A Decadent Almond Chocolate Cake to Savour
Almond Chocolate Cake
Ingredients
Instructions
- Preheat your oven to 350°F. Line a 6-inch springform pan with parchment paper.
- In a bowl, whisk together the almond flour, cacao powder, baking powder, and salt.
- In a separate bowl, beat the eggs and half of the sugar with a hand mixer on low speed for about 1 minute. Gradually add the remaining sugar and continue mixing until fully dissolved.
- Add the apple cider vinegar and mix for another 1.5 to 2 minutes.
- Blend in the melted coconut oil, vanilla extract, and almond milk, mixing on medium speed for about 3 minutes until well combined.
- Gently fold in half of the dry ingredients into the wet mixture using a whisk until combined. Then, add the remaining dry ingredients and mix until smooth and fully incorporated.
- Pour the batter into the prepared springform pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
It was a quiet afternoon, the perfect time to bake something sweet and indulgent. The baker had a plan—a delicious Almond Chocolate Cake that was both dairy-free and gluten-free, but still rich and decadent. They imagined the perfect balance between the nuttiness of almond flour and the intense chocolate flavour from the cacao powder.
Gathering the ingredients was the first step, and as they reached for the almond flour, the baker thought about how it would add a wonderful texture to the cake. Almond flour was a favourite for its ability to make cakes light yet moist, giving each bite a satisfying richness. The cacao powder would give the cake a deep, chocolatey flavour without being overly sweet, striking the perfect balance.
As they mixed the dry ingredients—almond flour, cacao powder, baking powder, and a pinch of salt—the kitchen began to fill with the aroma of chocolate. The baker loved the ritual of sifting and whisking, knowing that this simple preparation would lead to something wonderful.
Next, the wet ingredients came together: eggs, sugar, melted coconut oil, almond milk, and a splash of apple cider vinegar. The coconut oil added a subtle tropical hint, while the almond milk ensured the cake would stay light and dairy-free. The apple cider vinegar, though unexpected, was the secret ingredient that would help the cake rise, keeping it tender and fluffy.
After folding the dry ingredients into the wet, the batter was smooth and glossy, ready to be poured into the prepared springform pan. The baker couldn’t wait for the cake to bake, knowing the combination of flavours would create a dessert both satisfying and wholesome.
As the cake baked, the aroma filled the kitchen—a delightful blend of chocolate and almond. The baker peeked into the oven, seeing the cake rise perfectly, its edges taking on a light golden hue. After about 30 minutes, a quick toothpick test confirmed it was ready, and the cake was set out to cool.
The baker let the cake rest, knowing it needed time to cool completely before slicing. The wait was always the hardest part, but it allowed the flavours to meld together beautifully. Once cooled, the first slice revealed a perfectly moist crumb, its rich chocolate colour a promise of indulgence.
Taking the first bite, the baker was thrilled. The cake was light yet rich, with the almond flour lending a wonderful texture. The chocolate flavour was deep and satisfying, complemented by the subtle coconut undertones. It was the perfect treat for any time of day—a cake that felt decadent but was made with wholesome ingredients.
This Almond Chocolate Cake had quickly become a favourite, one that would be made again and again. Whether for a small gathering or simply a quiet moment with a slice of cake, this dessert offered the perfect blend of flavour and indulgence.
