Chocolate Almond Cake

A gloriously rich, fudgy chocolate cake built on almond flour that stays tender and moist while feeling just a little bit special—the perfect Mexican-inspired dessert when finished with a dusting of cinnamon and a hint of espresso.

Ingredients:

• 1 cup almond flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon cayenne pepper (optional, for warmth)
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• ½ cup Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• ½ cup hot water or strong espresso

Method:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Whisk together almond flour, cocoa powder, baking soda, salt, cinnamon, and cayenne.
3. Cream butter and sugar until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then vanilla and yogurt.
5. Alternate adding dry ingredients and hot water, beginning and ending with dry.
6. Pour into pan and bake 25–30 minutes, until a toothpick comes out with just a few moist crumbs.
7. Cool completely, then dust with cinnamon sugar before serving.

Full recipe at Cookie and Kate →

Chef's tip: A pinch of cayenne adds subtle warmth that makes the chocolate sing—it's barely noticeable but transforms the whole experience.