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Almond Flour Chocolate Cake
Fluffy, gluten-free almond flour chocolate cake is naturally sweetened with a touch of honey. It's moist and so delicious!
Servings 8 servings
Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
Gradually whisk in the almond flour and cocoa powder.
Finally, whisk in the salt and baking soda. The batter will be fairly thin.
Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep the leftovers in the fridge, in an airtight container, for up to a week.
Serving: 1slice | Calories: 201kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 191mg | Fiber: 3g | Sugar: 18g