Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Whipped Vanilla and Chocolate Frosting.
Long titles scare me. I hope I didn’t lose your attention. Then again, we’re talking about cake and chocolate frosting. Pretty sure you’re still here.
You know how you have those nightmares about your computer crashing? Always, right?! Me, too!
Damn nightmare just HAD to happen in real life. I sat down at my laptop, gearing up for the day, when boom! It just decided to die. I blurted out some seriously offensive words at the moment – I could not contain myself. Then I realized that, oh! this means I can go and buy a new latop! OK! All is well!!
So now I’ve been working on this new laptop for about 2 weeks and I really miss my old laptop! I want to cry!! I knew that girl like the back of my hand. This new one is so diva-ish. And it’s Windows 8 – ew!
Ok. I’m sure that’s enough computer talk for a year. Now we can talk about a layer cake!!
Sometimes, when I’m totally out of ideas, I go to my mom’s recipes for inspiration. Except… mom’s recipes are in grams and milliliters. Ugh! It takes me like 11.45 days to figure out the correct US measurements. What’s worse is that every measurement comes out to, say, 1-8/15 of a cup. Or 3.22 tablespoons. So weird. And hard. I’m no math whiz, m’kay?
Most of my mom’s cakes are made with nut flours. She has had these recipes for years, and every cake has a name; Katerina Cake, Jovana Cake, Melania Cake…
I chose a nameless one. It felt lonely so I wanted to befriend it. I also changed it up a bit. The original recipe called for walnut flour, or finely ground walnuts, but because I have a huge bag of Almond Flour just sitting around here, I used that instead.
Also? Mom’s frosting-recipes are amazing, but they require like from-scratch chocolate making. Umm… maybe next time. Don’t be alarmed – we are going to fill this beauty with not one, but TWO types of frosting! Vanilla AND Chocolate. WIN!
But, the cake is SO easy to make. However, because of the thin layers, it takes a bit of patience to work with while stacking up the layers. And removing them from the jelly roll pan. The cake is really, really thin, thus making it very easy to break. BUT, with a bit of patience and a good knife, you can make it happen! I believe in you!!
Almond Layer Cake with Whipped Vanilla and Chocolate Frosting
For the Cake
- 6 egg whites , room temperature
- 1 cup sugar
- 1-1/2 cups almond flour
For the Whipped Vanilla Frosting
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
For the Whipped Chocolate Frosting
- 2 cups heavy whipping cream
- 2 cups semi-sweet chocolate chips
- Mini Chocolate Chips
Preheat oven to 350.
Grease a 10 1/2 x 15 1/2 x 1 jelly roll pan with baking spray and dust with almond flour; set aside.
Place egg whites in your mixer's bowl and beat on medium-high speed until they just hold stiff.
Add sugar and continue to beat to combine.
Gradually whisk in the almond flour; whisk until thoroughly incorporated.
Spread out the almond flour mixture in the previously prepared pan.
Bake for 18 to 20 minutes, or until golden brown.
Remove from oven and cool completely.
In the meantime, prepare your frosting.
In a large bowl, combine heavy whipping cream, vanilla, and sugar.
Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Remove from fridge and beat the mixture on medium-high until soft peaks form.
Pour the whipping cream in a saucepan and heat over medium-low heat until it simmers.
Place the chocolate chips in a bowl.
Pour the hot whipping cream over the chocolate chips and set aside for 5 minutes.
Whisk until thoroughly combined and smooth.
Cover with plastic wrap and place in fridge for 3 hours, or until cold.
Using your electric mixer, whip the chocolate mixture until soft peaks form.
Cut the cake into 4 to 6 layers.
Carefully remove one layer and place on a cake stand or plate.
Spread vanilla frosting then top with chocolate frosting.
Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
Continue to make alternating layers of cake and frosting until all is used up, ending with a layer of chocolate to cover the entire cake.
Cover the sides and top of the cake with mini chocolate chips.
Chill cake for several hours, or overnight, before serving.
The longer it stands, the better it tastes.
RECIPE SOURCE: DIETHOOD
WW SmartPoints: 27
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