Okay, so I tried making a gluten-free chocolate almond cake today. It sounded pretty good, and I was craving something sweet, but I also wanted to keep it somewhat healthy. So, I looked up some recipes online and picked one that seemed easy enough.
First, I gathered all the ingredients. I already had most of the stuff at home like cocoa powder, baking soda, and eggs. I just needed to get some almond flour, almond milk, and a few other things from the store.
- Almond flour
- Cocoa powder
- Baking soda
- Salt
- Eggs
- Maple syrup
- Almond milk
- Vanilla extract
- Chocolate chips
Once I had everything, I preheated the oven to 350°F. While it was heating up, I greased and floured a cake pan. I just used a regular round pan, nothing fancy.
Next, I mixed the dry ingredients in one bowl – the almond flour, cocoa powder, baking soda, and a pinch of salt. Then, in another bowl, I whisked together the wet ingredients – eggs, maple syrup, almond milk, and vanilla extract.
After that, I slowly added the dry ingredients to the wet ingredients, mixing until it was all combined. The batter was pretty thick, which is what you want with almond flour. Then, I folded in some chocolate chips because, well, why not? More chocolate is always better, right?
I poured the batter into the prepared cake pan and smoothed out the top. Then, I popped it in the oven and baked for about 30 minutes. The recipe said to check it with a toothpick, and when it came out clean, I knew it was done.
I let the cake cool in the pan for a bit before flipping it onto a wire rack to cool completely. It smelled amazing while it was cooling. It was tough, but I waited until it was completely cool before I frosted it.
For the frosting, I just melted some chocolate chips with a little bit of coconut oil and spread it over the top of the cake. I also sprinkled some sliced almonds on top to make it look a little nicer. I don’t really care too much about presentation, I just wanted a good cake.
Finally, I sliced the cake and had a piece. It was actually pretty good! It wasn’t too sweet, and the texture was nice and moist. It didn’t taste exactly like a regular chocolate cake, but it was a good substitute, especially if you’re trying to avoid gluten.
Overall, it was a pretty easy recipe, and I’d probably make it again. Maybe next time I’ll try adding some different flavors or toppings. I also need to get better about the frosting. It tasted good, but it looked a little sloppy. I need to work on my frosting skills!