The almond and chocolate chip cake without butter is a delicate almond dessert with an extra indulgent touch given by the addition of dark chocolate chips, with a soft and moist texture just right, delicious both for breakfast and as a snack.
Almonds are an excellent source of nutrients, containing omega 3, proteins, minerals, and vitamins.
And even dark chocolate, as long as it is at least 70 percent dark, has many beneficial effects on our body, particularly on the cardiovascular system.
It is also rich in iron and minerals.
To make it, I use slightly refined flour and oil instead of butter, thus creating a very tasty and healthier dessert with just a few adjustments regarding the ingredients.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 473.59 (Kcal)
- Carbohydrates 51.17 (g) of which sugars 26.49 (g)
- Proteins 9.71 (g)
- Fat 26.24 (g) of which saturated 3.18 (g)of which unsaturated 12.94 (g)
- Fibers 2.77 (g)
- Sodium 88.67 (mg)
Indicative values for a portion of 109 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
Ingredients
- 2 cups cups type 2 flour (or 00)
- 1 cup cups almond flour
- 3/4 cup cups sugar
- 1/2 cup cups sunflower seed oil
- 3 eggs (large)
- 1/4 cup cups milk
- Half packet vanillin
- 1 packet baking powder
- 3 oz oz dark chocolate chips
- pinch fine salt
- as needed powdered sugar (for decoration)
Tools
- 1 Small pot
- 1 Non-stick pan
- Blender / Mixer
- Electric Mixer
- Spatula silicone
- Springform Pan 9.5 inches
Preparation
To prepare the almond and chocolate chip cake without butter, start by removing the almond skins, unless you already have ready-made almond flour.
To do this, put a small pot of water on the fire halfway and when it starts to boil, pour in the almonds.
Turn off the heat and leave them to soak in the hot water for at least 5 minutes.
Then rinse to cool and peel them.
Put a small pot on the fire and when it is hot, place the almonds and always stir, wait for them to toast slightly.
Let them cool slightly and then blend them with a few tablespoons of sugar taken from the recipe.
You can choose to blend them finely or leave them coarser.
Grease a springform pan with a diameter of 9.5 inches with oil and then flour it.
If you want a taller cake than the one in the photo, just use a pan with a diameter of 8.5 inches.
In that case, extend the cooking time by a few minutes.
Beat the egg whites until stiff and separately, the yolks with the sugar until they are frothy.
To the yolk and sugar mixture, add the oil, milk, and sifted flour while always working with the mixer.
At this point, add the almond flour, vanillin, a pinch of salt, sifted baking powder, and the beaten egg whites.
To combine everything, work gently with a spatula or wooden spoon, moving from bottom to top.
Finally, add the chocolate chips and mix until a homogeneous mixture is obtained.
Pour into the mold and bake in a preheated oven, at 350 degrees Fahrenheit, on the middle-lower part for about half an hour, in static mode.
Always perform the toothpick test before removing from the oven.
Let it cool a bit before removing from the mold.
When cool, sprinkle the cake with powdered sugar.
The almond and chocolate chip cake without butter is now ready.
Storage
In a cake container with a lid, at room temperature, it keeps for about 4 days.
In a cake container with a lid, at room temperature, it keeps for about 4 days.
Here is a selection of products that are definitely useful for making sweets. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making sweets. Many of these have been bought and tested by myself. To view the recommended products click here.
