The ultimate almond flour chocolate cake that’s incredibly moist, light and best of all — easy to make at home in just 45 minutes! Sifted unsweetened dutch-processed cocoa powder is the key to this gluten-free cake’s incredible chocolate-y flavor. Plus, I share helpful tips for achieving an airy, fluffy cake!
Preheat the oven to 350°F. Spray a 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.
In a medium bowl beat the egg whites until foamy. Gradually add ½ cup sugar and continue beaten until stiff, glossy peaks form. Set aside.
In a separate large bowl beat the egg yolks with the remaining ½ cup sugar until thick, pale, and doubled in volume, about 2 minutes. Beat in the butter and vanilla.
Sift in the almond flour, cocoa powder, baking powder, and salt. Beat until well mixed. The batter will be very thick.
Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in the comes out with a few moist crumbs attached.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before topping with ganache.
For the ganache, pour the chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stove until very hot, but not boiling.
Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes while the cake is prepared.
Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides. Transfer the cake to the refrigerator to set the ganache, at least 15 minutes, then carefully remove the wax paper strips. Serve at room temperature.
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Almond flour cake may be stored at room temperature or refrigerated up to three days. If storing in the refrigerator, the texture will become more like a flourless chocolate cake, a little denser and fudgy.To store, press a piece of plastic wrap to the cut sides of the cake. If uncut, then leave unwrapped, as to not mess up the ganache. Alternatively, place in an airtight container, such as a cake carrier.For unfrosted cake layers, securely wrap in plastic and store at room temperature, in the refrigerator, or frozen.Flourless almond flour cake may also be frozen up to 3 months. Wrap sliced leftovers in plastic wrap and transfer to a ziplock freezer bag. Pull out slices and then sit at room temperature until ready to eat.If freezing the whole cake, place in the freezer until solid, then wrap securely in plastic wrap and cover again with foil.