Description
A rich and moist chocolate cake made with almond flour, perfect for those with dietary restrictions.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together maple syrup (or honey), melted coconut oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients and stir until smooth.
- If desired, fold in dairy-free chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
Serve plain, dusted with powdered sugar, or topped with fresh fruits, whipped cream, or ice cream. Store in an airtight container for up to three days or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 75mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg