Pecan Flour Chocolate Cake

Looking for a decadent, naturally gluten-free dessert? This rich and moist pecan flour chocolate cake recipe showcases the buttery flavor of America’s Supernut while offering a healthier alternative to traditional flour cakes.

Directions

After you’ve gathered all the ingredients, you’re ready to prep and bake. Follow these steps:

1. Prep the oven and pan: Preheat the oven to 350° F. Grease and line a round cake pan with parchment paper.
2. Make the pecan flour: In a food processor, grind pecans until they reach a fine, flour-like consistency. Be careful not to over-process, or they will turn into pecan butter!
3. Mix the dry ingredients: In a large bowl, whisk together the pecan flour, cocoa powder, baking powder and salt.
4. Mix the wet ingredients: In a separate bowl, whisk together the eggs, melted coconut oil or butter, sweetener, vanilla and milk.
5. Combine: Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chocolate chips (if using).
6. Bake: Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cake to cool completely before frosting.
8. Frost: Blend all the frosting ingredients until smooth and creamy, then spread over the cooled cake. Garnish with chopped Maple Pecans for an extra sweet crunch.

Why You’ll Love Pecan Flour Chocolate Cake

This recipe for pecan flour cake is more nutrient-dense than traditional wheat cakes. It’s also incredibly versatile. You can easily make it dairy-free by using coconut oil and non-dairy milk. If you are baking for a special occasion, consider adding a layer of pecan butter between the cake layers.

Pecan Nation has all the right pecans for your recipe. Explore our amazing pecan varieties today.