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Almond Flour Chocolate Cake
Light, airy, and a delicious chocolate and almond flavor, this almond flour chocolate cake is the perfect dessert whether you are gluten free or not.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
servings
Calories
233
kcal
Author
Leigh Anne Wilkes
Ingredients
9
eggs. separated
1
C
sugar
divided
5
oz.
semi sweet chocolate
melted and cooled
1
C
almond flour
1
tsp
almond extract
whipped cream
berries
Instructions
In a bowl combine egg yolks and 1/2 C sugar and beat on high speed until light yellow.
Slowly add in the melted chocolate, vanilla and 1/2 C of almond flour in with the yolks and sugar. Mix until combined.
In a large bowl beat egg whites until soft peaks form and then add in 1/2 C sugar,
Increase speed and beat until egg whites hold their shape but not too stiff or dry.
Fold one cup of egg white mixture into chocolate mixture.
Then fold chocolate mixture into the remaining egg whites along with 1/2 C of almond flour.
Pour into ungreased angel food cake pan.
Bake in 350 degree F oven for 60-75 minutes or until tooth pick comes out clean.
Top of cake may sink a bit. Don't worry - just fill it with whipped cream and berries!
Nutrition
Calories:
233
kcal
|
Carbohydrates:
25
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Cholesterol:
123
mg
|
Sodium:
48
mg
|
Potassium:
112
mg
|
Fiber:
1
g
|
Sugar:
21
g
|
Vitamin A:
185
IU
|
Calcium:
45
mg
|
Iron:
1.7
mg