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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

Katerina | Diethood
Gluten-Free Almond Layer Cake made with egg whites and almond flour, filled with creamy, luscious layers of Vanilla and Chocolate Frosting.
Servings : 10
Prep Time 30 mins
Cook Time 30 mins
Total Time 12 hrs

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
 

  • 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.
Vanilla 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.
Chocolate Frosting
  • 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.
Assemble
  • 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.

Notes

RECIPE SOURCE: DIETHOOD
 

Nutrition

Calories: 578 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 43 g | Saturated Fat: 24 g | Cholesterol: 99 mg | Sodium: 60 mg | Potassium: 287 mg | Fiber: 3 g | Sugar: 34 g | Vitamin A: 1070 IU | Vitamin C: 0.4 mg | Calcium: 82 mg | Iron: 2.5 mg | Net Carbs: 40 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.