Naked Almond Flour Chocolate Cake

This almond flour chocolate cake has naked layers of grain free cake and fluffy coconut cream frosting. Make this almond cake recipe for an impressive and delicious dessert!

Just letting you know this chocolate almond cake recipe was originally published in 2015. It’s been retested and rephotographed, and some of the content is new. Now, I am republishing it for you! I hope you enjoy it. Thank you for following Cotter Crunch, y’all!
Original photo can be found 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 closer to 40 ya’ll! Still a few years aways, but you get my point…

Aging is both glorious and humbling. Haha, agree? And as long as we are on the topic of humility, I should tell you, making this almond cake recipe took some patience and humility. In my first attempt, the grain free chocolate cake was over cooked and ended up being super dry.

That being said, after a few weeks of tweaking, I perfected the recipe. And instead of making it just one layer, I thought, what the heck… Let’s go big or go home. So, it became a layer cake. Or, to be exact, a naked chocolate layer cake!

Now it’s time to share the recipe details with you! The 3rd time’s a charm version!

How to make almond flour chocolate cake

1. Prepare the cake pans and preheat the oven. To prevent the cake from sticking to the pan, grease the insides of the pans and also line them with parchment paper.
2. Melt the chocolate. Next, melt butter and chocolate together in a glass bowl over a pan of simmering water (double boiler technique) or in the microwave.

3. Combine remaining ingredients, except for the egg whites. In another bowl, sift or whisk the almond flour, sugar, salt, and baking soda together. Stir in the egg yolk, milk, and vanilla extract.
4. Whip the egg whites. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or use an electric hand mixer. Whip the egg whites on high speed until soft peaks are formed. It should take between 3 and 5 minutes.
5. Add the melted chocolate to the almond flour cake batter. Stir until the batter is smooth, then add the vinegar and stir again.

6. Fold the whipped egg whites into the almond flour chocolate cake mixture

IMPORTANT TIP: Fold gently and do not over mix. Otherwise, the egg whites will deflate and you will have to make a new batch.

7. Pour the cake batter into the pans and bake. It should take between 20 and 25 minute for the cakes to cook completely. To see if they’re ready, insert a toothpick into the center of one of the cakes. If it comes out clean or with a few moist crumbs, they are ready.

BAKING TIP — Halfway through baking, rotate the pans in the oven.. This ensures that the cakes bake evenly.

8. Cool cakes in their pan. When the cakes are finished baking, remove both pans from the oven. Then, allow the cakes to cool completely in their pan before removing them. The parchment paper should make it easy.
9. Assemble the almond flour chocolate cake by spreading coconut whipped cream frosting between each layer and on the top. Then, place any extra toppings you want onto the cake.

Topping ideas for naked cake:

You can decorate the top of your cake however you’d like. Here are the toppings I suggest:

• baked pears or fresh berries
• extra vegan whipped cream
• crushed pistachios or chopped nuts of your choice.
• chocolate shavings or melted chocolate to drizzle.
• flowers

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

That being said, life is not always easy. But here’s what I’ve learned from aging and baking cakes. Because the two go hand in hand. 🙂

Layer cake LIFE LESSONS

This almond flour chocolate cake is my new favorite grain free cake, with a hefty topping of important life lessons!

1. There’s no such thing as perfect. A naked cake is just that. It’s imperfectly perfect. Let the flaws shine!
2. Life is full of layers. If you have a good bottom foundation, then you can build up those layers. Layers are built up of components that work together as a team. Together, they help you stand tall (Not falling).
3. Have no fear! Just because something looks hard and daunting, we shouldn’t fear it. In fact, we should tackle life with confidence and a positive attitude.
4. Celebrate life more often. Not just with chocolate cake, but in EVERY sweet moment that we see around us. Although cake does help with that. Just sayin…

Nutritional Information

Calories and nutritional values per slice vary depending on the serving size and how much icing you fill up on.
The nutritional info shown below is for a LARGE slice. Heck, just make it a meal! You are allowed dessert for dinner now and then!

