Brazil Nut Chocolate Cake

  • Ready In: 60 minutes
  • Servings: 8
  • Serving Size: ⅛ cake
Brazil Nut Chocolate Cake
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Ingredients List:

  • ¼ cup Brazil Nuts, chopped, plus more for topping
  • ¼ cup semi-sweet chocolate chips
  • 1 tablespoon instant coffee
  • ½ cup warm water
  • 1 cup Almond Flour
  • ½ cup arrowroot flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons cacao powder or cocoa powder
  • ½ teaspoon cinnamon
  • 5 tablespoons butter
  • 1 cup brown sugar
  • ¼ cup Greek yogurt or sour cream
  • 1 egg
  • 1 teaspoon vanilla extract

  • Chocolate Frosting:
  • ½ cup cream or dairy free cream
  • ¼ cup semisweet chocolate chips
  • 2 tablespoons cream cheese
  • 2 tablespoons butter
  • This delicious chocolate cake recipe from scratch is perfect for a gluten free meal plan. It calls for Brazil nuts which will provide Brazil nuts nutrition in each bite. You can make this gluten free chocolate cake for your guests that eat gluten and they're going to love it. And your guests who follow a gluten free diet will be thrilled to be able to enjoy it, too. It is an overall good recipe for chocolate cake and one that you want to keep close at hand.


    1. Pre-heat oven to 350 degrees. Toast Brazil Nuts in a shallow baking pan in the oven for 10 minutes. Transfer nuts into a strainer and use a towel to remove the majority of the skin. Place the nuts to the side. Reduce the oven temperature to 325 degrees.

    2. Melt all the chocolate (for the cake and the frosting = ½ cup) in a double boiler over low to medium heat. Stir occasionally. Once the chocolate has melted, leave it on low heat for later use.

    3. Butter an 8"x 8” baking pan.

    4. Dissolve the instant coffee in the warm water and place to the side.

    5. Sift the Almond Flour, arrowroot flour, baking soda, salt, cacao or cocoa powder, and cinnamon together and set aside.

    6. Cream together the butter and sugar until smooth and fluffy. Add in the yogurt or sour cream, mixing well. Add the egg and combine. Then add in half of the melted chocolate, coffee, and vanilla extract.

    7. Gradually mix in the dry ingredients, continuing until the batter is completely blended.

    8. Fold in Brazil Nuts, then pour batter into prepared pan. Bake in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.

    9. Cool in the pan on a rack for at least 10 minutes.

    10. To prepare the frosting, boil the heavy cream or dairy free cream in a saucepan. Remove from stove and then add remaining melted chocolate, cream cheese, and butter. Mix by hand or in a Vitamix machine or blender until thoroughly blended. Place the frosting to the side to cool. When it has cooled, use a spatula to gently spread the frosting on the cake.

    11. Add the remaining roasted chopped Brazil Nuts on top. Serve immediately or store in an airtight container.

    Each bit of this cake is deliciously decadent with a burst of rich chocolate cake and creamy chocolate frosting. The Brazil Nuts add the perfect blend and flavor with the slight hints of vanilla and coffee. A little of this delicious cake goes a long way.

    Holiday Recipes, Almond Flour Recipes, Gluten Free Recipes, Brazil Nut Recipes, Pie and Dessert Recipes
    Raw Brazil Nuts

    Raw Brazil Nuts

    Almond Flour

    Almond Flour

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