Almond Flour Chocolate Cake
- Mixing bowls
- Heatproof bowl
- Loaf pan or 20 cm/8-inch round cake pan
- Kitchen scale
INGREDIENTS
- 4 large eggs, separated
- 3.5 ounces/100 grams dark chocolate
- 2 tablespoons coconut oil or mild olive oil
- 4 tablespoons honey
- ½ teaspoon vanilla extract
- ½ cup/50 grams almond flour
- ½ teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- ⅛ teaspoon sea salt
Ganache:
- 5.3 ounces/150 grams dark chocolate
- ⅔ cup coconut or oat cream
INSTRUCTIONS
- Preheat the oven to 340°F/170°C. Line an 8-by-4-inch loaf pan or 20 cm/8-inch round pan with parchment paper.
- Melt chocolate and oil together over a double boiler or in short microwave pulses until smooth. Stir in almond flour, baking powder, and cocoa until combined. Let cool slightly, then mix in egg yolks and vanilla until glossy.
- In a separate bowl, whip egg whites with salt until foamy. Gradually add honey, one tablespoon at a time, until the foam holds soft peaks. For chocolate over 60% cocoa or a sweeter cake, add 1–2 extra tablespoons of honey.
- Fold egg whites into the chocolate mixture in three additions, gently preserving the airy texture.
- Pour batter into the prepared pan and bake for 35 minutes, until a toothpick inserted at the edges comes out clean and the center is slightly moist. Let cool completely before slicing to allow the texture to set.
- To make the ganache, melt chocolate and stir in coconut cream until smooth. Pour over the cooled cake before serving.
& Eti Efinger Halperin – @eti_efinger_halperin
FAQ
What is the best way to store almond flour chocolate cake?
Keep it in an airtight container at room temperature for up to three days to maintain its moist, melt-in-your-mouth texture. If you want to extend freshness, wrap the cake tightly in plastic wrap and refrigerate for up to a week, but allow it to come to room temperature before serving so it softens and the flavor opens up.
For longer storage, slice the cooled cake, wrap each piece individually in plastic or foil, and freeze for up to two months. When thawing, leave it at room temperature or warm gently in a low oven to restore its soft crumb.
How can I make the almond flour chocolate cake sweeter?
If your almond flour chocolate cake tastes slightly bitter due to high-percentage chocolate, you can add 1–2 extra tablespoons of honey to the egg whites during whipping. Adding sugar alternatives like maple syrup or agave nectar is also effective, but these liquids may slightly change the batter’s consistency, so adjust carefully.
Avoid granulated sugar unless it’s dissolved, as it can weigh down the egg white foam and reduce the airy texture. Ensuring that any added sweetener is incorporated gradually and folding gently maintains the light, melt-in-your-mouth structure.
& Eti Efinger Halperin – @eti_efinger_halperin
Can I substitute other flours for almond flour?
Substituting with other flours like all-purpose, oat, or coconut flour will alter both texture and taste significantly. All-purpose flour may result in a denser, drier cake and will require adjustments in liquid and egg ratios. Coconut flour is highly absorbent and would need extra eggs or liquid, while oat flour produces a softer, less chocolate-forward flavor. For a close approximation, finely ground hazelnut or cashew flour can be used, but results will differ slightly.
What type of chocolate works best for almond flour chocolate cake?
High-quality dark chocolate with 60–70 percent cocoa content is recommended. This range balances deep chocolate flavor with moderate sweetness and melts smoothly into the batter without curdling. Chocolate above 70 percent can taste bitter for some, but adjusting the honey slightly can counteract that.
Avoid low-quality chocolate or chocolate chips with fillers, as they may alter texture and flavor. Use a bar chocolate, chopped into small pieces, or chips labeled for baking to ensure even melting. Melting the chocolate gently in a double boiler or microwave prevents scorching and maintains a glossy, silky batter.
& Eti Efinger Halperin – @eti_efinger_halperin
How do I achieve a perfectly airy texture in almond flour chocolate cake?
The key to an airy almond flour chocolate cake is the proper whipping and folding of egg whites. Start with completely clean, grease-free bowls and beat the whites with a pinch of salt until foamy, then gradually add honey to achieve soft peaks.
The chocolate mixture should be slightly cooled before adding the yolks to prevent deflating the foam. Fold the egg whites in three gentle additions using a spatula, cutting through the center and lifting the batter from the bottom. Avoid overmixing, as it collapses the air bubbles, resulting in a denser cake.
Can this cake be made ahead of time or frozen?
Once baked and fully cooled, wrap the cake tightly in plastic wrap or foil and store at room temperature for a couple of days or in the refrigerator for up to a week. For freezing, slice or leave whole, wrap well, and freeze for up to two months. Thaw at room temperature before serving to restore the soft, airy texture. Ganache can be stored separately and poured over the cake after thawing for best presentation and flavor.
Can I make almond flour chocolate cake vegan?
Almond flour chocolate cake relies on eggs to create its signature airy texture, so making a fully vegan version is challenging. Vegan substitutes like flax or chia “eggs” will provide structure but won’t replicate the volume or lightness of whipped egg whites, resulting in a denser cake. Coconut or soy-based cream can replace dairy-based ganache, but the delicate, melt-in-your-mouth crumb will be altered.
For a vegan-friendly alternative, consider using aquafaba (chickpea water) whipped into stiff peaks, which can mimic egg whites’ structure when folded carefully into the chocolate-almond batter. However, precise measurements and gentle folding are crucial to avoid collapsing the cake.
& Eti Efinger Halperin – @eti_efinger_halperin
What’s the best way to melt the chocolate?
The best method for melting chocolate in almond flour chocolate cake is either a double boiler or short microwave pulses. For a double boiler, place chopped chocolate and oil in a heatproof bowl over simmering water, stirring until fully melted and smooth.
This indirect heat prevents scorching or seizing. In the microwave, use short 20–30 second bursts at medium power, stirring between pulses to ensure even melting. Avoid overheating or adding liquid directly, as water can cause chocolate to seize.
How do I prevent almond flour chocolate cake from collapsing?
First, whip the egg whites with salt and honey to soft peaks before gently folding into the chocolate-almond mixture in three stages. Avoid overmixing, which deflates air bubbles essential for rise. Bake immediately after folding; letting the batter sit can cause it to lose volume.
Use a preheated oven at the recommended temperature and avoid opening the oven during baking, as temperature shifts can make the cake sink. Proper cooling in the pan, followed by complete cooling on a rack, stabilizes the structure and maintains the melt-in-your-mouth texture.
& Eti Efinger Halperin – @eti_efinger_halperin