The second recipe that I decided to make from The Gluten-Free Almond Flour Cookbook was for a gluten free almond flour chocolate cake. Yes, I know, chocolate is not legal for the Specific Carbohydrate Diet, but as mentioned in my previous post here - - I include high cocoa content dark chocolate in my diet and also unsweetened cocoa. I have not noticed any detrimental effects from them.
I made this cake with Bob’s Red Mill Almond Flour and I think it came out terrific with it. I did not have the slightest bit of disappointment in how the cake turned out. In fact, I remember thinking how incredibly moist and soft the cake was for an almond flour cake. It rose really nicely and maintained it’s height. It had a nice chocolatey flavor with slight undertones of almond flavor. I would definitely make this cake again when a chocolate cake craving hits. lol.
Gluten Free Almond Flour Chocolate Cake from The Gluten-Free Almond Flour Cookbook Ingredients
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1 cup honey
2 large eggs
1 TB vanilla
Preheat oven to 350 F. Grease a 9 inch cake pan and dust with almond flour. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir the wet ingredients into the dry ingredients until thoroughly combined. Pour into cake pan. Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 1 hour. Serve.