How to Make Almond Chocolate Cake No Flour
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine 2 ½ cups whole almonds, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar (or equivalent raw honey), and a pinch of salt. Process until finely ground.
- Add 6 large eggs one at a time, processing until just combined after each addition.
- In a separate bowl, whisk together 1 teaspoon vanilla extract and ½ cup (1 stick) unsalted butter, melted.
- Add the melted butter mixture to the almond mixture and pulse to combine. Do not overmix.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 78 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before removing the sides of the springform. Chill for at least 4 hours, or preferably overnight, before serving.
- Serve chilled with your favorite ice cream, fresh berries, and/or a homemade fruit syrup.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
98g
Fat
46g
Carbs
10g
