The Almond and Cocoa Cake in Air Fryer is a simply delicious dessert, a soft and moist cake, ideal for a tasty snack, perfect as a dessert, served with a scoop of ice cream, vanilla or chocolate.
This cake is prepared in just a few minutes and is made with simple ingredients, without butter, and you can make it completely gluten-free by replacing the all-purpose flour with cornstarch. Even the milk can be replaced with lactose-free milk in case of intolerance. A cake that is not only delicious but can be adapted to all needs. You can further enrich the Almond and Cocoa Cake in Air Fryer by adding chocolate chips or white chocolate flakes as in the Chocolate Bundt Cake.
Would you like to see how to prepare this delicious cake? Then follow all the steps, use the specified size pan, non-stick or aluminum, and you will get an even bake. You can also bake the Almond and Cocoa Cake in the oven.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-9 inch pan
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for an 8-9 inch pan
- 3/4 cup almond flour
- 1 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 packet vanillin
- 1 packet baking powder
- 1 pinch salt
- as needed powdered sugar (for finishing)
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Tools
- 1 Springform Pan 8-9 inch
- 1 Electric Whisk
- 1 Bowl
- 1 Sieve
- 1 Air Fryer
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Steps
In a bowl with an electric whisk, beat the eggs with the sugar and a pinch of salt for a few minutes, until you have a light and frothy mixture
Gradually add the oil while continuing to mix with the whisk, then add the milk and continue mixing
Incorporate the almond flour and mix well
Now add the vanillin, the all-purpose flour, and the sifted baking powder, continuing to mix until you get a smooth and homogeneous mixture
Now add the sifted unsweetened cocoa
Keep mixing with the whisk
Pour the mixture into the previously buttered and floured pan
Place the pan in the fryer after preheating for 2-3 minutes and start the bake program at 320°F for 28-30 minutes, always checking with a toothpick
Remove from oven and let the cake cool before removing it from the pan
Sprinkle with powdered sugar, if desired
Now you can enjoy the Almond and Cocoa Cake
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Storage of Almond and Cocoa Cake
The Almond and Cocoa Cake can be stored for several days, even a week if well covered with plastic wrap or a dome
Variations of Almond and Cocoa Cake
You can make this delicious Almond and Cocoa Cake gluten-free by replacing the all-purpose flour with potato starch or cornstarch in equal quantity. If you are lactose intolerant, you can replace the milk with lactose-free milk
