Blog Hop: Gluten-Free Chocolate Cake with Brown Sugar Icing

This Gluten-Free Chocolate Cake with Almond Brown Sugar Icing may be the only chocolate cake you ever need!

Hi Everyone!

I just returned from 1 glorious week whitewater rafting down the Salmon and Snake rivers in Idaho.

I plan on sharing my photos and adventures with you next week, but today I’m talking cake!

Here’s why…

Shortly before my trip, I was invited to join a fabulous group of bakers to co-host a baking blog hop.

For our first baking adventure, we decided to make cake.

Immediately my cake thoughts turned to a delicious gluten-free chocolate cake my mom recently made for me {Thank You Mom!!!}

The recipe comes from a friend of my mom’s who follows a gluten-free diet.  My mom’s friend got the recipe form Wheat-Free Recipes and Menus by Carol Fenster, PhD.  The original recipe calls for pulverized slivered almonds and canola oil.  I adapted it slightly, by using blanched almond flour and extra virgin coconut oil.

Oh, and I made it just a little more decadent by topping it with a brown sugar icing that was inspired by a cake baked by Jimbo’s for my husband’s birthday.  {Enjoy an equally delicious, yet less decadent, version by omitting the icing and serving it with fresh berries!}

Here’s the recipe…

Gluten-Free Chocolate Cake with Brown Sugar Icing

Cake

• 2 cups blanched almond flour {I used Bob’s Red Mill}
• 1 cup packed light brown sugar
• 1/2 cup virgin coconut oil, melted
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 4 large eggs, separated

1. Preheat oven to 350 degrees F.  Grease a 8- or 9-inch cake pan and line the bottom with parchment or waxed paper.
2. In a mixing bowl, combine the almond flour, brown sugar, coconut oil, cocoa, almond extract, salt, and egg yolks.  Mix thoroughly.
3. In a large bowl, beat the egg whites using an electric mixer on high speed until soft peaks form.  Gently fold the egg whites into the batter, adding one-fourth of the mixture at a time. {Note:  The batter will be very thick} Transfer the batter to the prepared cake pan.
4. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan for 15 minutes.
5. Run the tip of a thin knife around the edge to loosen the cake from the pan.  Invert the pan on to a serving plate and remove the paper.  Serve plain with fresh berries, or top with brown sugar icing {recipe below}.

Brown Sugar Icing

• 1/4 cup extra virgin coconut oil {at room temperature}
• 1/4 cup packed light brown sugar
• 1/4 cup powdered sugar
• 1 Tablespoon almond milk
• 1/2 to 3/4 cup sliced almonds

Combine all ingredients except almonds in a bowl and mix with an electric blender until smooth.  {This makes just enough icing to cover the top of the cake.} Top with sliced almonds if desired.

Enjoy!

Want to join in on all the #cakelove fun???

Here’s how…

Anytime during the month of August, simply create your own cake recipe and share it on your blog.

Once your cake post is up, you can link to everyone’s post using this linky tool:

And, if you are on Twitter, we’d love for you to spread the cake love using the hash tag #cakelove

Happy Cake Baking {and eating too!} from:

• BakerStreet
• Bon a Croquer
• Cafe Terra
• Chef Pandita
• Cooking With Books
• Mis Pensamientos
• The Daily Palette
• The Spicy RD {Me!}

Also entered in the Tropical Traditions Coconut Oil Giveaway at Cara’s Cravings…

Are you a cake baker?  Are you a cake eater?  What’s your favorite cake? 

I would LOVE to hear from you!  Please click here to leave a comment or ask a question.  And, if you enjoyed the post, please share it below.

EA Stewart

Hi There! I’m EA, an integrative registered dietitian nutritionist in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. My nutrition specialties include wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & optimal aging. Learn more about my nutrition philosophy and my nutrition coaching services, or get in touch~I’d love to connect with you!

Thanks so much for sharing!