Chocolate-Almond Tartine with Jam Swirls (gluten-free)

I have a well-documented love for a moist chocolate almond cake (I’ve written rhapsodies about this fancy loaf cake thing). One of the downsides of that recipe is that it it has to bake for almost an hour, so it’s difficult to just whip up or fit into the line-up when you’re needing the oven for other things.

Enter *this* cake.

It’s a similar idea as the fancy loaf cake, with a few key differences. One is that you don’t have to whip the egg whites (great for a lazy person like me) and the flavor profile is a bit different (this doesn’t have the cinnamon and coffee). But the best part is it bakes in about half an hour, so if you’re asked to bring a gluten-free dessert to a party in a few hours (ahem, not that that’s happened to me…) you can whip this bad boy up.

This got rave reviews from adults and kids alike, my friend even mentioned to me that her kids were asking about it a week or two later.

This cake is especially perfect for people who can’t decorate cakes (*raises hand*). One thing I will say, if you’re taking it somewhere else, I would wait to assemble the cakes and put the whipped cream on til you’re ready to serve. That’s simple enough, just wrap up each layer in plastic wrap and stick in the fridge, and bring the whipped cream in a container.

You might also like: Best Gluten-Free Rolls & Desserts for the Holidays

Preheat the oven to 350° F. Butter two 9-inch round cake pans and line the bottoms with parchment paper cut to fit exactly.

In a medium bowl, sift together the almond flour, cocoa powder, and baking, making sure that any lumps are broken up; set aside. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, brown sugar, and salt on high speed until very thick and pale in color, about 3 minutes. When you lift up the whisk, a ribbon of beaten eggs should trail back into the bowl. Whisk the vinegar and milk into the egg mixture, then pour the liquids into the dry ingredients whisk until just combined.

Pour the batter into the cake pans, making sure it’s even.

If the jam is too thick to drop off the spoon, slightly thin by stirring in the water (or some almond extract, which is super delish). Drip the jam onto the batter in a large “S” pattern, then use a knife or skewer to swirl it the opposite way.

Bake until the cakes are set and a toothpick inserted into the center of the cakes comes out clean, around 25 to 35 minutes. Set the pans on cooling racks and let cool in the pans for 10 minutes, then I’d recommend cooling for another 20 minutes or so. You don’t want to put whipped cream on a hot cake!

Whip your cream (I always add some cinnamon, and sometimes a bit of almond extract). Place the first cake on a serving plate and top with half of the whipped cream. Place the second cake on top and then top with the remaining whipped cream.

Nommity nom. Ain’t the prettiest but doggone is it delicious!

Tartine Chocolate-Almond Cake (gluten-free)

Makes two 9-inch cakes (so could halve if you only want a single layer)

Notes: don’t be scared by the number of instructions below, this is a SUPER easy cake to put together. Also, if you’re bringing it somewhere, I’d recommend waiting to assemble til you’re ready to serve. Just wrap the layers in plastic wrap and chill.

4 cups (480 grams) of almond flour, sifted (lumps are not your friend here)
3/4 cup + 2 tablespoons (70 grams) of cocoa powder; I believe I used dutch-process
1 teaspoon of baking soda
4 eggs
6 tablespoons (75 grams) of granulated sugar
1/2 cup of firmly packed (90 grams) brown sugar
1/2 teaspoon of sea salt
2 teaspoons of apple cider vinegar (or distilled white vinegar)
1 1/2cups (360 milliliters) of whole milk
2/3 cup (200 grams) of raspberry, peach, strawberry, or apricot jam (optional)
2 to 4 teaspoons of water
Lightly sweetened whipped cream, optional

Preheat the oven to 350° F. Butter two 9-inch round cake pans and line the bottoms with parchment paper cut to fit exactly.
In a bowl, combine the sifted almond flour, cocoa powder, and baking soda and mix well, making sure that any lumps are broken up.
Using a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, brown sugar, and salt on high speed until very thick and pale in color, about 3 minutes. When you lift up the whisk, a ribbon of beaten eggs should trail back into the bowl.
Whisk the vinegar and milk into the egg mixture. Pour the liquids into the dry ingredients and whisk until just combined. Pour even amounts of batter into the cake pans.
If the jam is too thick to drop off the spoon, slightly thin by stirring in a bit of water (or some almond extract, which makes it super delish). Dribble the jam onto the batter in a big “S” pattern, then use a knife or skewer to swirl it the opposite way.
Bake until the cake is set and a toothpick inserted into the center of the cakes comes out clean, around 25 to 35 minutes.
Cool the cakes in the pans on a cooking rack for 10 minutes, then unmold (run a butter knife around the sides of the pans to loosen, then invert quickly. I’d recommend cooling for at least 20 minutes longer, because you don’t want to put whipped cream on a hot cake.
To serve, simply place one cake on a serving plate and top with half the whipped cream, then place the second cake on top and put the rest of the whipped cream on the top. Voila! Serve warm or at room temperature.

Original recipe from Food 52