One Bowl Gluten-Free Chocolate Cake
This is a lovely gluten free chocolate cake that is perfect for all seasons.
Servings 10
Calories 232kcal
Ingredients
- 3 large eggs
- 1 cup (128g) almond flour
- 2/3 cup (85g) sugar
- 1/3 cup (78ml) heavy cream
- 1/4 cup (59ml) coconut oil melted
- 1/4 cup (32g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp orange zest
- 1/8 cup (16g) chopped walnuts
- 1/8 cup (16g) chopped pecans
- unsalted butter at room temperature
Instructions
- Butter a 7-inch round baking pan and line the bottom with parchment paper.
- Place all ingredients into a large bowl. With a hand mixer on medium speed, beat until the batter is light and fluffy. This is important for preventing the cake from being too dense.
- Carefully fold the nuts into the batter to keep the air in.
- Pour cake batter into the pan and cover tightly with aluminum foil.
- Place in the air fryer basket and cook for 45 minutes at 325F.
- Remove the foil and then cook for an additional 10-15 mins, until a knife inserted in the center comes out clean.
- Take pan out of air fryer and set on a cooling rack for 10 mins. Then remove cake from the pan and let it cool for additional 20 mins.
- Slice and serve.
Video
Notes
Tips
- It is very important to mix the ingredients until the batter is nice and fluffy. Otherwise your cake will be too dense.
- Make sure to use oven mitts when removing the cake pan from the air fryer.
- I used a combination of walnuts and pecans, but chopped almonds or hazelnuts are also great choices.
Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 22mg | Potassium: 119mg | Fiber: 2g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1.1mg