This easy Almond Flour Chocolate Cake is such a showstopper! It’s incredibly easy, super tender and moist, made with almond flour and topped with the most delicious chocolate buttercream. I consider this a healthy cake because it is low carb and sugar free as well. Almonds are full of healthy fats, high in protein and have a good amount of fibre. Reason enough to get baking!
I have made this cake in a small tin so that you can bake it, just because you feel like a good dessert or because you want chocolate cake. No one’s birthday, no questions asked.
The almond flour provides a light, fluffy texture that will make you want to use it in all your baking. I have used liquid stevia from the brand Good Good which I love.
Of course there’s also a thick layer of chocolate frosting, otherwise what’s the point, (at least in my book). Enjoy!
- 1.5 c almond flour
- 1/3 cup cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 3 eggs at room temperature
- 2 tsp. liquid stevia extract
- 1/2 c. plain yoghurt (I used dairy free)
- 1/3 c. neutral oil
- 2 tsp. vanilla extract
- 3/4 c. soft butter
- 1/2 c. cream ch
- 1/4 c. cocoa
- 1/2 -1 tsp. liquid stevia
- 1 tsp. vanilla
- 1 -2 tbsp. milk of choice
Pre heat oven at 180 C/350 F.
Line two 8″/20 cm cake tins with parchment paper, spray with oil and dust with cocoa powder. Tap off excess.
Start by sifting all the dry ingredients into a large bowl.
In an other bowl, beat eggs and add yogurt, oil, vanilla and stevia. Add the wet ingredients into the dry and stir to combine.
Pour into two tins and bake for 23 to 25 min. Test with wooden skewer by inserting into the center of the cake. When skewer is dry, the cakes are done. Remove from oven and place on a rack to cool.
While the cakes are baking, whip up the frosting by creaming together the butter and cream cheese until soft and smooth, add milk, stevia and vanilla and mix. Add the cocoa, a few tablespoons at a time until fully incorporated.
Once the cakes are completely cooled, frost the cake. You can serve straight away or first chill the cake for a few hours. This will make cutting easier.
The cake will keep for 4 days in the fridge.