Almond Joy Gluten Free Cake has only two tablespoons of coconut flour and is packed with coconut balls that are covered in a light chocolate cake.

I love making coconut desserts like No Bake Almond Joy Rolls and Paleo Coconut Crack Bars.

Almond Joy Gluten Free Cake

Almond Joy Gluten Free Cake

These Almond Joy Gluten Free Cake is packed with coconut and chocolate flavor. It turns out that when it comes to coconut, you either love it or hate it. If you happen to be a coconut lover just like I am, then this Almond Joy Gluten Free Cake is something you must try.

The secret to this Almond Joy Gluten Free Cake is ricotta and obviously lots and lots of coconut flakes. Ricotta gets mixed with eggs, sugar and coconut flakes, rolled into balls. Then later are covered in chocolate batter, baked to perfection and covered in melted chocolate and some crunchy almonds.

Almond Joy Gluten Free Cake

Each and every slice of this Almond Joy Gluten Free Cake will featured a cut of the coconut balls. It makes for an interesting look. Also, what I like more is that it reminds me perfectly of the Almond Joy or Bounty chocolate Bars. The coconut mixture is still on its own, covered by the chocolate just like the bars. The coconut balls are rich, dense, chewy and packed with coconut flakes.

After I made this No Bake Almond Joy Bar, I just couldn’t stop thinking about another coco-nutty dessert. In addition I wanted also something easy to make. Bonus points is that you can safely share this cake with your gluten free friends. On the other hand, this Almond Joy Gluten Free Cake is so rich and decadent, that no one will ever suspect that its gluten free unless you tell them.

Almond Joy Gluten Free Cake
Almond Joy Gluten Free Cake
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Almond Joy Gluten Free Cake

Almond Joy Gluten Free Cake has only two tablespoons of coconut flour and is packed with coconut balls that are covered in a light chocolate cake

Ingredients

Coconut Balls:
  • 1 cup ricotta cheese
  • 2 eggs
  • 1/3 cup granulated sugar
  • 3 tablespoons corn starch
  • 3 cups unsweetened coconut flakes
Chocolate Batter:
  • 4 eggs
  • 1/3 cup granulated sugar + 1/4 cup granulated sugar
  • 4.4 ounces milk chocolate chopped
  • 2 tablespoons coconut flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon coconut extract
  • 1 tablespoons corn starch
  • 3 tablespoons unsalted butter melted
  • pinch of salt
Toppings:
  • 1/2 cup unsalted almonds
  • 1/3 cup unsweetened coconut flakes
  • 4.4 ounces dark chocolate chopped
  • pinch of baking powder

Instructions

  1. Preheat oven to 350F degrees.
  2. Spray a 8 inch springform pan with baking spray.
  3. Separate egg yolks from egg whites. Set aside.
  4. In a large bowl combine ricotta with egg yolks, sugar and corn starch, mixing with a whisk or fork. Once combined, mix in the coconut flakes.
  5. Make 12 balls and place 9 of them in a circle, 1 inch from the sides of the pan, and about 1/2 inch from each other. The remaining 3 balls, place them in the middle of the circle, also 1/2 inch from each other. The idea is to distribute the balls evenly in the pan. Set aside.
Chocolate Batter:
  1. Separate eggs yolks from egg white and set aside.
  2. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside.
  3. In a large bowl if using a hand mixer, or in the bowl of an electric mixer fitted with the wire attachment, start by mixing on medium-high speed the egg yolks and 1/3 cup of sugar until light in color and smooth. Mix in the melted chocolate. Stop the mixer and scrape the sides of the bowl with a spatula, continue to mix until well combined.
  4. Mix in the melted butter, coconut extract, cocoa powder, corn starch and salt.
  5. Remove the bowl from the mixer, wash the wire attachment and dry it with a towel, reattach it to the mixer.
  6. Add the remaining 6 egg whites and 1/4 cup of granulated sugar to the bowl and mix on high medium speed until light soft peaks start to form.
  7. Using a spatula, gently fold the egg whites mixture into the chocolate batter until fully combined.
  8. Pour the batter into the pan over the coconut balls.
  9. Bake it for 30-40 minutes. Do not over bake.
  10. Remove from oven and let it cool at room temperature.
Toppings:
  1. Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and pour on top of the cake. Garnish with almonds and coconut flakes.
  2. Refrigerate for one hour before serving for the chocolate to settle.
Calories: 424, Fat: 31g, Saturated Fat: 22g, Cholesterol: 100mg, Sodium: 89mg, Potassium: 303mg, Carbohydrates: 32g, Fiber: 6g, Sugar: 20g, Protein: 8g, Vitamin A: 5.9%, Vitamin C: 0.4%, Calcium: 7.3%, Iron: 16.5%

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