Chocolate Cinnamon Loaf
"Gluten Free Chocolate Cake!"Serves 6 | Prep Time 15 minutes | Cook Time 45-50 minutes
Why I Love This Recipe
I never knew chocolate cake without flour could taste so good. Give it a try!
Ingredients You'll Need
Baking spray, for greasing
2 1/2 cups superfine almond meal
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons ground cinnamon
6 large eggs, separated
1 cup turbinado sugar, or granulated sugar cane
1/2 stick butter, melted and cooled slightly
1/2 cup cooled brewed coffee
2 teaspoons pure vanilla extract
1 cup heavy cream (for whipped cream topping for serving)
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhand on the short sides.
In a medium bowl, whisk the almond meal with the cocoa powder, baking powder, salt and 1 1/2 teaspoons of the cinnamon. In a large bowl, whisk the egg yolks with the sugar, melted butter, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.
In a stand mixer fitted with a whisk, or with a hand-held mixer, beat the egg whites at medium-high speed until stiff peaks form, 1-2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.
Scrape the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached. Transfer to a rack to cool for 20 minutes, then unmold and let cool completely.
Mix whipping cream and remaining 1 teaspoon of cinnamon until soft peaks form. Serve cake with a dollop of whipped cream on top if desired.
Pairs Well With