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Almond Layer Cake with Whipped Vanilla and Chocolate Frosting | www.diethood.com | Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting. | #recipe #cakes #chocolate #glutenfree

Almond Layer Cake with Whipped Vanilla and Chocolate Frosting

Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 12 hours
Servings 10
Calories 578 kcal

Ingredients

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

Instructions

  1. Preheat oven to 350.
  2. Grease a 10 1/2 x 15 1/2 x 1 jelly roll pan with baking spray and dust with almond flour; set aside.
  3. Place egg whites in your mixer's bowl and beat on medium-high speed until they just hold stiff.
  4. Add sugar and continue to beat to combine.
  5. Gradually whisk in the almond flour; whisk until thoroughly incorporated.
  6. Spread out the almond flour mixture in the previously prepared pan.
  7. Bake for 18 to 20 minutes, or until golden brown.
  8. Remove from oven and cool completely.
  9. In the meantime, prepare your frosting.

Vanilla Frosting

  1. In a large bowl, combine heavy whipping cream, vanilla, and sugar.
  2. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
  3. Remove from fridge and beat the mixture on medium-high until soft peaks form.

Chocolate Frosting

  1. Pour the whipping cream in a saucepan and heat over medium-low heat until it simmers.
  2. Place the chocolate chips in a bowl.
  3. Pour the hot whipping cream over the chocolate chips and set aside for 5 minutes.
  4. Whisk until thoroughly combined and smooth.
  5. Cover with plastic wrap and place in fridge for 3 hours, or until cold.
  6. Using your electric mixer, whip the chocolate mixture until soft peaks form.

Assemble

  1. Cut the cake into 4 to 6 layers.
  2. Carefully remove one layer and place on a cake stand or plate.
  3. Spread vanilla frosting then top with chocolate frosting.
  4. Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
  5. 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.
  6. Cover the sides and top of the cake with mini chocolate chips.
  7. Chill cake for several hours, or overnight, before serving.
  8. The longer it stands, the better it tastes.

Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 27

Nutrition Facts
Almond Layer Cake with Whipped Vanilla and Chocolate Frosting
Amount Per Serving
Calories 578 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g120%
Cholesterol 99mg33%
Sodium 60mg3%
Potassium 287mg8%
Carbohydrates 43g14%
Fiber 3g12%
Sugar 34g38%
Protein 6g12%
Vitamin A 1070IU21%
Vitamin C 0.4mg0%
Calcium 82mg8%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.