Chocolate Almond Cake with Sea Foam Frosting

Paleo, gluten free, chocolate almond cake with seafoam frosting.
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Chocolate Almond Cake with Sea Foam Frosting
Paleo and gluten free, this deeply chocolate cake is made with almond flour. The sea foam frosting is a combination of egg whites and coconut sugar for a caramelized, melted marshmallow topping. Berries add brightness and contrast.
Chocolate Almond Cake with Sea Foam Frosting
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Paleo and gluten free, this deeply chocolate cake is made with almond flour. The sea foam frosting is a combination of egg whites and coconut sugar for a caramelized, melted marshmallow topping. Berries add brightness and contrast.
Servings
12servings
Servings
12servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. For the cake:
  2. In a medium bowl, whisk together dry ingredients. Set aside. Butter a 9-inch springform pan, and cut a parchment paper circle to cover the bottom of the pan. Lightly butter the parchment paper, and set aside. Preheat the oven to 325 degrees F.
  3. Place eggs and coconut sugar in the bowl of a standing mixer with whisk attachment, or in a large bowl, using a hand mixer. On low speed, mix the eggs and sugar together for 1 minute. Gradually increase speed to medium high, and whisk for 13-14 minutes. This length of time is necessary for the proper volume of the cake.
  4. With a large spatula, gently fold dry ingredients into egg and sugar mixture, about one-fourth at a time, being sure everything is thoroughly mixed. Pour the batter into the prepared springform pan.
  5. Bake for 35 minutes. The cake is done if a toothpick or cake tester, inserted into the cake, comes out clean. If needed, bake for another 10 minutes, checking after 5 minutes, to see if cake is done. Let the cake cool in the pan for 10 minutes. Run a sharp knife around the edge of the pan, remove the sides of the pan, and allow to cool for an hour before frosting.
For the sea foam frosting:
  1. In a double boiler over rapidly simmering water, add the egg whites, sugar, water, and salt. You can also use a heat-proof bowl set over a pan, just be sure the bottom of the bowl doesn't touch the boiling water. Be certain your pan and beaters are very clean; the littlest amount of fat or grease will keep the frosting from whipping properly. With a hand-held mixer, beat the eggs and sugar for 9 minutes. There will be soft peaks. Remove the pan from the heat and continue beating for another 5 minutes until glossy and thick.
  2. When the cake is cool, spread the frosting on top of the cake and garnish with berries.
Recipe Notes

Nutrition Facts
Chocolate Almond Cake with Sea Foam Frosting
Amount Per Serving
Calories 295 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 106mg 35%
Sodium 366mg 15%
Potassium 49mg 1%
Total Carbohydrates 43g 14%
Dietary Fiber 3g 12%
Sugars 29g
Protein 8g 16%
Vitamin C 4%
Calcium 6%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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