My guy wanted chocolate cake for Valetine’s Day the other year. 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!!

So if you need a quick and easy cake this holiday season this one might be the one to please everyone!! Enjoy!

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!

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!