Chocolate Almond Flour Cake

Preparation

Notes: This recipe can be made in two 6-inch pans or one 8-inch pan. The baking time will vary depending on the pan size.

Preheat the oven to 350ºF.

Lightly grease two 6-inch pans or one 8-inch pan with oil.

Press a square of parchment paper in the bottom of the pan(s) to ensure easy removal later. The oil will help hold the parchment paper in place.

Notes: Using a whisk helps to break up any clumps in the almond flour, resulting in a smooth batter.

3/4 cup blanched almond flour

1/2 cup cacao powder

2 teaspoons baking powder

1/2 teaspoon fine sea salt

3/4 cup maple syrup

4 large eggs

2 teaspoons vanilla extract

2 tablespoons olive oil

In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, vanilla, and olive oil.

Use a whisk to mix until smooth, breaking up any clumps.

Notes: You can start watching the cake about 5 minutes earlier, in case your oven is different than the one used in the recipe.

Pour the batter into the prepared pan(s).

Bake at 350ºF until the center puffs up and feels relatively firm to a light touch.

This takes about 28 to 30 minutes for two 6-inch pans, and 35 to 38 minutes for one 8-inch pan.

Notes: If you are making a two-layer cake, you might want to prepare a double batch of frosting to have enough for the sides and the middle layer.

Let the cake cool completely before frosting.

Store the cake tightly covered in the fridge for up to 5 days.

For best results, bring the cake to room temperature for at least 1 hour before serving.