Flourless Almond Cake with Chocolate Frosting

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I am an addict. Addict of everything sweet. Who wouldn’t mind a piece of cake after a difficult day at work. But then the whole ‘watch-your-calories’ thought haunts you, sadly.

Gluten-free almond cake with chocolate frosting

It’s not about replacing the sweet things from your diet, I say. But including things that make-up for the nasty things and still is indulgent.

Gluten-free Almond Cake

Gluten-free Almond Cake

The ingredients of this delicious cake include no flour or butter. Almond flour does the trick. The egg yolks make it rich, while the whites adds structure and lightness. Then there’s baking powder for the rise. Everything else can be found in the recipe below. The cake might sink a bit while baking, or when out of the hot oven. Don’t worry, it is amazing anyway. You can definitely frost it, top it with caramel, or not- completely up to your mood.

Gluten-free almond cake with chocolate frosting

Gluten-free almond cake with chocolate frosting

Gluten-free almond cake with chocolate frosting

Gluten-free almond cake with chocolate frosting

Since this was for birthday, I decided to frost and decorate it.

Gluten-free almond cake with chocolate frosting

Gluten-free almond cake with chocolate frosting

Ingredients needed

For the almond flour

11/2 cup almonds, blanched and dried

For the almond cake

175g home-made or store-bought almond flour
4 large eggs, separated into yolks and whites
1 tsp baking powder
1/4 tsp vanilla powder (I used FabIndia’s) + 1 tsp vanilla extract
1 tsp white vinegar
110g caster sugar, split into 55g each
a pinch of salt

For the chocolate fudge frosting

125g softened unsalted butter
50 g icing sugar
50 g dark chocolate (70%), melted and cooled
2 tbsp dutch-processed, unsweetened cocoa powder

Method

For the flour

In a blender, grind the almond till they break down into a course powder. Try not overworking this bit, or else it will turn into butter. You can definitely buy almond flour from a retail store, but I made mine. Very easy takes 5 minutes. Also you can pre-make this and store it in a cool place.

Remember to use fresh almonds, anything rancid will impart a bitter taste to the cake.

For the cake

Preheat oven to 175°C and alongside grease a baking dish
In a bowl, beat yolks, vanilla extract and 55g of sugar lightly. In a separate bowl, fork together almond flour, baking powder, vanilla powder and salt. Put this mixture to the yolks and stir till combined
Into a clean, dry stainless steel bowl, whip the egg white till fluffy. Then add the vinegar and sugar and beat till soft peaks appear
With a large spatula, fold scoopfuls of egg white mixture into the yolk-almond mix. Keeping folding till combined. Be gently here, you don’t want to lose out any air
Pour the batter into the prepared pan and bake for 35-40 minutes
Once the cake is done, allow it to cool in the pan. Run a knife along the sides and place it in your serving dish.

For the chocolate fudge frosting

Beat the butter and icing sugar until light, pale and fluffy. Add the cocoa powder and whip till smooth. Pour the melted chocolate and mix. Spread this on the cooled cake.

If you happen to bake this, please send me a photo. I would love to see your version.

Recipe inspired from Call Me Cupcake

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