I resisted making “healthy” cakes for a long time because, frankly, I usually find the texture disappointing. However, this recipe changed my mind. It uses almond flour, which gives it a density that reminds me more of a brownie than a fluffy sponge cake. It is heavy, rich, and very dark.
The buttercream technique here is basically a pâte à bombe (using whole eggs instead of just whites or yolks). It is significantly richer than a standard American buttercream. I’ll be honest: about halfway through adding the butter, the frosting almost always looks like it has ruined and separated into a soupy mess. Every single time, I panic slightly. But if you just keep the mixer running on high, it miraculously comes back together into a silky cream. Trust the process.
Ingredients
For the Cake
- 1/2 cup unsalted butter
- 6 oz semi-sweet chocolate (chips or chopped bar)
- 4 large eggs
- 1 cup maple syrup
- 2 tsp vanilla extract
- 2 cups finely ground almond flour
- 2 tbsp coconut flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
For the Chocolate Buttercream
- 4 large eggs
- 1/3 cup maple syrup (or honey)
- 2 tsp vanilla extract
- Pinch of sea salt
- 1 lb (4 sticks) unsalted butter, softened and cut into tablespoons
- 4 oz semi-sweet chocolate, melted and cooled
Instructions
- Prep: Preheat oven to 350°F. Butter two 9-inch round cake pans and line the bottoms with parchment. Don’t skip the parchment; almond flour cakes stick easily.
- Melt: Melt the 1/2 cup butter and 6 oz chocolate together. I usually do this in a bowl over a pot of simmering water, but you can do it in the microwave if you go in 30-second bursts. Let it cool for 10 minutes.
- Whip Eggs: In a mixer, whisk the cake eggs and maple syrup on high for about 5 minutes. You want it pale and billowy. This air is crucial since almond flour is heavy.
- Combine: Slowly whisk the chocolate mixture into the eggs. Sift the dry ingredients (flours, cocoa, leavening) over the wet mix and fold gently.
- Bake: Pour into pans and bake for 20 minutes. Test with a toothpick. Cool in pans for 10 minutes, then flip out.
- Cook the Buttercream Base: In your mixer bowl, whisk the buttercream eggs, syrup, vanilla, and salt. Set the bowl over a pot of simmering water. Whisk constantly until it hits 160°F (about 5 minutes).
- Whip and Emulsify: Move the bowl to the mixer and beat on high until cool (about 8 minutes). Add the softened butter one chunk at a time.
- The Scary Part: It might look curdled or separated. Just keep whipping on high. It will smooth out. Fold in the last 4 oz of melted chocolate.
- Assemble: Frost the cake once the layers are completely cold.
Why You’ll Love This Recipe
- Texture: It lacks the grittiness that some gluten-free flour blends have because it relies on high-fat nut flours.
- Natural Sweetness: The maple syrup adds a depth of flavor that white sugar just doesn’t provide.
- The Frosting: This buttercream is less sweet than traditional powdered sugar frosting, focusing more on the buttery, creamy mouthfeel.
Chef’s Tips for Perfection
- Room Temp Butter: For the buttercream, the butter must be soft but not melting. If it’s too cold, it won’t emulsify. If it’s too warm, the frosting will be soupy.
- Flour Brands: I’ve found that Bob’s Red Mill almond flour has the finest grind. Coarser almond meals will result in a cake that falls apart when you try to frost it.
- Homemade Baking Powder: Since commercial baking powder sometimes contains cornstarch (which some grain-free eaters avoid), I often mix my own: 1 part baking soda, 1 part arrowroot starch, and 2 parts cream of tartar.
Storage and Reheating
This cake actually tastes better the second day as the moisture redistributes. Store it at room temperature in a cake keeper for up to 2 days. If you still have leftovers after that, move it to the fridge for up to 5 days, but let slices come to room temperature before eating so the buttercream softens up.
Nutritional Notes
This is a heavy-hitter in terms of calories and fat. Between the almond flour and the pound of butter in the frosting, it is very dense. A small slice goes a long way.
A DailySimmer – Chocolate Cake with Chocolate Buttercream (Gluten-Free) Recipe
