My guy wanted chocolate cake for Valetine’s Day. With chocolate icing. I don’t care for chocolate icing and was kinda tired of cake after the holidays. This cake has a more distinct crumb due to the almond flour…. the only other flour in it is tapioca starch so it is gluten free which I need. It is easy to make; no tricky process here plus it is dairy free which can be helpful to some folks. I made it but used half peanut butter icing and half chocolate: just made a half batch of each. It was a big it with my man; he took home the chocolate iced portion and I feasted on the peanut butter iced half.
Mine sunk a little in the middle; I think my 4 eggs were all kinda large; there is variation in a dozen eggs; try not to get the 4 largest from the box, live and learn. I did bake it the full time. The center was like fudge; quite yummy if squishy. The peanut butter icing was the bomb!!
Chocolate cake ingredients:
1 1/2 cup almond flour (not almond meal)
1/2 cup tapioca starch
1 1/4 cup sugar
3/4 cup cocoa
1/2 tsp. kosher salt
1/2 tsp baking soda
1/2 cup canola oil
4 large eggs at room temp
2 tsp. vanilla extract
Directions: mix the dry ingredients in a medium bowl; I used a whisk. Spray a 9 inch cake pan and line the bottom with a round of parchment paper. Heat the oven to 350 degrees, shelf for baking set in the middle. In a large mixing bowl beat the eggs until well blended, blend in the oil and vanilla until smoothly blended. Add in the dry ingredients 1/3 of it at a time; blend in and do the next third and then the final third. Pour into the cake pan. Let stand 5 minutes. Bake 30-34 minutes until tester comes out clean. Let cool in the pan for 15-20 minutes before turning out onto a drying rack. Ice when completely dry.
Chocolate icing (this is a half recipe)
1/4 cup room temp butter
2 tbsp. cocoa
1/2 tsp vanilla extract
a pinch of kosher salt (about 1/8 tsp)
1 cup powdered sugar
2 Tbsp. milk (may need another tsp)
Beat the butter with your mixer until fluffy, add the other ingredients and beat until fluffy; add extra milk if too stiff.
Peanut butter icing (half recipe)
1/2 cup creamy peanut btter
2 Tbsp. room temp butter
1/2 tsp vanilla
1 1/4 cup sifted powdered sugar
2 Tbsp. milk (may need another tsp or two)
Beat the peanut butter and butter until fluffy; add the rest of the ingredients and beat until fluffy; add extra milk if too stiff.
Ice half the cake with the chocolate icing and the other half with peanut butter. Enjoy!