Gluten-free chocolate almond cake
Votes: 10
Time: 1 hour 50 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This chocolate almond cake is a real find for those with dairy or gluten intolerances. Although it contains neither dairy nor wheat flour, the cake is incredibly delicious and truly reminiscent of a true pastry masterpiece.
The cake is made with ground almonds and quinoa, a grain popular among health-conscious eaters. These two ingredients are mixed with coconut oil and coconut milk, along with eggs, dark chocolate, coconut sugar, and natural flavors. The finished cake is topped with a coconut-milk chocolate ganache and garnished with raspberries. The raspberries pair beautifully with the chocolate, balancing it with a pleasant tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 240 g dark chocolate
- 3/4 tbsp. coconut oil
- 1 and 1/3 cups almonds
- 2 cups cooked quinoa
- 1 cup coconut sugar
- 2 tsp baking powder
- 2 teaspoons cinnamon
- 0.5 tsp baking soda
- 0.5 cup coconut milk
- 1 tsp vanilla extract
- 4 large eggs
Ganache
- 240 g dark chocolate
- 1 cup coconut milk
- 1 cup raspberries, for decoration
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Recipes with similar ingredients: dark chocolate, coconut oil, almond, quinoa, cinnamon, coconut milk, vanilla extract, eggs, raspberry, coconut sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray.
- Pour 2.5 cups of water into a medium saucepan, set it over medium heat, and bring to a boil. Place a medium bowl on top and add the dark chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until it is completely melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the double boiler, leaving the saucepan with the water on the stovetop.
- Place the almonds in a food processor and pulse until finely ground. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon, and baking soda. Combine the dry ingredients, then add the chocolate mixture, coconut milk, vanilla, and eggs, mixing thoroughly. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake slightly.
- Ganache: Heat water in a saucepan over medium heat and bring to a boil. Place another medium bowl over the double boiler and add the dark chocolate and coconut milk. Stir with a heatproof spatula until the chocolate is completely melted and combined with the coconut milk.
- Pour ganache over the cake, garnish with raspberries and serve.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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