The almond and cocoa cake is soft and creamy, a real delight. When Grandma Benedetta wants to satisfy her grandkids’ chocolate cravings, she prepares this deliciously moist cake.
Recipe WITHOUT butter, milk, and yogurt.
LACTOSE-FREE dessert recipes
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: Servings for a 9.5-inch cake pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 314.75 (Kcal)
- Carbohydrates 33.84 (g) of which sugars 17.51 (g)
- Proteins 7.96 (g)
- Fat 18.56 (g) of which saturated 3.02 (g)of which unsaturated 8.59 (g)
- Fibers 4.34 (g)
- Sodium 83.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Almond and Cocoa Cake
Servings for a 9.5-inch cake pan.
- 4 eggs (at room temperature)
- 3/4 cup brown sugar
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- Half packet baking powder (about 2 tsp)
- 1 cup almond flour (or finely chopped almonds)
- 1 pinch salt
- 7 tbsp peanut oil (or 7 tbsp melted butter)
- 2/3 cup water
Tools
- Electric beaters
- Cake pan 9.5-inch
The almond and cocoa cake can be prepared with the Thermomix or with a stand mixer.
Almond and Cocoa Cake
First, bring the eggs to room temperature and prepare all the ingredients. If necessary, finely chop the blanched almonds (those without skins) with an electric chopper.
In a bowl, place the 4 egg whites, while in another bowl add the 4 yolks.
Using electric beaters (or a stand mixer) at the highest speed, beat the egg whites until stiff peaks form.
In the bowl with the 4 yolks, add the sugar (brown) and beat everything, again with the electric beaters at high speed, until the mixture is frothy.
Then add the liquids: 7 tbsp of oil and 2/3 cup of water.
Next, incorporate the almond flour.
Then, with a kitchen spatula, add the sifted flours (1 1/4 cups of white flour, 1/2 cup of unsweetened cocoa, half a packet of baking powder, and a pinch of salt).
And finally, gently fold in the beaten egg whites using slow movements from bottom to top.
Pour the mixture into the (9.5-inch round) cake pan, previously oiled and floured, or lined with parchment paper.
Bake in a preheated static oven at 356°F for 40 minutes, always check with a toothpick. Once baked, turn off the oven and leave it inside for another 10 minutes.
STORE the almond and cocoa cake
Let the cake cool, then place it in an airtight container. It keeps in a cool place (or in the refrigerator) for up to 5 days.
For long-term storage, wrap it in plastic wrap and freeze it.
