Almond Flour Chocolate Cake

Almond Flour Chocolate Cake

This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast.

Almond Flour Chocolate Cake
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Breakfast, Dessert, Gluten-Free, Paleo
Yield: 8 servings
Ingredients
  • 1 teaspoon melted butter for pan
  • 4 large eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • 1 cup blanched almond flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
  2. In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
  3. Gradually whisk in the almond flour and cocoa powder.
  4. Finally, whisk in the salt and baking soda. Batter will be fairly thin.
  5. Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
  6. Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep leftover covered in fridge for up to a week.
Nutrition Per Serving
Serving size: ⅛ cake; Calories: 201; Fat: 10g; Saturated fat: 2g; Carbohydrates: 24g; Sugar: 18g; Sodium: 191mg; Fiber: 3g; Protein: 7g

Almond Flour Chocolate Cake

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