Almond & Chocolate Cake - Gluten-Free by @hervecuisine

45 min

8 servings

🥥

300 ml

Coconut milk

🧁

200 g

Dark baking chocolate

🌰

200 g

Almond flour

🍬

30 g

Whole cane sugar

🌽

50 g

Cornstarch

🫙

0.5 packet

Baking powder

🥚

2

Eggs

🫗

Oil

  1. Mix
    • Almond flour
    • Whole cane sugar

    Mix the almond flour with the cornstarch and baking powder as the dry ingredients.

  2. Heat
    • Coconut milk
    • Whole cane sugar

    Heat the coconut milk in a saucepan with the whole cane sugar, mixing together.

  3. Pour
    • Coconut milk
    • Dark baking chocolate

    Pour the hot milk mixture over the dark chocolate in a bowl and wait a minute for it to melt.

  4. Whisk
    • Dark baking chocolate

    Whisk gently until the chocolate mixture is smooth.

  5. Add
    • Eggs
    • Dark baking chocolate

    Once the chocolate mixture has cooled, add the eggs, well mixed.

  6. Add
    • Almond flour
    • Whole cane sugar

    Add the dry ingredients all at once and mix gently with a spatula until no flour remains, to obtain a cake batter.

  7. Pour
    • Oil

    Pour the batter into a baking tin, lightly oiled.

  8. Bake

    Bake for 30 minutes at 180°C.

  9. Cool

    Let the cake cool before cutting it.

Almond & Chocolate Cake - Gluten-Free by @hervecuisine

45 min

8 servings

🥥

300 ml

Coconut milk

🧁

200 g

Dark baking chocolate

🌰

200 g

Almond flour

🍬

30 g

Whole cane sugar

🌽

50 g

Cornstarch

🫙

0.5 packet

Baking powder

🥚

2

Eggs

🫗

Oil

Preparation Steps

  1. Step 1/9

    Mix the almond flour with the cornstarch and baking powder as the dry ingredients.

    🌰Almond flour
    🌽Cornstarch
    🫙Baking powder
    🥣bowl

  2. Step 2/9

    Heat the coconut milk in a saucepan with the whole cane sugar, mixing together.

    🥥Coconut milk
    🍬Whole cane sugar
    🍲saucepan

  3. Step 3/9

    Pour the hot milk mixture over the dark chocolate in a bowl and wait a minute for it to melt.

    🥥Coconut milk
    🧁Dark baking chocolate
    🥣bowl

  4. Step 4/9

    Whisk gently until the chocolate mixture is smooth.

    🧁Dark baking chocolate
    🥄whisk
    🥣bowl

  5. Step 5/9

    Once the chocolate mixture has cooled, add the eggs, well mixed.

    🥚Eggs
    🧁Dark baking chocolate
    🥣bowl

  6. Step 6/9

    Add the dry ingredients all at once and mix gently with a spatula until no flour remains, to obtain a cake batter.

    🌰Almond flour
    🌽Cornstarch
    🫙Baking powder
    🧁Dark baking chocolate
    🥄spatula
    🥣bowl

  7. Step 7/9

    Pour the batter into a baking tin, lightly oiled.

    🫗Oil
    🍳baking tin

  8. Step 8/9

    Bake for 30 minutes at 180°C.

    🍳baking tin

  9. Step 9/9

    Let the cake cool before cutting it.

Composition

Ingredients

Types

Dairy Alternative, Sweets, Nuts, Starches, Eggs, Fats

Ingredients

Coconut milk, Dark baking chocolate, Almond flour, Whole cane sugar, Cornstarch, Baking powder, Eggs, Oil

Notes

Coconut milk (or another plant-based cream or liquid), Whole cane sugar (or coconut sugar), Eggs (vegan option: replace with 1 well-ripened blended banana), Oil (to lightly grease the baking tin)

Allergens

Soy, Tree nuts, Eggs

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium

Calories

354 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 22g, Fat: 26g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Magnesium: 80mg, Iron: 2.2mg, Calcium: 60mg, Potassium: 220mg, Sodium: 110mg

Vitamins

Vitamin E: 3.5mg, Vitamin B2 (Riboflavin): 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Dense

Flavors

Chocolatey, Nutty, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (store in an airtight container,keep refrigerated due to eggs and moisture), freezer : up to 2 months (wrap individual slices tightly in plastic wrap or foil,thaw in the fridge before serving), room temperature : 1 day (keep covered in a cool, dry place away from direct sunlight)