magically moist chocolate almond cake...

adapted from this recipe...

I had too much leftover almond flour from my macs's classes. I really needed to bake something out of this leftover. Luckily, I found this recipe online that only used almond flour as a main ingredient.

This cake was super moist. It cracked and crumbled easily, but it was still hold its shape and possible to serve as pieces. I was planning to made a two layer cake with chocolate ganache frosting, but I changed my mind as soon as I saw the texture. It was best to serve as a whole piece with some topping. It tasted great without frosting for sure.


makes 1 (9-inch) round cake pan

- 170 g butter, unsalted
- 150 g sugar
- 4 eggs
- 200 g almond flour
- 30 g dried coconut flour
- 100 g sweetened coconut flakes
- 30 g cocoa powder, Dutch processed, sifted
- 10 g baking powder
- 3 g salt
- 60 g milk
- 3 g vanilla extract
- 40 g coconut rum


1. Cream together butter and sugar until smooth.
2. Add in eggs, one at a time, and beat until fully blended in.
3. Mix milk, vanilla and rum together in a bowl. In a separate bowl, combine all dry ingredients.
4. Alternate add in dry ingredients and wet ingredients, end with dry ingredients. Beat until all ingredients just combined.
5. Spread into a greased cake pan and bake at 350°F for 30-40 minutes. Serve with toasted coconut.


bake-aholic said...

super good-looking ka...your baking always inspires me.

Anonymous said...

that looks sooo yummy!


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