Naked Almond Flour Chocolate Cake

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★★★★★

4.6 from 8 reviews

• Author: Lindsay Cotter
• Prep Time: 24 hr
• Cook Time: 45 min
• Total Time: 50 minute
• Yield: 14-15

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Description

This almond flour chocolate cake has naked layers of grain free cake and fluffy maple coconut cream frosting. Make this almond cake recipe for an impressive and delicious dessert!

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Ingredients

Ingredients are for 2 layers of cake – For 3 to 4 layers, make an additional batch, do not double. 

• 4 oz butter or refined coconut oil
• 4 oz dark baking chocolate
• 2/3 cup cane sugar or raw sugar (fine)
• 2 cups almond flour
• 1 tsp cream of tartar or 2 tsp vinegar
• 1/3 cup unsweetened cocoa powder (quality cocoa)
• 4 room temperature eggs, separated
• 1/2 cup (4 oz) unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup pistachio to be ground or crushed

Coconut cream frosting/filling

• 2 cans chilled coconut cream
• 3 tbsp maple syrup
• 1/4 cup powdered sugar (more if you prefer sweeter frosting)
• 1 tsp vanilla extract

Additional toppings:

• baked fruit or fresh berries
• extra coconut whipped cream
• crushed pistachios or other nuts

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Instructions

BEFORE YOU BEGIN: Place the can of coconut cream in the fridge for 24 hours, or until it hardens. See notes for quick alternative

Directions for a 2-layer cake. For 3 to 4 layers, make an additional batch, do not double. 

1. Preheat oven to 350 F. Line two or three 8 inch cake pans with parchment paper. Oil the sides. Set aside
2. Next, melt butter and chocolate together over stove in glass bowl (double boil technique) or in microwave.
3. In another bowl sift or whisk almond flour, sugar, salt, baking soda together. Stir in egg yolk, milk, and vanilla extract.
4. Place room temperature egg whites in the bowl of a stand mixer or use a hand mixer to beat on  high speed,until soft peaks are formed, about 3-5 minutes. Set aside
5. Mix the melted chocolate into almond flour cake batter. Mix until smooth then add the vinegar and stir again.
6. Next, gently fold the whipped egg white into the almond flour chocolate cake batter. NOTE: Be gentle and do not over mix. Otherwise, the egg whites might deflate. If this happens, make a new batch.
7. Pour into two 8 inch cake pans. Spread batter evenly.
8. Place in oven for 20-25 minutes or until center comes out clean with toothpick. Check on cakes after 15 minutes and rotate cake pans.
9. Once baked, remove from oven and let cool. Recommendation – place cakes in fridge to cool for 45 to 1 hr minutes for best frosting results
10. While cakes are cooling, you can prepare the coconut maple whipped cream.
11. Simply follow my coconut cream frosting using maple syrup versus coconut sugar.
12. Place a can of coconut cream in fridge for 24 hours until harden.
13. Remove water when you open the can from the the fridge. Place the remaining thickened cream contents in mixer. Add maple syrup, vanilla, and whip until fluffy.
14. Now to layer the cake. Remove parchment paper from each. These almond flour cakes will flatten  once cooled, so I did not cut off top before adding whip cream.
15. Add about 1/2 cup or more whipped cream between each cake and stack the cakes gently on top of each other.
16. Once stacked, feel free to leave naked or spread more coconut cream frosting on around the cakes.  Sprinkle top and sides with crushed pistachio.
17. Top with edible flowers, optional chocolate, and maple baked pear or other fruit of choice. Optional.

Storage and keep-

1. 1. This cake will hold it’s shape at room temperature for up to 4 hours with the coconut frosting.
   2. Keep in fridge until ready to serve.
   3. Save and freeze slices for up to 3-4 weeks in foil.

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Notes

Frosting Shortcut– If you don’t want to wait for the the coconut whipped cream to harden overnight, you may use generic brand non dairy whipped cream or 16 oz of COLD heavy whipping cream. Heavy whipping cream doesn’t need to be chilled overnight. It just needs to be COLD.

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

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

This almond cake recipe is actually SUPER easy and fun to make. I did the hard testing for you. Why? So that you can enjoy the process of making it yourself (with ease) and then sharing (celebrating) it with others.

Cheers!

LC