Almond Flour Chocolate Cake (No Eggs, No Gluten, No Dairy)

Гэта Almond Flour Chocolate Cake is a fudgy and gluten-free version of my date chocolate cake, instead made with almond flour, but still with no eggs and no dairy. It’s a healthy cake rich in fiber and natural protein.

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Almond Flour Chocolate Cake

Гэта Almond Flour Chocolate Cake is a fudgy and gluten-free version of my date chocolate cake, instead made with almond flour, but still with no eggs and no dairy. It's a healthy cake rich in fiber and natural protein.

5 ад 11 галасоў

друк Révision захаваць Выратаваны!

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Час падрыхтоўкі: 15 пратакол мін

Час прыгатавання: 1 гадзіну hr

астыць: 2 гадзін гадз

Агульны час: 3 гадзін гадз 15 пратакол мін

курс: дэсерт

Кухня: амерыканская

порцыя: 12 лустачкі

калорыі: 257.2 кілакалорый

аўтар: Карын Клодп'ер

Рэжым прыгатаванняЗабараніце пацямненне экрана

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Інгрэдыенты

ЗША звычай - Метрыка

• ▢ 1 ½ кубкі Тэрміны Medjool - (заўвага 1)
• ▢ ⅓ кубак Кляновы сіроп - (заўвага 2)
• ▢ ¼ кубак Арахісавы алей - (заўвага 3)
• ▢ 1 ¼ кубкі міндальнае малако - (заўвага 4)
• ▢ 2 ½ кубкі Міндальная мука - (заўвага 5)
• ▢ ½ кубак Несалодкі какава-парашок
• ▢ 2 лыжкі Ільняная мука - (заўвага 6)
• ▢ 1 чайная лыжка Харчовая сода
• ▢ 1 чайная лыжка Выпечка парашок

інструкцыі

• Preheat the oven to 350°F (180°C). Line a 9-inch springform round cake pan with parchment paper, on the bottom and on the sides of the pan. Oil the bottom and sides with cooking oil spray. Set aside.
• In a bowl, add dates, cover with boiled water, and set them aside for 5 minutes to soften.
• Drain the dates over a sieve to discard the water.
• Place the soaked dates in a food processor with maple syrup, peanut butter, and almond milk.
• Process on medium-high speed until smooth.
• Add remaining dry ingredients and blend again until a thick, smooth chocolate cake batter forms. Remove the food processor blade, scrape down any batter that sticks to it into the food processor bowl.
• Use a rubber spatula to transfer the batter from the food processor to the cake pan.
• Sprinkle a few sliced almonds on top of the cake.
• Bake the cake for 55-65 minutes at 350°F (180°C) – foiling the top of the pan after 30 minutes to prevent the cake from darkening or burning on top.
• Insert a toothpick in the middle of the cake to check the baking time. If the toothpick comes out clean or with a little crumb, it's ok. If it's wet, it needs a longer baking time.
• Cool down 10 minutes in the pan at room temperature, then run a knife around the cake pan to loosen the cake. Then, open the springform carefully to release the cake on a cooling rack.
• Let the cake cool down for 2 hours at room temperature before slicing.
• Slice and serve with melted dark chocolate on top, or using my vegan ganache recipe.

нататкі

Звярніце ўвагу 1: I don’t recommend other date varieties. They won’t bind the almond flour as much, and the cake will be fragile. 1 1/2 cup Medjool dates equivalent to 220g.

Звярніце ўвагу 2: Or agave syrup, or coconut nectar. You need the added sweetener for taste and texture.

Звярніце ўвагу 3: Or almond butter, sunflower seed butter, or cashew butter.

Звярніце ўвагу 4: Or any milk you want, like oat milk or soy milk.

Звярніце ўвагу 5: Scoop, fill, and sweep off the excess. Don’t over-pack by pressing the flour in the cup. Almond meal works as well, but the cake will be a bit more grainy.

Звярніце ўвагу 6: Or ground chia seeds.

Рэжым духоўкіЯ выкарыстоўваю рэжым з вентылятарам (канвекцыя). Калі вам трэба выкарыстоўваць звычайны рэжым, я рэкамендую павялічыць тэмпературу на 15 °C. Час выпякання павінен застацца такім жа, але можа заняць некалькі хвілін больш.

