Chocolate Almond Flour Cake

Recipe from detoxinista.com

Preparation

Notes: This recipe works well with two 6-inch cake pans, or one 8-inch cake pan.

Ingredients

Oil for greasing

Instructions

Preheat the oven to 350ºF.

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

Lightly grease the pan(s) 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.

Making the Batter

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

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)

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: Start watching the cake about 5 minutes earlier, in case your oven is different.

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.

Cooling and Serving

Notes: This cake is very moist, so store it tightly covered in the fridge for up to 5 days.

Instructions

Let the cake cool completely before frosting.

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

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