Chocolate Almond Flour Cake

Recipe from detoxinista.com

Preparation

Notes: The oil will help hold the parchment paper in place, so it won't wiggle around.

Ingredients

olive oil (for greasing)

Instructions

Preheat the oven to 350ºF.

Prepare two 6-inch pans or one 8-inch pan.

Lightly grease the pan with oil, then press a square of parchment paper in the bottom to ensure easy removal later.

Making the Batter

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

Ingredients

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

Instructions

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.

Baking the Cake

Notes: Baking takes about 28 to 30 minutes for two 6-inch pans, and 35 to 38 minutes for one 8-inch pan. Start watching the cake about 5 minutes earlier, as oven temperatures can vary.

Instructions

Pour the batter into the prepared pan(s).

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

Cooling and Serving

Notes: This cake is very moist, so store it tightly covered in the fridge for up to 5 days. It is recommended to bring it to room temperature for at least 1 hour before serving.

Instructions

Let the cake cool completely before frosting.

If you are frosting a two-layer cake, you might want to make a double batch of frosting to have plenty for the sides and middle layer.