Chocolate Almond Flour Tea Cake
Chocolate Almond Tea Cake
A tender gluten-free chocolate tea cake made with almond flour, cocoa, eggs, and butter for an easy loaf-style dessert.
This chocolate almond flour tea cake is the kind of simple dessert that fits beside coffee, tea, or a small scoop of whipped cream without needing frosting or extra decoration. Almond flour keeps the crumb moist and delicate, while cocoa gives the cake a deep chocolate flavor that still feels light enough for an afternoon slice.
The batter comes together in one bowl after the butter is melted, which makes the recipe practical for a weekday bake. A small amount of baking powder lifts the almond flour, and a short rest after baking helps the cake settle so the slices hold together cleanly.
Because almond flour has no gluten, the cake will be more tender than a standard wheat flour loaf. Let it cool well before cutting, use a sharp knife, and store leftovers covered at room temperature for a day or in the refrigerator for longer keeping.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and line an 8 1/2 by 4 1/2 inch loaf pan with parchment, leaving overhang on the long sides.
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2
Whisk the almond flour, cocoa powder, sugar, baking powder, and salt in a large bowl until the cocoa is evenly distributed.
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3
Add the eggs, melted butter, milk, and vanilla, then whisk until the batter looks smooth, thick, and glossy.
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4
Scrape the batter into the prepared pan, smooth the top, and sprinkle the sliced almonds evenly over the surface.
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5
Bake for 32 to 35 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
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6
Cool the cake in the pan for 15 minutes, then lift it out with the parchment and transfer it to a rack.
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7
Let the cake cool for at least 30 minutes more before slicing so the almond flour crumb firms up.
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8
Serve plain, with berries, or with lightly whipped cream.
Ingredients
- fine almond flour:2 cups
- unsweetened cocoa powder:1/3 cup
- granulated sugar:3/4 cup
- baking powder:1 tsp
- fine sea salt:1/4 tsp
- large eggs:3
- unsalted butter, melted and cooled slightly:1/2 cup
- whole milk:1/4 cup
- vanilla extract:1 tsp
- sliced almonds for topping:2 tbsp
Tips & Notes
- Use fine blanched almond flour rather than coarse almond meal for the most even crumb.
- If the top browns before the center is set, tent the pan loosely with foil for the last 8 to 10 minutes.
- For a stronger chocolate flavor, add 1/2 teaspoon instant espresso powder to the dry ingredients.
