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
The cake is completely dairy-free – if you need a dairy-free, casein-free topping try a thick, raw macadamia cream instead. Or, check out Go Dairy Free’s ricotta cheese substitutes.
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
Much love,
Amy
A light and flavorful gluten-free, refined sugar-free chocolate cake made with almond flour. Adapted from Annie Bell's Gorgeous Cakes.
Ingredients
- 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
Instructions
- 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.
Carol@easytobeglutenfree
posted on October 7, 2011 at 10:55 am
This sounds amazing! I almost always use nut flours when I bake and I love ricotta with anything!
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Alissa @ Not Just Apples
posted on October 7, 2011 at 11:55 am
Oh yum! Honey and ricotta go so well together, this recipe has gone on my to-bake list ♥
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Alta
posted on October 7, 2011 at 1:48 pm
This is so pretty. Love it.
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InTolerant Chef
posted on October 7, 2011 at 5:07 pm
This sounds great, I might make it with chestnut flour instead yumm…
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justaskmom
posted on October 7, 2011 at 6:33 pm
This looks wonderful. Do you think the cake itself could be made a day before adding the ricotta, chilling another night, then serving? Thinking ahead to holidays …
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Amy Reply:
October 10th, 2011 at 7:44 am
@justaskmom, Yes, but I’d wrap the cake really well. You might even use a all-fruit jam to add some more moisture.
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Jami
posted on October 7, 2011 at 6:39 pm
I’m enjoying Baby Green’s sweet tooth. Keep ‘em coming
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Pure2raw twins
posted on October 7, 2011 at 6:58 pm
wow that looks incredible!!! YUM
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Kristin
posted on October 7, 2011 at 11:09 pm
Dying to try this! Baking with nut flours often produce a dense product, so it will be a treat to have a gluten-free, grain-free cake that is light and airy. Yum! Thanks Amy!
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Amy Reply:
October 10th, 2011 at 7:42 am
@Kristin, So good to hear from you!! Hope you’re doing well – am sure you’ve been super busy.
It’s the egg whites…it makes all the difference.
xoxo,
Amy
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Kristin @ Eating with Purpose Reply:
October 10th, 2011 at 8:37 am
I’ll have to try that in some of my recipes, I always shy away from not using the whole egg because I hate wasting the precious yolk. Do you have anything special you do with the yolks or do you just throw them out?
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Nisrine M.
posted on October 10, 2011 at 3:02 pm
It came out very pretty, Amy. And I’m sure it tastes just as good as it looks.
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Cara
posted on October 14, 2011 at 3:26 pm
Chocolate and almond flour? Can’t go wrong
Seeing how light it is, I bet the cocoa really shines through. I’ll have to try it soon!
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Mary
posted on November 23, 2011 at 5:19 pm
This looks so amazing that I had to try it…I can’t have coconut so I tried to make my own “Powdered sugar” with date sugar in corn starch in a blender on high speed.. Didn’t work out too well! I followed the rest of your directions to the tee and ended up with chocolate flatbread! The hubby is home now so we are going to try again. Are you sure it’s only 1 tsp of baking powder?
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Mary Reply:
November 23rd, 2011 at 8:53 pm
@Mary,
OK,tried again with hubby’s help. Instead of having something 1/2 inch thick, we now have something 1 inch think. It looks a little better but we are afraid to slice it to make layers…what are we doing wrong?
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Amy Reply:
November 28th, 2011 at 1:46 pm
@Mary, Date sugar is really heavy…it is probably the culprit. Hard to tell what else went wrong unless you tell me step by step what you did. Did you fold in the egg whites so that they aren’t deflated in the process? That really leavens the cake.
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@samfiorella
posted on May 11, 2012 at 2:33 pm
I just told my wife to come home early from work and make this. Thanks!
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