. Oil the perimeters. Set apart
  2. Next, soften butter and chocolate collectively over range in glass bowl (double boil approach) or in microwave.
  3. In one other bowl sift or whisk almond flour, sugar, salt, baking soda collectively. Stir in egg yolk, milk, and vanilla extract.
  4. Place room temperature egg whites within the bowl of a stand mixer or use a hand mixer to beat on  excessive velocity,till tender peaks are fashioned, about 3-5 minutes. Set apart
  5. Mix the melted chocolate into almond flour cake batter. Mix till easy then add the vinegar and stir once more.
  6. Next, gently fold the whipped egg white into the almond flour chocolate cake batter. NOTE: Be light and don’t over combine. Otherwise, the egg whites may deflate. If this occurs, make a brand new batch.
  7. Pour into two eight inch cake pans. Spread batter evenly.
  8. Place in oven for 20-25 minutes or till heart comes out clear with toothpick. Check on desserts after 15 minutes and rotate cake pans.
  9. Once baked, take away from oven and let cool. Recommendation – place desserts in fridge to chill for 45 to 1 hr minutes for greatest frosting outcomes
  10. While desserts are cooling, you’ll be able to put together the coconut maple whipped cream.
  11. Simply observe my coconut cream frosting utilizing maple syrup versus coconut sugar.
  12. Place a can of coconut cream in fridge for 24 hours till harden.
  13. Remove water whenever you open the can from the the fridge. Place the remaining thickened cream contents in mixer. Add maple syrup, vanilla, and whip till fluffy.
  14. Now to layer the cake. Remove parchment paper from every. These almond flour desserts will flatten  as soon as cooled, so I didn’t minimize off prime earlier than including whip cream.
  15. Add about 1/2 cup or extra whipped cream between every cake and stack the desserts gently on prime of one another.
  16. Once stacked, be at liberty to depart bare or unfold extra coconut cream frosting on across the desserts.  Sprinkle prime and sides with crushed pistachio.
  17. Top with edible flowers, optionally available chocolate, and maple baked pear or different fruit of selection. Optional.

Storage and keep-

    1. This cake will maintain it’s form at room temperature for as much as Four hours with the coconut frosting.
    2. Keep in fridge till able to serve.
    3. Save and freeze slices for as much as 3-Four weeks in foil.


Frosting Shortcut– If you don’t wish to watch for the the coconut whipped cream to harden in a single day, you might use generic model non dairy whipped cream or 16 ouncesof COLD heavy whipping cream. Heavy whipping cream doesn’t have to be chilled in a single day. It simply must be COLD.

  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: layer cake, chocolate, almond flour cake, bare cake, gluten free, dairy free, grain free

This almond cake recipe is definitely SUPER simple and enjoyable to make. I did the onerous testing for you. Why? So that you would be able to benefit from the course of of creating it your self (with ease) after which sharing (celebrating) it with others.

slice of chocolate layer cake on white plate with fork





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