Dark Chocolate Almond Meal Cake w/ Peanut Butter Glaze

June 26th 045

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

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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.

June 26th 038

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

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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.

June 26th 048

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.

June 26th 060

I’ve set a goal to only have one slice a day. So far that’s not going so well.

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27 Responses to Dark Chocolate Almond Meal Cake w/ Peanut Butter Glaze
  1. Alayna @ Thyme Bombe
    June 29, 2011 | 8:41 am

    Oh. My. YES. It looks like a giant melted peanut butter cup. Glorious!

  2. Heather @ kissmybroccoli
    June 29, 2011 | 8:48 am

    Mmm, this looks amazing! I love Scharffen Berger dark chocolate! I would have a hard time trusting myself with this in the house! Haha

  3. Liz @ Tip Top Shape
    June 29, 2011 | 9:05 am

    A fudgy cake?! I’m sold!!

  4. Sarena (The Non-Dairy Queen)
    June 29, 2011 | 9:47 am

    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!

  5. Lauren at Keep It Sweet
    June 29, 2011 | 9:50 am

    I want this cake but doubt I’d be able to share!

  6. Elizabeth
    June 29, 2011 | 10:21 am

    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.

  7. brandi
    June 29, 2011 | 11:18 am

    goodness gracious, this looks so good.

  8. Ela
    June 29, 2011 | 1:56 pm

    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!

    • Wannabe Chef
      June 29, 2011 | 3:46 pm

      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.

      • Ela
        June 29, 2011 | 5:17 pm

        Yes, that’s a great idea. Or VitaMix. I still might try with other flours just to see, though…

  9. Katelyn @ Chef Katelyn
    June 29, 2011 | 2:40 pm

    I KNEW IT! That frosting looks so freaking delicious. I can’t wait to put it on top of my fudge cakeeee

  10. Averie @ Love Veggies and Yoga
    June 29, 2011 | 2:41 pm

    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!

  11. Lilly
    June 29, 2011 | 5:40 pm

    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!

  12. Enz
    June 29, 2011 | 7:11 pm

    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 🙂

  13. Kathleen @ Kat's Health Corner
    June 29, 2011 | 9:39 pm

    Evan, this looks INCREDIBLE!!! I LOVE YOUR RECIPES!!!!!!

  14. Baking 'n' Books
    June 29, 2011 | 11:42 pm

    What do you mean by “neutral” oil? Any type of oil? A more alkaline oil (i.e flax, olive, hemp?).

    Thanks.

    • Wannabe Chef
      June 30, 2011 | 9:16 am

      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.

  15. Hannah
    June 30, 2011 | 12:25 am

    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.

  16. […] 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. […]

  17. Steph@stephsbitebybite
    June 30, 2011 | 5:58 pm

    I am drooling over the peanut butter glaze!!

  18. Tiffany
    July 1, 2011 | 9:43 am

    You had me at peanut butter glaze! And using almond meal is a great way to get some extra protein!

  19. The Chocolate Priestess
    July 4, 2011 | 1:34 pm

    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.

  20. […] 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 […]

  21. kita
    July 8, 2011 | 2:27 pm

    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.

  22. Ellie
    September 28, 2011 | 1:50 am

    Loved this! Found myself eating it for breakfast!! Very dense yet moist and slightly sweet. I’m keeping this one a secret!! 😉

  23. Heather
    February 16, 2013 | 5:50 pm

    did you use dutch/dark or regular cocoa for this?? thanks!

    • Wannabe Chef
      February 16, 2013 | 6:16 pm

      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