Chocolate, Cinnamon and Almond Loaf Cake

Julia Turshen riffs on chocolate cake, making it healthier by replacing white flour with almond meal, and swapping out white sugar for coconut sugar. When she’s making the cake for her diabetic wife, Grace, she only uses 1/4 cup of sweetener, but for a more traditionally sweet cake, 1 cup is just right.

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  • Servings: 8 to 10

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  • Baking spray, for greasing

  • 2 1/2 cups superfine almond meal 

  • 1/2 cup unsweetened Dutch process cocoa powder, sifted

  • 2 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 2 1/2 teaspoons ground cinnamon

  • 6 large eggs, separated

  • 1 cup coconut palm sugar

  • 1/2 stick unsalted butter, melted and cooled slightly

  • 1/2 cup cooled brewed coffee 

  • 2 teaspoons pure vanilla extract

  • 1 cup heavy cream

How to make this recipe

  1. Preheat the oven to 350°. Grease a 9-by-5-inch loaf pan with baking spray and line it with parchment paper, allowing 2 inches of overhang on the short sides.

  2. In a medium bowl, whisk 
the almond meal with the cocoa powder, baking powder, salt and 1 1/2 teaspoons of the cinnamon. In a large bowl, whisk 
the egg yolks with the coconut sugar, melted butter, coffee and vanilla. Stir the dry ingredients into the wet ingredients until the batter is smooth.

  3. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain.

  4. Scrape the batter into the prepared pan and bake for 
45 to 50 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Transfer to a rack 
to cool for 20 minutes, then unmold and let cool completely.

  5. Meanwhile, in a medium bowl, beat the heavy cream with the remaining 1 teaspoon of cinnamon until soft peaks form. Cut the cake into slices and serve with a dollop of the cinnamon cream.

Make Ahead

The cake can be stored in an airtight container overnight.

Contributed By Photo © John Kernick Published February 2017

1100356 recipes/chocolate-cinnamon-and-almond-loaf-cake 2017-01-09T15:43:59+00:00 Julia Turshen february-2017,chocolate cake,cinnamon,almond,loaf cake,cake,desserts,recipe recipes,chocolate-cinnamon-and-almond-loaf-cake 1100356

Aggregate Rating value: 4

Review Count: 5

Worst Rating: 0

Best Rating: 5

Author Name: Christopher Layton

Review Body: I made this recipe a couple days ago. This is a keeper. Even though its dairy and gluten free, it has a real cake texture. Oh, and it's tasty!

Review Rating: 5

Date Published: 2017-01-25

Author Name: kritzow

Review Body: WOW! This one's a keeper. Easy, rich, light in texture and versatile. I halved the recipe to make a more reasonable portion size for my husband and I who don't eat many sweets. I served it three separate ways with different toppings which made us feel each night we were getting a different dessert. An absolute repeat.

Review Rating: 5

Date Published: 2017-02-02

Author Name: Terri Griffith

Review Body: This was great. Much lighter than I was expecting. It made a GIANT loaf, though. The flavors are really subtle.

Review Rating: 5

Date Published: 2017-02-06

Author Name: Katetanic

Review Body: My family has a history of diabetes and the tip on how to lessen the sweetener is really helpful.

Date Published: 2017-01-23

Author Name: ManuelMoreira

Review Body: I love the fact that it's gluten free, perfect for me

Date Published: 2017-05-17

Author Name: IchNaturally

Review Body: This is really delicious and easy to prepare.

Date Published: 2017-01-31

Author Name: Sabrina Thomas

Review Body: This is a very unique recipe that turned out great, even though I didn't use dutch-processed cocoa (ghiradelli natural was what I had). Also, it's holding up nicely 2 days after baking it.

Review Rating: 5

Date Published: 2017-01-24

Author Name: smallbat01

Review Body: How about this one? Chocolate, Cinnamon and Almond Loaf Cake... Hmmmm... easy to carry and I can plan and bring one in the office if I will be needing my Daily Quick snack in the afternoons :) or jam session with the Empaths Band

Date Published: 2017-01-16

Author Name: sarah048

Review Body: Ok cake, but it came out much lighter than the photos.  It was almost undetectable chocolate taste and a very light fluffy texture. I use almond flour all the time for my gluten free baking but this recipe I wouldn't make again.

Review Rating: 2

Date Published: 2017-02-12