Baking without flour is still a relatively new concept to me, and while my family hasn’t gone completely gluten-free just yet, we big fans of both coconut and chocolate. This dense, rich Almond Joy cake has the flavor of my favorite candy bar….and then some. It is seriously to die for!
And while it’s not exactly health food, a little of this super decadent cake goes a long way, which means the per-serving calorie count is still a lot lower than traditional chocolate cake. Plus, the presentation, with the layer of coconut and almond paste in the middle, is downright stunning (and looks far more complicated than it actually is!)
Here is what you need:
1 bag milk chocolate chips 8 tablespoons butter; cut into small pieces 1 package (8 oz.) almond paste 1/2 cup shredded coconut 3 tablespoons powered sugar, plus 1 TBS for garnish 3/4 cup sugar 4 eggs 1 teaspoon vanilla extract 1/2 teaspoon salt 1/3 cup unsweetened cocoa powder 16 blanched whole almonds (optional)Step 1: Preheat oven to 375 degrees. Coat a 9 inch spring-form pan with cooking spray.
Step 2: Combine chocolate and butter in large glass bowl. Microwave on high at 30 second intervals for 2 minutes (stirring between each) until melted. Stir until smooth. Let cool slightly.
Step 3: Knead together almond paste, shredded coconut and powered sugar on a flat work surface. Roll out into 8 inch circle.
Step 4: Add granulated sugar into chocolate mixture; stir until smooth.
Step 5: Add eggs to chocolate mixture, one at a time, stirring after each until blended; mix on high speed until slightly airy, about 2 minutes.
Step 6: Add vanilla and salt to chocolate mixture stir until blended.
Step 7: Add cocoa powder into the chocolate mixture; mix on low for about 1 minute.
Step 8: Pour half of the batter into the prepared pan. Carefully place the almond paste round on top of the batter in the pan. Pour remaining batter into the pan; spread to cover almond paste round and smooth the top.
Step 9: Gently arrange whole almonds on top of batter.
Step 10: Bake for 30 minutes Remove pan to wire rack and let cool to room temperature then refrigerate for 2 hours. Remove side of pan. Sprinkle with powered sugar; slice and serve.
This moist cake is full of yummy chocolate and coconut flavor with a hint of almond.
Preheat oven to 375 degrees. Coat a 9 inch spring-form pan with cooking spray.
Combine chocolate and butter in large glass bowl. Microwave on high at 30 second intervals for 2 minutes (stirring between each) until melted. Stir until smooth. Let cool slightly.
Knead together almond paste, shredded coconut and powered sugar on a flat work surface. Roll out into 8 inch circle.
Add granulated sugar into chocolate mixture; stir until smooth.
Add eggs to chocolate mixture, one at a time, stirring after each until blended; mix on high speed until slightly airy, about 2 minutes.
Add vanilla and salt to chocolate mixture stir until blended.
Sift cocoa powder into the chocolate mixture; mix on low for about 1 minute.
Pour half of the batter into the prepared pan. Carefully place the almond paste round on top of the batter in the pan. Pour remaining batter into the pan; spread to cover almond paste round and smooth the top.
Gently arrange whole almonds on top of batter.
Bake for 30 minutes Remove pan to wire rack and let cool to room temperature. then refrigerate for 2 hours. Remove side of pan. Sprinkle with powered sugar; slice and serve.
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View Comments
Could you eliminate the almond paste, sub in some almond extract and add more coconut? If so, any ideas on how much almond extract and how much more coconut?
how many calories per slice :)
I'm not a fan of cooking sprays. Can I assume Crisco can still be used to grease the pan?
Coconut oil works great
OMWord! I love flourless chocolate cakes. It all began when my best Brazilian friend made one of these for a party! Now every single year my husband "orders" 2 for my birthday. 1 for me and 1 for him because he knows he ain't gettin none of mine! Her's is just a plain one so I'm excited to give this one a try!
You can't go wrong with chocolate and coconut. Now I want an Almond Joy! :) This cake looks delicious.