ALMOND FLOUR CHOCOLATE CAKE | EASY GLUTEN-FREE RECIPE
Try this easy, airy almond flour chocolate cake. It's a heavenly treat for chocolate lovers, combining a fluffy texture with a rich chocolate taste.
Cooking Tools
- Hand blender
- Round cake tin 8 inch (20cm)
- Icing Spatula
Ingredients
CAKE
- 6 large Eggs
- 1/2 cup Monk fruit blend - or erythritol or caster sugar
- 2 tbsp Cocoa powder
- 1 tbsp Vanilla extract
- 2 cup Almond flour
- 1 tsp Xantan gum - or coconut flour
- 1 tsp Baking powder
- 1 tsp Baking soda
FROSTING
- 1 cup Cream cheese
- 1 cup Mascarpone
- 1 cup Sour cream
- 1 cup Double cream
- 2 tbsp Cocoa powder
- 15 drops Stevia drops - Vanilla
- 3-4 tbsp Sukrin syrup - or icing sugar
- 2 cup Strawberries - optional
Instructions
CAKE
- Preheat the oven to 150 ℃, fan setting. Line the bottom of the cake tin with parchment paper.
- Break the whole eggs into a large bowl and beat them with a whisk, hand mixer, or standing mixer with the whisk attachment until fluffy. Gradually add the erythritol (or sweetener/sugar of your choice).6 large Eggs, 1/2 cup Monk fruit blend
- Add vanilla extract and cocoa powder and beat again until smooth.1 tbsp Vanilla extract, 2 tbsp Cocoa powder
- Using a rubber spatula, gently fold the almond flour, baking powder, baking soda, and Xanthan gum until all the flour is incorporated.2 cup Almond flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Xantan gum
- Pour the batter into the cake tin and smooth the top with a spatula.
- Bake for 20 min or until the top is lightly golden and the toothpick inserted into the centre comes out clean.
- Let cool down completely.
FROSTING
- Whisk double cream (whipping cream), mascarpone, sour cream and cream cheese in a large bowl until combined.1 cup Cream cheese, 1 cup Mascarpone, 1 cup Sour cream, 1 cup Double cream
- Add vanilla, sukrin syrup (or iced sugar), and cocoa powder and whisk until firm.2 tbsp Cocoa powder, 15 drops Stevia drops - Vanilla , 3-4 tbsp Sukrin syrup
ASSEMBLY
- Take the cake out of the tin and gently remove the parchment paper.
- Slice the cake to make 3 layers, using wooden toothpicks as a guide.
- Cover each layer of cake with sliced strawberries.
- Spread frosting over the strawberries, then all over the top. Spread on the sides if you desire.
- Leave to chill in the fridge for at least an hour but best overnight.
- Decorate with halved strawberries or any other fruit, chocolate or/and chopped nuts.2 cup Strawberries
