Best-Ever Gluten-Free Mexican Chocolate Cake with Cinnamon Whipped Cream

1. Prep the oven & pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Trust me, this step saves you from cake-sticking disasters.

2. Mix the dry ingredients:
In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, sugar, baking soda, baking powder, salt, cinnamon, and cayenne (if using).

3. Combine the wet stuff:
In another bowl, beat the eggs, almond milk, coconut oil, and vanilla until smooth. Slowly pour the wet ingredients into the dry, mixing just until combined. Don’t overmix—gluten-free cakes are sensitive!

4. Bake it up:
Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let it cool completely before removing from the pan.

5. Whip up the cream:
Beat the heavy cream, powdered sugar, and cinnamon in a chilled bowl until stiff peaks form. If using coconut cream, make sure it’s well chilled before whipping.

6. Assemble & serve:
Once the cake is cool, spread or pipe the cinnamon whipped cream on top. Garnish with a sprinkle of cocoa powder or a dash of cinnamon for extra flair.