Description
A delicious and moist chocolate cake made with almond flour, perfect for any occasion.
Ingredients
Scale
- 3 cups blanched almond flour (240g) sifted, spooned & leveled
- 1/2 cup arrowroot starch/flour (58g)
- 2 Tbsp coconut flour (15g)
- 1/2 cup coconut sugar
- 2 tsp Paleo baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs (refrigerated)
- 1 cup almond milk
- 1/3 cup avocado oil
- 1/2 Tbsp vanilla extract
- 3/4 cup palm shortening (126g)
- 1/2 cup dark chocolate chips (about 3 oz)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Line three 6-inch round pans with parchment paper, set aside.
- In a large mixing bowl, combine all dry cake ingredients: almond flour, arrowroot starch, coconut flour, coconut sugar, baking powder, baking soda and salt.
- In another large mixing bowl, whisk together the wet ingredients: eggs, almond milk, avocado oil and vanilla extract.
- Pour the dry mixture into the wet mixture and whisk until smooth.
- Pour the batter into the lined baking pans.
- Place pans in the oven (middle rack) and bake at 350 degrees for 20-25 minutes.
- Cool cake in pans for 5-10 minutes, then remove and cool on a wire cooling rack.
- Combine all frosting ingredients in a small sauce pan. Melt over the stove top on low heat, stirring every so often.
- Once the chocolate has fully melted, remove frosting from stove top and cool in fridge for about an hour to thicken.
- Frost cooled cake and decorate as desired.
Notes
- For a richer flavor, use high-quality dark chocolate for the frosting.
- Ensure measurements are accurate for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg