Who doesn’t love cake, especially one that’s gluten-free, grain-free, and all kinds of good?
If you read my recipes often, you know I don’t use many nut flours. Yes, they’re delicious and full of healthy fats. My history of being overweight, though, keeps me from indulging too often. Nut flours, albeit low carb, are still calorie dense.
My body has never done well on low carb diets. I need nutrient dense carbs for energy, brain function, and a stable mood. So, for me, moderation is the key.
There’s something special about this cake, though. You won’t find any added fats. Just almond flour, eggs, coconut palm sugar, and some cocoa powder. Be careful not to over bake it; since there’s no oil or butter this cake can easily dry out.
Did I mention how light this cake is? It’s not dense like so many nut flour products. The whipped egg whites make it tender and airy. I brought this to a dinner with some girlfriends, none of which are gluten-free, and they all loved it.
It’s the perfect make-ahead cake. It needs to sit overnight slathered in honeyed ricotta to give it extra moisture.
Speaking of make-ahead desserts, you might also try these:
Other Gluten-Free, Grain-Free Recipes:
- Blueberry Coffee Cake from The Spunky Coconut
- Mini Chocolate Pavlovas topped with Fresh Berries from SS&GF
- Savory Grain-Free Crackers from Gluten-Free Goddess
A light and flavorful gluten-free, refined sugar-free chocolate cake made with almond flour. Adapted from Annie Bell's Gorgeous Cakes.
- 4 large eggs, separated
- 2/3 cup powdered coconut palm sugar
- 2 1/4 cups almond flour
- 3 tablespoons dutch processed cocoa powder
- 1 teaspoon baking powder
- 3 cups low-fat ricotta
- 1/4 cup honey
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 1/4 cup grated carob or refined sugar-free chocolate
- Preheat the oven to 350F. Butter an 8-inch springform pan.
- In a large bowl, beat together the egg yolks and powdered coconut palm sugar until pale and creamy.
- Sift together the almond flour, cocoa powder, and baking powder. Set aside.
- In a separate medium bowl, beat the egg whites to medium peaks.
- Stir 1/4 of the whipped egg whites directly into the egg yolk mixture. Fold the remaining egg whites into the yolks in two to three additions.
- Fold the almond mixture into the egg mixture in three additions.
- Transfer the batter into the prepared springform pan.
- Bake for 25 - 30 minutes, until the center of the cake is set and a cake tester inserted in the middle comes out clean.
- Run an offset spatula around the edges of the cake. Allow to cool completely in the pan.
- Combine the ricotta, honey, vanilla, and salt.
- Refrigerate until ready to use.
- Use a sharp, serrated knife to slice a paper thin layer off the top of the cake. This will let the moisture from the ricotta soak into the cake.
- Cut the cake in half, being careful to keep the layers even.
- Spread half of the ricotta mixture on the bottom layer of the cake.
- Place the top layer on top of the ricotta. Spread the remaining ricotta on top of the cake.
- Top with grated carob or refined sugar-free chocolate.
- Cover and refrigerate overnight.
- Bring to room temperature before serving.