Chocolate Almond Flour Cake

Making the Batter

Notes: This step combines all ingredients to make the batter.

Ingredients

3/4 cup blanched almond flour (88 grams)

1/2 cup cacao powder (41 grams)

2 teaspoons baking powder (8 grams)

1/2 teaspoon fine sea salt (3 grams)

3/4 cup maple syrup (240 grams)

4 large eggs (200 grams)

2 teaspoons vanilla extract (9 grams)

2 tablespoons olive oil (23 grams; or other 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, breaking up any clumps.

Prepare the Pan(s)

Notes: Proper pan preparation prevents the cake from sticking.

Ingredients

cooking spray

parchment paper

Instructions

Preheat the oven to 350ºF and 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.

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

Bake the Cake

Notes: Baking times may vary slightly depending on the oven and pan size.

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.

This takes about 28 to 30 minutes for the 6-inch pans, and 35 to 38 minutes for the 8-inch pan, but you can start watching the cake about 5 minutes earlier, in case your oven is different than mine.

Cooling and Serving

Notes: Cooling and storing the cake properly ensures the best texture and flavor.

Instructions

Let the cake cool completely before frosting.

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

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

Bring it to room temperature for at least 1 hour before serving.