You will love it!

You'll fall in love with this Gluten-Free Almond Cake topped with Chocolate Ganache recipe ! It's really easy to whip up, completely oil-free, and gluten-free. Adjust the sweetness to your liking by playing with the sugar amount. Plus, it's a fantastic base recipe that you can adapt along the seasons. Think swapping the chocolate for cream and berries. Simple, versatile, and so delicious!

Chef Tosca Tip

Make sure you let the cake and ganache cool a little before serving.

Ingredients

For the cake:

100g almond flour
150g sugar
130g gluten-free flour
230ml almond milk
10g apple cider vinegar
10g baking powder
Pinch of vanilla powder
Pinch of salt

For the Chocolate Ganache:

150g dark chocolate, finely chopped
150ml non-dairy milk of choice

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method

Preheat your oven to 180°C. Grease a 20cm diameter cake pan and line the bottom with parchment paper
In a large mixing bowl, combine the almond flour, sugar, gluten-free flour, baking powder, vanilla powder, and a pinch of salt. Mix well to ensure even distribution of ingredients
In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, creating a dairy-free buttermilk substitute
Pour the almond milk mixture into the dry ingredients and stir until you have a smooth batter. Ensure there are no lumps
Pour the batter into the prepared cake pan, spreading it evenly
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs
While the cake is cooling, prepare the chocolate ganache. In a heatproof bowl, melt the finely chopped dark chocolate over a double boiler or in the microwave in short bursts, stirring frequently. Once melted, gradually add the milk, stirring continuously until you achieve a smooth and glossy ganache.

Gluten free almond cake with chocolate ganache

You will love it!

Chef Tosca Tip

Ingredients

method

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