Almond-Flour Devil’s Food Cake

This rich chocolate cake is perfect for birthday parties. The recipe also makes 12 regular cupcakes; bake for 18–25 minutes until a toothpick inserted in the middle comes out clean.

Serves: 10Hands-on: 30 minutesTotal: 2 hours 5 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 2 cups blanched almond flour
  • ½ cup dark cocoa powder
  • 1¼ cups coconut palm sugar
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 3 large eggs
  • ¾ cup unsweetened applesauce
  • ½ cup water
  • ¼ cup melted coconut oil
  • ½ tsp. apple cider vinegar
  • 1 Tbsp. plus 1 tsp. vanilla extract, divided
  • ¼ tsp. almond extract
  • ½ cup chopped semisweet chocolate, divided
  • ¾ cup coconut cream
  • 4 Tbsp. coconut oil
  • 4 oz. unsweetened chocolate
  • 1 Tbsp. honey

Directions

  • Preheat the oven to 350°F. Line an 8" or 9" cake pan with parchment paper and then grease with a nonstick cooking spray or light-tasting olive oil.
  • In a large bowl, whisk the almond flour, cocoa powder, sugar, baking soda, and salt.
  • In a smaller bowl, whisk the eggs, applesauce, water, ¼ cup oil, vinegar, 1 tablespoon vanilla extract, and almond extract. Mix the wet ingredients into the dry ingredients until you have a thick batter.
  • Pour the batter into the cake pan. Bake for 35 minutes until a toothpick inserted in the middle comes out clean and the cake is a deep chocolate brown. Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a wire rack and continue to cool for an additional 40 minutes.
  • Melt ¼ bittersweet chocolate in a double boiler. In another bowl, whip the coconut cream until it is light and airy. Fold in 1 teaspoon vanilla and the melted chocolate.
  • To make the ganache, combine remaining coconut oil with unsweetened chocolate, remaining bittersweet chocolate, and honey in a double boiler. Stir until thoroughly melted.
  • To assemble the cake, slice the cake in half and spread the chocolate-cream mixture in the center. Place the other half of cake on top of the filling and slowly pour the chocolate ganache over the cake.

Recipe Information

Serves: 10

Ingredients

  • 2 cups blanched almond flour
  • ½ cup dark cocoa powder
  • 1¼ cups coconut palm sugar
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 3 large eggs
  • ¾ cup unsweetened applesauce
  • ½ cup water
  • ¼ cup melted coconut oil
  • ½ tsp. apple cider vinegar
  • 1 Tbsp. plus 1 tsp. vanilla extract, divided
  • ¼ tsp. almond extract
  • ½ cup chopped semisweet chocolate, divided
  • ¾ cup coconut cream
  • 4 Tbsp. coconut oil
  • 4 oz. unsweetened chocolate
  • 1 Tbsp. honey

Directions

  • Preheat the oven to 350°F. Line an 8" or 9" cake pan with parchment paper and then grease with a nonstick cooking spray or light-tasting olive oil.
  • In a large bowl, whisk the almond flour, cocoa powder, sugar, baking soda, and salt.
  • In a smaller bowl, whisk the eggs, applesauce, water, ¼ cup oil, vinegar, 1 tablespoon vanilla extract, and almond extract. Mix the wet ingredients into the dry ingredients until you have a thick batter.
  • Pour the batter into the cake pan. Bake for 35 minutes until a toothpick inserted in the middle comes out clean and the cake is a deep chocolate brown. Allow the cake to cool in the pan for 10 minutes. Turn the cake out onto a wire rack and continue to cool for an additional 40 minutes.
  • Melt ¼ bittersweet chocolate in a double boiler. In another bowl, whip the coconut cream until it is light and airy. Fold in 1 teaspoon vanilla and the melted chocolate.
  • To make the ganache, combine remaining coconut oil with unsweetened chocolate, remaining bittersweet chocolate, and honey in a double boiler. Stir until thoroughly melted.
  • To assemble the cake, slice the cake in half and spread the chocolate-cream mixture in the center. Place the other half of cake on top of the filling and slowly pour the chocolate ganache over the cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories530
Total Fat39g
Saturated Fat21g
Cholesterol55mg
Sodium270mg
Total Carbohydrate41g
Dietary Fiber7g
Sugars27g
Protein10g