захоўванне: Store the cake in an airtight container for up to 4 days or freeze it sliced for up to 1 month and thaw in the fridge the day before.

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Харчаванне

Абслугоўванне: 1частка | калорыі: 257.2кілакалорый | Вугляводы: 28.6g | бялок: 7.5g | тлушч: 15.6g | Насычаных тлушчаў: 1.7g | Поліненасычаныя тлушчы: 1.2g | Монаненасычаныя тлушчы: 1.8g | натрый: 185.5mg | калій: 242.3mg | Валакно: 5.7g | цукар: 19.1g | Вітамін А: 27.4IU | Вітамін C: 0.01mg | кальцый: 131.5mg | жалеза: 1.8mg | Магній: 43.4mg | Фосфар: 70.7mg | цынку: 0.6mg

Інгрэдыенты і замены

Для падрыхтоўкі гэтага рэцэпту вам спатрэбіцца ўсяго некалькі простых інгрэдыентаў. Вось як іх выбіраць і мяняць месцамі.

• Тэрміны Medjool – These are essential for the fudgy texture and natural sweetness of the cake. They act as a binder, helping to hold the almond flour together. I don’t recommend other date varieties as they might not bind the flour as effectively, which could result in a more fragile cake.
• Кляновы сіроп – This adds a touch more sweetness and contributes to the cake’s moist texture. You can also use agave syrup or coconut nectar.
• Арахісавы алей – This adds richness and depth of flavor, contributing to the cake’s fudgy consistency. Almond butter, sunflower seed butter, or cashew butter are also excellent choices.
• міндальнае малако – This provides the necessary liquid to bring the batter together and ensures a moist cake. Any plant-based milk, such as oat milk or soy milk, works well here.
• Міндальная мука – This is the primary dry ingredient, giving the cake its tender, gluten-free structure. Almond meal is also an option, though your cake might have a slightly grainier texture.
• Несалодкі какава-парашок – This gives the cake its rich, deep chocolate flavor.
• Ільняная мука – This acts as a binder and helps to provide structure in this egg-free recipe. Ground chia seeds are a good alternative.
• Харчовая сода – This is a leavening agent that helps the cake rise and contributes to its tender crumb.
• Выпечка парашок – This works with the baking soda to create a light and airy texture.

How to Make Almond Flour Chocolate Cake

This cake is quite easy to make if you have a food processor. Here’s how in pictures.

Pour the ingredients in the bowl of a food processor.

Blend at high speed until it makes a sticky batter.

Pour the batter into a springform pan with parchment paper at the bottom.

Bake the cake for 55-65 minutes at 350°F (180°C).

Парады па выпечцы ад Карын

Let me share a few more tips for a perfect almond flour chocolate cake.

• Дакладна адмерайце муку – When measuring almond flour, avoid packing it down. Scoop the flour into your measuring cup and then level it off. Over-packing can add too much flour, leading to a dry and crumbly cake.
• Цярпенне - гэта ключ – This cake bakes for a good hour. After about 30 minutes, you should loosely cover the top of the pan with foil. This prevents the top of the cake from over-browning or burning while the inside continues to bake. Keep an eye on it by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready.
• Працэс астуджэння – Let the cake cool in the pan for about 10 minutes before running a knife around the edges and carefully releasing it onto a cooling rack. It’s crucial to let the cake cool completely at room temperature for at least 2 hours before slicing. Slicing it warm can cause it to break apart since it needs time to firm up.
• Springform Pan Advantage – Using a springform pan is highly recommended for easy release. Make sure to line both the bottom and sides with parchment paper and oil them well. Before opening the springform, run a knife around the inner edge of the pan to ensure the cake releases smoothly and doesn’t break.
• Drain Dates Fully – After soaking your dates, be sure to drain them thoroughly and discard the water. Do not add the soaking water to the food processor, as this will make your batter too thin.
• Embrace the Fudgy Texture – This is a rich, fudgy chocolate cake, so it won’t rise significantly like a traditional fluffy cake. Its dense, moist texture is what makes it so delicious!

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