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A black cake with a single slice on a wooden plate with a gold and black spoon
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Almond Flour Black Cake

Almond Flour Black Cake is a gluten-free and grain-free version of the Caribbean holiday staple. Enjoy this dessert in all its rich, decadent sweetness without any tummy aches.
Course Dessert
Cuisine Caribbean
Keyword almond flour black cake, almond flour black cake recipe, almond flour Guyanese black cake, grain free black cake, Guyanese almond flour black cake, how to make almond flour black cake
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 418kcal

Equipment

  • Mixing Bowl
  • 8x3 Baking Tin
  • Parchment Paper

Ingredients

  • 1/2 Cup melted coconut oil
  • 1/2 Cup Coconut Sugar
  • 3 Large Eggs
  • 2-3 tablespoons Burnt Sugar / Browning See notes for how to make burnt sugar
  • 1 lb soaked mixed fruits About 2 cups (see notes for recipe)
  • 1 1/3 cup Super Fine Almond Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Almond essence
  • 1 teaspoon vanilla essence
  • 1 teaspoon orange zest
  • 1/4 cup port wine
  • 1-2 tablespoons Dark Spiced Rum

Instructions

  • Preheat the oven to 350°F

Prepare the dry Ingredients

  • In a small mixing bowl combine the almond flour, ground cinnamon, ground clove, ground ginger, ground nutmeg and salt and set aside

Prepare the dry Ingredients

  • Then in a large mixing bowl, combine the coconut sugar, melted coconut oil, eggs, browning, vanilla essence, almond essence, orange zest, wine and fruits and mix together well

Make the Cake

  • Whisk the dry ingredients into the wet ingredients and mix into a smooth batter
  • Pour the batter into an 8x3 baking tin, greased and lined with parchment paper.
  • Bake at 350°F for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
  • Remove from the oven and immediately pour the rum over the top of the cake. Allow to cool completely before cutting into the cake.

Notes

  1. I used 3 tablespoons of browning/burnt sugar in this recipe and it was really dark. If you don't want your cake to be this dark, I recommend using 2 tablespoons of browning instead.
  2. Find the recipe for the fruits here. 
  3. Find the burnt sugar recipe here.
  4. This cake is better eaten stale. Allow the cake to sit for a day or two before eating.
  5. See above for instructions on making this recipe alcohol free.

Nutrition

Calories: 418kcal | Carbohydrates: 19g | Protein: 11g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 40mg | Fiber: 4g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 2mg