Perhaps you thought that gluten-free, while not dessert free, would mean an end to true cakes. Well, as I have written before, cupcakes are certainly doable, even at high altitude.
I decided that rather than using a special mix alternative in a wheat flour recipe, I would look for a recipe that used nut flours. I found one on the Comfy Tummy website that not only eliminates wheat, but also eliminates refined sugar, that was adapted from an Almond Flour Cookbook.
The results tasted fine, and the texture was passable, a bit more brownie than cake. In addition to a good taste, I also liked the simplicity of this recipe, only seven ingredients, and relatively simple directions.
However, it did without question fall in the middle. I’m guessing I didn’t adjust enough for high altitude, and I probably left it in the oven a bit too long. I guess I’ll just have to try it again . . . .
Gluten Free Almond Flour Chocolate Cake from The Gluten-Free Almond Flour Cookbook (standard recipe not adjusted for higher altitudes)
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1 cup honey
2 large eggs
1 TB vanilla
Preheat oven to 350 F. Grease a 9 inch cake pan and dust with almond flour. In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir the wet ingredients into the dry ingredients until thoroughly combined. Pour into cake pan. Bake for 35 to 40 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for 1 hour. Serve.