There’s chocolate cake, and then there’s guilt-free chocolate cake. What makes this almond flour chocolate cake both healthy and irresistible? The combination of two flours, melted dark chocolate and a few more ingredients make a moist cake, along with a decadent chocolate mousse topping.

The Wonders of Gluten-Free Cake

Contrary to popular belief, gluten-free cakes aren’t all that inferior to the store-bought treats. With the right mix of ingredients, you can whip up something just as fluffy and tasty as if you purchased it from the bakery in the grocery store.

This cake is so good, you can serve it to people who aren’t on any special diet and they won’t be able to tell the difference!

Wholesome Ingredients

You’ll only need to gather 10 ingredients, many of which you probably already have in your kitchen cupboards.

Eggs: I like to use large eggs, and this recipe calls for them too.

Almond + Coconut Flours: This combination will add a nice finishing touch to the overall cake, not to mention that All Purpose Flour is not healthy. Make sure you use actual almond flour and not coarse almond meal.

Baking powder: The key to keeping this recipe healthy is to make sure ingredients like these don’t contain salt (or added sugars). Hain makes a baking powder with no salt.

Dark chocolate: This is where your chocolatey goodness comes from.

Vanilla extract: A few drops of vanilla always makes a recipe taste better.

Apple cider vinegar: This ingredient will work along with the baking powder to add some fluff.

This recipe also calls for sea salt (much better than table salt), sugar, and unsalted butter – but not as much as a traditional, no-diet-in-mind cake.

How to Make Almond Flour Chocolate Cake

Full Printable Recipe Card Below

Step 1

Start by preheating your oven to 325°F and greasing an 8″ round cake pan.

Steps 2 & 3

Beat the eggs, sugar, vanilla, vinegar and baking powder.

Step 4

Add the softened butter and melted chocolate – mix to combine.

Step 5

Gradually add both flours and stir to combine.

Step 6

Pour the batter into the prepared pan and bake on the middle rack of the oven for 35-40 minutes, or until a toothpick comes out clean.

Step 7

Let the cake cool completely. Then frost with this most decadent chocolate mousse (steps below).

Chocolate Mousse Topping

Add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft peaks begin to form.
Slowly add the powdered sugar and cocoa powder and combine.
Spread the mousse on the top and sides of the cake using a butter knife or small spatula.

And that’s it! I really hope you enjoy the desserts I’ve been trying to share with you lately. Baked goods of any kind are always going to have a lot of salt in them (as well as sugar). If you suffer with chronic Vertigo as I do, then you know salt is a key factor in managing attacks. I struggle with having any kind of dessert due to this all the time. If you use the Hain baking powder it decreases the salt substantially. I can’t eat this everyday, of course, but when an occasion arises that I want something sweet, I will pick this cake all day long!

Keep these tips in mind while preparing for and cooking this cake:

Chilling your mixing bowl (and the beaters) speeds up the whipping time and creates fluffier whipped cream.
Adding one Tbsp of granulated coffee gives the mousse an intensifies the chocolate flavor.
Wait until just before serving if garnishing with shaved chocolate or coconut flakes to keep them fresh.

Almond Flour Chocolate Cake

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Yield: 8 large or 10 small slices 1x
Diet: Low Salt

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Description

Who says you can’t have cake on a low sodium or gluten free lifestyle? This cake is super moist and is NOT made with A/P flour but what it is .. is AMAZINGLY good!!!

Ingredients

Scale

Chocolate Cake:

2 Cups Almond flour
¼ Cup Coconut flour
3 teaspoons No Salt Baking powder (Amazon sells one called Hain)
½ Cup Melted Dark chocolate
1 teaspoon Sea salt
5 Large Eggs
¾ Cup Sugar
1 teaspoon Vanilla extract
½ Tbsp Apple cider vinegar
½ Cup Unsalted Butter, softened

Chocolate Mousse

1 Cup Heavy cream
½ Cup Powdered Sugar
2 Tbsp Cocoa powder

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Instructions

For the cake:

Preheat the oven to 325°F. Grease an 8″ round cake pan (cut a piece of parchment paper and lay on the bottom of the pan – spray again). Set aside.
Place the eggs into the bowl of a Kitchen Aid, or large bowl and beat until frothy.
Add the sugar, vanilla extract, apple cider vinegar and baking powder. Beat (or whisk) again to combine.
Add the softened butter and melted chocolate – mix to combine.
Gradually add both flours and stir to combine.
Pour the batter into the prepared pan and bake on the middle rack of the oven for 35-40 minutes, or until a toothpick comes out clean.
Let the cake cool completely.

For the mousse:

Add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft peaks begin to form. Slowly add the powdered sugar and cocoa powder and combine.
Spread the mousse on the top and sides of the cake using a butter knife or small spatula.

Tips:

Chilling your mixing bowl will help the cream whip more easily.
Add one tbsp of granulated coffee to the mousse for an interesting flavour twist.
Garnish with flaked chocolate, fresh fruit or whipped cream.

Notes

This almond and coconut flour cake makes 8 large or 10 small slices. The sodium (using Hain NO SALT Baking powder) is: 8 slices – 345 mg per slice and 10 slices – 276 mg per slice (coconut flour, salt, and eggs as contributors).

Irresitible Gluten Free Almond Flour Chocolate Cake

The Wonders of Gluten-Free Cake

Wholesome Ingredients