Gluten Free Chocolate Cake (Almond Flour) with Brown Sugar Icing

3 slices of gluten-free chocolate cake topped with brown sugar icing and almonds.

5 from 1 vote

This moist, fluffy gluten free chocolate cake is made with almond flour and topped with a rich brown sugar icing and crunchy slivered almonds. Naturally grain free, no specialty flour blends needed.

Prep Time10

Cook Time35

Resting Time15

Total Time1

Course: baking, Dessert

Cuisine: American

Keyword: almond flour cake

Diet: Dairy Free, Gluten Free, Grain Free, Vegetarian

Servings: slices

Calories: 463kcal

Author: EA Stewart, RD

Ingredients

CAKE

2 cups fine almond flour
1 cup light brown sugar packed
1/2 cup avocado oil
1/3 cup unsweetened cocoa powder
1 teaspoon almond extract
1/2 teaspoon salt
4 large eggs separated

BROWN SUGAR ICING

1/4 cup virgin coconut oil solid (chill in refrigerator if needed)
1/4 cup light brown sugar packed
1/4 cup powdered sugar
1 tablespoon almond milk
2/3 cup sliced almonds

Instructions

MAKE THE CAKE

Preheat oven to 350 degrees F. Grease a 8- or 9-inch cake pan and line the bottom with parchment or waxed paper.
In a mixing bowl, combine the almond flour, brown sugar, coconut oil, cocoa, almond extract, salt, and egg yolks. Mix thoroughly.
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. (The batter will be very thick) Transfer the batter to the prepared cake pan.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.
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 the brown sugar icin & sliced almonds.

MAKE THE BROWN SUGAR ICING

Combine all ingredients except almonds in a bowl and mix with an electric blender until smooth.
Frost the top of the cake with icing, and top with sliced almonds.

Notes

For best results, use fine, blanched almond flour (not almond meal). The cake can be made ahead and stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. To serve the next day, bring to room temperature first.

Nutrition