This is definitely a showstopper cake for any occasion. A wonderfully moist and fluffy chocolate cake is made with almond flour.

Total Servings/Slices: 8


  • 3 large eggs
  • 1/3 cup salted butter, melted and slightly cooled
  • 2/3 Cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup blanched finely ground almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • Chocolate Frosting:
  • 1/2 cup unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/4 cup unsweetened cocoa powder (20g)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar


  1. Grease an 18-20 cm round spring foam with butter/ oil.- In a large mixing bowl, whisk together the eggs, melted butter, sugar, and vanilla extract. Gradually whisk in the almond flour and cocoa powder.
  2. Finally, whisk in baking soda. The batter will be quite thick. Pour the batter into the prepared round spring foam and smooth the top out with a rubber spatula.- Bake until the centre is set and a toothpick inserted in it comes out clean, 20-22 minutes at 325 degrees F.
  3. Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
  4. To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand.