Almond Flour Hot Cocoa Cake

This post is sponsored by Bob’s Red Mill. The opinions and text are all mine. #ShareHomemadeGoodness #Ad

If you love baking during the holidays, then I have a must make recipe for you..

Almond Flour Chocolate Cake.. but make it festive! I always use Bob’s Red Mill Almond Flour in my GF and healthier option baked-goods. They truly elevate my cookies, cakes and more.

While you are our shopping, add Bob’s Red Mill flours to your shopping list as you gather your holiday baking ingredients. They offer all types of flours for different dietary and baking needs such as:

❤️GF 1 to 1 Baking Flour

❤️Unbleached White All-Purpose Flour

❤️100% Stone Ground Whole Wheat Flour

❤️Super-Fine Almond Flour

❤️& More

My personal favorite that I use here in my go-to Almond Flour Chocolate Cake recipe is the Bob’s Red Mill Super-Fine Almond Flour. I use it in cakes, cookies, minute mug cakes, and more! Even if you are not gluten free, the Bob’s Red Mill Almond Flour is a delicious option for your holiday baked goods.

I use this Almond Flour Chocolate Cake recipe often. It is yummy and flavorful as is, but it also makes a great base for other cakes. To dress it up and add a festive touch, I simply topped with marshmallows, chocolate syrup and peppermint crunch to transform a simple chocolate cake into a Hot Cocoa Chocolate Cake fit for holiday parties, festive gatherings and every celebratory event in between. Bonus points if you use mini candy canes to make a heart in the middle as pictured!

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Almond Flour Hot Cocoa Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 10 servings

Ingredients

• 2 cups Bob’s Red Mill Almond Flour
• 1/3 cup granulated sugar
• ¼ cup cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 4 eggs
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 16 oz container creamy chocolate buttercream frosting (any chocolate frosting will do)
• 2 ½ cups mini marshmallows
• Chocolate syrup of choice
• Peppermint crunch for baking or crushed candy canes

Instructions

1. Preheat oven to 350° F.
2. In a mixing bowl, combine almond flour, sugar, cocoa, baking soda, and salt, then set aside.
3. In a separate mixing bowl, whisk eggs, maple syrup and vanilla.
4. Add wet ingredients in with dry ingredients, then mix with a hand mixer or stand mixer.
5. Line a 9 inch round cake pan with parchment paper, then pour batter into pan.
6. Bake for 27-30 minutes or until a toothpick comes out clean.
7. Allow cake to cool in pan for 10 minutes, then carefully transfer to cooling rack. Allow cake to completely cool before adding frosting.
8. Add frosting to cake, then top with marshmallows in desired pattern. Drizzle chocolate syrup over top the marshmallows, then sprinkle peppermint crunch or crushed candy canes over top.

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Peace, Love & Baking Spirits Bright!