Super Easy Gluten-Free Almond Chocolate Cake with Raspberries – February 2018
Here is a fun and romantic Valentines dessert to make for that someone special. This would also be wonderful for an anniversary dinner. Enjoy!
~ Chef Vahé Mekhitarian
Parchment paper cut out for bottoms of pan
2 tablespoons coconut oil, for greasing the cupcake/muffin pan
1 ¼ cups almond flour (I like Bob’s Red Mill or Roundy’s)
½ cup good quality unsweetened cocoa powder (I like Chatfield’s)
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs, at room temperature
¾ cup + 2T Grade A Dark Maple syrup
1 tablespoon almond extract (gluten free optional)
1 tablespoon vanilla extract (gluten free optional)
6 raspberries per cake
3 chocolate chips per cake
cocoa powder for dusting (optional)
powdered sugar for dusting (optional)
Pre-heat the oven to 325F. Line a cupcake or muffin pan* with parchment paper and grease generously with coconut oil. Set aside. If you don’t have coconut oil you can use a good quality baking spray.
To make the cakes:
Whisk together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and extracts and whisk until fully combined. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Whisk until thoroughly combined into a batter. Pour the batter into the greased pan. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool in the pan. Gently run a knife over the edges and transfer the cakes onto a cake plate. Let cool to room temperature.
Lightly dust serving plate with cocoa powder. Place cake in center of plate. Arrange three of the raspberries on top of cake. Lightly dust the cake with powdered sugar.
With the remaining raspberries, place a chocolate chip with the pointed top facing outward in the raspberry. Lightly dust with powdered sugar and then arrange around the chocolate cake.
Voila! A Valentine’s Day dessert.
*Muffin tins and cupcake pans may vary in size. Use a regular size for these cakes, not mini muffin pans.
by Chef Vahé February 2018