In this episode of “Piatto,” we demonstrate how to make a gluten free Chocolate Cake with Almond Flour using a KitchenAid Mixer (the KitchenAid Mixer Professional 600) Of course, you can use this Gluten Free Chocolate Cake recipe with any brand of stand mixer.
This KitchenAid cake recipe will please EVERYONE- not just those following a gluten-free or lactose free diet. Here we use the KitchenAid Mixer Professional 600 to whip the eggs into a pale and fluffy base perfect for producing a great rise, even with gluten-free almond flour.
This moist chocolate cake recipe with oil is not only a gluten-free recipe but also a lactose free cake recipe with no butter!
TIP: Freeze your chocolate chips for 30-60 minutes before adding to the cake. This ensures the chocolate chips won’t sink to the bottom and melt into a solid mass.
TIP: Use fine almond flour (Bob’s Red Mill almond flour is a reliable choice)
TIP: Choose dutch processed cocoa powder for this cake recipe.
For more Kitchenaid cake recipes, check out this Carrot Cake Recipe:
INGREDIENTS for Gluten Free Chocolate Cake with Almond Flour
ALMOND FLOUR CAKE SPONGE
Chocolate Chips – preferably, dark chocolate chips or chunks; 65 grams
Dutch-processed cocoa powder – 6 tablespoons
Boiling water – 150 ml
Almond butter – 2 tablespoons (or, hazelnut butter or peanut butter)
Vanilla extract – 1 teaspoon
Almond extract – 1 teaspoon (or, extra teaspoon of vanilla extract)
Eggs – 3 whole eggs
Sugar – 155 grams
Olive oil – 125 ml (or canola oil)
Fine Almond Flour (fine almond meal) – 170 grams
Fine salt – pinch
Baking soda – 1/2 teaspoon
For more Kitchenaid mixer recipes, check out our playlist:
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