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Chocolate, Cinnamon, & Almond Loaf Cake (gluten-free)

March 5, 2017

My dessert tastes don’t always quite jive with other people’s.  I don’t like things super sweet, I tend more toward fruity desserts rather than super chocolate, I will always choose dark chocolate over milk (and don’t even talk to me about white chocolate and its lies…).

Chocolate, Cinnamon, & Almond Loaf Cake | Finding Time for Cooking

I was blown away by the complexity of the flavors in this cake, yet how subtle they were.  I cut back on the sugar quite a bit from what the recipe called for, and for me that made it perfect—letting the chocolate have more of a bittersweet quality and the cinnamon shine through.  Also, whoever thought to put cinnamon in whipped cream is a genius and I can’t believe I haven’t done that before.  But I assure you I will forever moving forward…

It also happens to be naturally gluten-free, just a bonus for an already-great recipe.

chocolate-cinnamon-almond-loaf-dry-ingredients

Preheat the oven to 350 F and grease a 9×5 inch loaf pan with baking spray.  Line it with parchment paper, so there’s at least 2 inches of overhang on each side.

In a large bowl, stir together the almond meal, cocoa powder, baking powder, salt, and cinnamon.

chocolate-cinnamon-almond-loaf-wet-ingredients

chocolate-cinnamon-almond-loaf-wet-dry-ingredients

Add the egg yolks, sugar, melted butter, coffee, and vanilla, and stir in.  The batter should be pretty smooth, but will still have some lumps and grain from the meal.

chocolate-cinnamon-almond-loaf-egg-whites

chocolate-cinnamon-almond-loaf-batter-egg-whites

In a stand mixer with whisk attachment (or with a hand mixer), beat the egg whites at medium-high until they form stiff peaks.  That’s about 3-5 minutes with my hand mixer.

Gently fold one-third of the egg whites into the chocolate batter, then mix in the rest (still gently!).  There shouldn’t be white streaks in the batter, so definitely get it all mixed in.

chocolate-cinnamon-almond-loaf-batter2

chocolate-cinnamon-almond-loaf-batter

Chocolate, cinnamon, & almond loaf cake

Pour the batter into your prepared pan and bake for 45-50 minutes, until a toothpick comes out with only a few crumbs.  Definitely don’t over-bake it, you want it to be super moist.

Chocolate, cinnamon, & almond loaf cake...so moist and flavorful, super easy

Cool on a rack for 20 minutes before taking out of the pan, then cool completely (but let’s be honest, eat a piece while it’s still warm!).

Chocolate, cinnamon, & almond loaf cake

Whip the cream and then add the cinnamon and honey at the end.

Chocolate, cinnamon, & almond loaf cake | Finding Time for Cooking

Serve on top of the cake.  Congratulate yourself on being awesome.

Chocolate, cinnamon, & almond loaf cake...so moist and flavorful, super easy

You might also like these gluten-free recipes:

  • Almond Pavlova with Balsamic Berries & Whipped Cream
  • Chocolate Quinoa Cake with Fudgy Ganache
  • Chocolate Financiers
  • Chocolate Almond Tartine with Jam Swirls

Chocolate, Cinnamon, & Almond Loaf Cake

  • 2 1/2 cups of superfine almond meal/flour
  • 1/2 cup of unsweetened Dutch process cocoa powder
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of kosher salt
  • 1 1/2 teaspoons of ground cinnamon
  • 6 large eggs, separated
  • 3/4 cup of turbinado sugar (see note below on sweetening)
  • 1/2 stick of unsalted butter, melted and cooled slightly
  • 1/2 cup of cooled brewed coffee
  • 2 teaspoons of pure vanilla extract
  • 1 cup of heavy whipping cream, 1 teaspoon of cinnamon, plus honey for sweetening as desired
  1. Preheat the oven to 350 F and grease a 9×5 inch loaf pan with baking spray.  Line it with parchment paper, so there’s at least 2 inches of overhang on each side.
  2. In a large bowl, stir together the almond meal, cocoa powder, baking powder, salt, and cinnamon.  Add the egg yolks, sugar, melted butter, coffee, and vanilla, and stir in.  The batter should be pretty smooth, but will still have some lumps and grain from the meal.
  3. In a stand mixer with whisk attachment (or with a hand mixer), beat the egg whites at medium-high until they form stiff peaks.  That’s about 3-5 minutes with my hand mixer.
  4. Gently fold one-third of the egg whites into the chocolate batter, then mix in the rest (still gently!).  There shouldn’t be white streaks in the batter, so definitely get it all mixed in.
  5. Pour the batter into your prepared pan and bake for 45-50 minutes, until a toothpick comes out with only a few crumbs.  Definitely don’t over-bake it, you want it to be super moist.
  6. Cool on a rack for 20 minutes before taking out of the pan, then cool completely (but let’s be honest, eat a piece while it’s still warm!).
  7. Whip the cream and then add the cinnamon and honey at the end.  Serve on top of the cake.  Congratulate yourself on being awesome.

Note:  I cut the sugar down because I don’t like things quite as sweet and I wanted the bittersweet chocolate and cinnamon to come through.  The original recipe calls for a full cup, but I don’t think it needs it and loved it the way I made it.

Original recipe from Food & Wine

4 Comments CATEGORIES // Foods I'm Obsessed With, Gluten-Free Recipes, Recipe Experimentation

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Comments

  1. Carole from Carole's Chatter says

    November 11, 2018 at 4:13 pm

    Fabulous whether or not you eat gluten. Cheers

    Reply
    • poodster2002 says

      November 11, 2018 at 7:13 pm

      Oh man, it totally is! I prefer gluten-free recipes that are naturally so, not with weird mixes…almond meal is so good!

      Reply

Trackbacks

  1. Best Gluten-Free Recipes for the Holidays – finding time for cooking says:
    December 3, 2017 at 7:27 pm

    […] Chocolate, Cinnamon, & Almond Loaf Cake […]

    Reply
  2. Chocolate-Almond Tartine with Jam Swirls (gluten-free) – finding time for cooking says:
    December 10, 2017 at 9:39 am

    […] 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 […]

    Reply

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