Sunday we went to Maine to celebrate Father’s Day with relatives. I didn’t need any more of an excuse to start baking. I’d already had this cake recipe in my head and couldn’t wait to try it out.
The body of the cake is made with just almond flour, making it gluten and grain-free and lending a slightly nutty flavor. Because almond flour isn’t all that absorbent, the cake comes out slightly dense and fudgy. I don’t know about you, but those are two adjectives I like to describe my cakes. The cake isn’t all that sweet, though, so the glaze adds that final punch of flavor that makes it a show stopper. This cake recipe will become my standard for frosted and layer cakes.
Dark Chocolate Almond Meal Cake
Ingredients:
- 2 1/2 cups finely ground almond meal
- 3/4 cup cane sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3oz unsweetened chocolate
- 1/4 cup neutral oil
- 4 eggs
- 2 egg whites
- 1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
Sift together the almond meal, sugar, cocoa powder, salt, and baking soda. Whisk in the eggs, oil, vanilla extract, and egg whites completely.
Melt the chocolate in a microwave or over a double boiler and fold that into the cake batter until it’s completely emulsified. Pour the cake into a cake pan and bake for about 25 minutes or until the center has set. Remove from the oven and let cool.
This is a great gluten-free cake on its own, but it’s not incredibly sweet nor does it have much else going for it. This cake really begs for a frosting or a glaze of some sort, and what goes better with chocolate than peanut butter?
Peanut Butter Glaze
Ingredients:
- 1/3 cup natural peanut butter
- 1/2 cup powdered sugar
- 1/3 cup maple syrup
- Water to thin
Scoop the peanut butter into a large bowl. Slowly sift in the powdered sugar, mixing it in little by little. When the sugar is completely incorporated, pour in the maple syrup and stir. Slowly incorporate water until the frosting reaches a glaze-like consistency. Pour the glaze over the cake and level out.
I decorated mine with Trader Joe’s miniature peanut butter cups and cut it up into 14 slices. I couldn’t believe how well this turned out on the first try. The cake is somewhere between cakey and fudgy, which isn’t and easy balance to strike with gluten-free flours. And the peanut butter glaze doesn’t over power the rich chocolate in the cake.
I’ve set a goal to only have one slice a day. So far that’s not going so well.
Oh. My. YES. It looks like a giant melted peanut butter cup. Glorious!
Mmm, this looks amazing! I love Scharffen Berger dark chocolate! I would have a hard time trusting myself with this in the house! Haha
A fudgy cake?! I’m sold!!
Well, it looks beautiful and the fact that it’s not super sweet makes it even better in my book. I’m a glaze girl for sure and peanut butter is my favorite. I love this Evan!
I want this cake but doubt I’d be able to share!
Only ONE slice a day?! LOL! I’d be lucky to not eat 2… or 10. But really, who’s counting? Btw, can you believe that I had an art teacher in middle school who said that the combination of chocolate and peanut butter was just wrong? We didn’t get along so well.
goodness gracious, this looks so good.
This sounds like an absolute winner! Almond flour is so expensive here, though–I’m wondering whether it would work with a combination of coconut and sorghum or tapioca starch. I might just have to try it: will let you know if I do!
Do you have a food processor to make your own? I saw that a bag of almond flour was $11 so I just picked up a pound of almonds and ground them myself for much less.
Yes, that’s a great idea. Or VitaMix. I still might try with other flours just to see, though…
I KNEW IT! That frosting looks so freaking delicious. I can’t wait to put it on top of my fudge cakeeee
I bet it’s sooo good! When i cook/bake with almond flour, the result is always such a moist, dense cake which is perfect!
I am so sad we don’t have almond flour here. I guess I have to invest in a food procesor then. Your cake looks jummie. Love the peanut butter spread on top!
I want to make this – right now!!
But..tomorrow night will have to suffice. I could do one piece a day…one whole cake piece 🙂
Evan, this looks INCREDIBLE!!! I LOVE YOUR RECIPES!!!!!!
What do you mean by “neutral” oil? Any type of oil? A more alkaline oil (i.e flax, olive, hemp?).
Thanks.
Neutral as in flavor. Something like canola, sunflower, or vegetable oi. I used coconut oil and while I couldn’t taste it my aunt could.
Yesssssss! I was right, chocolate and pb! But this is even better than I’d imagined… maple syrup and almond to! Rock on, my friend, rock on.
[…] a good sign when all the desserts are eaten, and these are long gone. I was more interested in this cake but if whoopie pies are your cup of tea and you’re gluten-free, let this be a treat for you. […]
I am drooling over the peanut butter glaze!!
You had me at peanut butter glaze! And using almond meal is a great way to get some extra protein!
Oh, almond flour, pout, can’t use it in my house because of husband’s tree nut allergy but the cake looks and reads like it is good.
[…] I made it obvious that I love peanut butter and chocolate yet? I love it in cakes, I love it in cupcakes, I love it […]
The first time I worked with almond meal things didn’t turn out so great, now whenever I see it I think of that. Love the peanut butter on top. I’ll take that over a cherry any day.
Loved this! Found myself eating it for breakfast!! Very dense yet moist and slightly sweet. I’m keeping this one a secret!! 😉
did you use dutch/dark or regular cocoa for this?? thanks!
I honestly cannot remember. I usually try to buy non-dutched cocoa powder but in my experiences I haven’t tasted much of a difference between the two