This wonderful almond flour chocolate cake is often referred to as a Capri cake or torta caprese. It’s rich and decadent, yet made with just a few ingredients.
A torta caprese is a cake that originated from Italy, specifically the island of Capri, hence Capri cake. It’s often made with chocolate and almonds or hazelnuts, and dusted with powdered sugar.
After baking, this exquisite cake stays soft and fudgy on the inside, yet the outside top becomes a thin crackly shell – kind of like brownies.
Almond Flour Chocolate Cake
This almond flour chocolate cake tends to be a little heavier than a traditional gluten-free chocolate cake. Which is why I definitely prefer topping it with a dusting of powdered sugar vs. frosting.
It’s luscious enough you can enjoy it at dessert, yet healthy enough you can serve it for breakfast!
And while there are a few steps in this recipe, I promise – it’s so scrumptious! It’s well worth the effort!
Ingredients and Substitutions
- Dark Chocolate– I recommend either the Endangered Species or Pascha brands of dark chocolate bars (around 70-72% cocoa). While I prefer the Endangered Species chocolate, Pascha is more allergy friendly (it’s free from the top-8 allergens).
- Coconut Oil– Coconut oil gives this cake an incredible rich flavor, all while keeping it dairy-free. That said, ghee, butter, or even vegan butter can be used as a substitute.
- Eggs– One of the main elements of this recipe is whipping the egg whites to add volume and texture to the cake batter, so I do not recommend any substitutes.
- Organic Cane Sugar– This cake recipe isn’t overly sweet, which is why you’ll only need ½ cup of organic cane sugar. You absolutely can use a non-organic sugar if that’s what you have on hand.
- Finely Ground Blanched Almond Flour– Blanched almonds have had their skins removed, so blanched almond flour contains no almond skins. I prefer to bake with finely ground blanched almond flour, as it provides a lighter, tender crumb. I use and recommend the following brands of finely ground blanched almond flour: Kirkland, Blue Diamond, Anthony’s, Honeyville (though I find them more expensive, so definitely price check before you buy).
- Vanilla Extract– I recommend using real vanilla extract in this recipe, vs. the artificial stuff!
- Instant Coffee Powder– This is an optional ingredient, but compliments the dark chocolate so well! I prefer to use half a Starbucks Via packet.
Secrets to a Flawless Torta Caprese
- When measuring almond flour, you want to pack the flour in the measuring cup (kind of like you would when measuring brown sugar), and then level off the measuring cup with the back of a butter knife.
- Sift together the almond flour, baking powder, and sea salt. This help break up any clumping in the almond flour, and ensures a smooth batter consistency. You can visibly see the difference in the almond flour in the picture below.
- Whipping the egg whites to stiff peaks creates a light cake. Almond flour can be heavy, but folding in these stiff egg whites creates a lightness that simply can’t be duplicated.
- Whisk together the organic cane sugar and egg yolks in a small mixing bowl by hand until light and fluffy. It’s true, it take a bit of arm strength for 2-3 minutes, but the added volume and air whipped into the yolks is well worth it.
How To Serve Almond Flour Cake
This cake is good just as it is, which is why I recommend a simple dusting of powdered sugar on top. Though, sometimes I do love to serve with it:
- Fresh berries
- Dairy-free whip cream
- Coconut sorbet from Ice Cream from Scratch (it’s dairy-free!)
- Vegan caramel sauce
- Vegan fudge sauce
How To Store Leftovers
This almond flour cake recipe will keep in an airtight container, in the refrigerator, for 3-5 days. Or in an airtight container on the counter for 1-2 days. I always prefer to store mine on the counter, but if you live in a hot a humid location, I’d definitely recommend putting it in the refrigerator.
Almond Flour Chocolate Cake Recipe
- 4 ½ ounces 70-72% cocoa dark chocolate
- ½ cup coconut oil (or ghee, or vegan butter, or butter)
- 1 cup finely ground blanched almond flour, packed
- 1 teaspoon baking powder
- pinch of salt
- 2 large eggs, separated
- ½ cup organic cane sugar, divided
- 1 teaspoon vanilla extract
- half packet Starbucks Via Instant Coffee, optional
- powdered sugar, for dusting
- Line an 8-inch cake pan with parchment paper, and generously grease. Preheat oven to 350 degrees (F).
- In a small heavy bottom pan, melt the dark chocolate and coconut oil over low heat. Stir continuously so the chocolate doesn't burn. Promptly remove from heat and set aside to cool.
- In a large mixing bowl, sift together the almond flour, baking powder, and pinch of sea salt.
- Separate the eggs, and place the yolks in a small mixing bowl, and the whites in a large mixing bowl.
- Add 2 tablespoons of organic cane sugar to the egg whites.
- Add the remaining organic cane sugar (should be 6 tablespoons) to the egg yolks.
- Beat the egg whites with an electric mixer until stiff peaks form, about 2-4 minutes, depending on the mixer and the speed.
- Using a whisk, beat the egg yolks until light and fluffy (I prefer to do this by hand), about 2-3 minutes.
- Slowly whisk the melted chocolate and coconut oil into the whipped yolks.
- Now pour this mixture into the bowl with the almond flour, and stir until smooth.
- Add the egg whites, vanilla extract, and instant coffee powder (if using). Fold until just combined.
- Pour into the prepared cake pan, and bake for 28-35 minutes, or until a toothpick, when poked into the middle of the cake round, comes out mostly clean (a few loose crumbs are okay).
- Cool completely before dusting with powdered sugar.
I recommend either the Endangered Species or Pascha brands of dark chocolate bars (around 70-72% cocoa). While I prefer the flavor of the Endangered Species chocolate, Pascha is more allergy friendly (it’s free from the top-8 allergens).
In lieu of coconut oil, you can use ghee, vegan butter, or real butter in this recipe. However, if you use salted butter, omit the pinch of salt in the recipe.
You can use an 8-inch cake pan or an 8-inch springform pan for this recipe.
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Other Almond Flour Recipes To Try
- Almond Flour Banana Muffins
- Almond Flour Tortillas
- Keto Coffee Cake from Four Score Living
- 3-Ingredient Almond Flour Cookies from PowerHungry
Did you make this recipe? I’d love it if you gave the recipe a star rating, and left a comment or honest review below. Don’t forget to share your pics on Instagram! #allergyfreealaska or @allergyfreeak