Almond flour chocolate cake is eggless, no refined flour, refined sugar and vegan too. Made with the healthiest of ingredients this is a simple recipe with minimum number of ingredients. The story now leading to creating this recipe. I was on a quest to try and eliminate refined flour and sugar in baked goods. Of course I make a lot of cupcakes and other desserts with sugar and fat.
I wanted to have on hand a few recipes which are healthy and can be eaten without the guilt. Almond flour was on top of my list and after trying various combinations and proportions I landed this recipe.
It is a very rustic cake decadent enough to satisfy that dessert craving yet easy to put together with your everyday pantry ingredients.
The frosting is a different story. I used raw cacao here as it is less processed than regular cocoa powder. At first when I made this cake I served without frosting as my attempt didn’t yield a satisfactory result. After a couple of attempts I got the desired frosting.
Let’s get on to the recipe
Makes a 6 inch cake
About 25-30 minutes
- 1 cup almond flour
- 1 cup dark chocolate, chopped
- 2 avocados
- 2 tbsp ghee or butter
- ½ cup maple syrup
- ½ tsp baking powder
- 2-3 tbsp dark chocolate chips
- Pinch of salt
- ½ cup nut butter, i used cashew
- 4 tbsp nut milk, any kind
- 1 tsp vanilla extract
- 4 tbsp raw cacao
- ½ cup or less maple syrup
- Berries of any kind, I used strawberries and blueberries.
- ½ tsp powdered sugar, optional
Melt ghee. Melt dark chocolate in microwave for 30 seconds stir. Melt again for 30 seconds. Chocolate should have melted by now.
Preheat the oven to 350 degree F.
In a bowl, mix all the ingredients for the cake until just combined.
Pour cake batter into a buttered (here I used ghee) and floured pan and bake for 25-30 minutes. Check at 25 minute mark with a toothpick. If the toothpick is clean the cake is done, otherwise let it bake for couple of minutes. Once done cool completely on a wire rack.
For frosting, combine all the ingredients and adjust the consistency. It should be thick yet of pouring consistency.
Place the cake on a pedestal or serving dish slowly pour the frosting over the cake.
Decorate with berries and powdered sugar (I know I mentioned no sugar, but this is for the pictures only, pictures should look pretty too ain’t it?) on top and serve.
Notes: you can make this cake with milk chocolate if you don’t like the bitterness of dark chocolate.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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