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Almond Flour Cocoa Cake

This fluffy, gluten-free almond flour cocoa cake is sweetened with coconut sugar, which means that it's healthy and if you're on board with the Paleo diet, you can add this to your meal plan without a second thought.
This fluffy, gluten-free almond flour cocoa cake is sweetened with coconut sugar, which means that it's healthy and if you're on board with the Paleo diet, you can add this to your meal plan without a second thought.

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Ingredients

cup coconut oil, melted
cup coconut sugar
1 egg, at room temperature
1 tablespoon vanilla extract
cup almond flour
3 tablespoons of unsweetened cocoa powder
½ teaspoon baking soda
7 fresh raspberries
2 tablespoons of dark chocolate, melted

Ingredients

Steps

1
Done

Preheat the oven to 350°F/175°C.

2
Done

Heat the coconut oil in a skillet. Add the coconut sugar and stir, on low heat, until the sugar melts and you make a sauce. Pour it into a bowl and add the egg.

3
Done

Mix with a hand mixer until smooth. Add the vanilla extract, almond flour, cocoa powder, and baking soda. Mix further until you make a thick batter.

4
Done

Pour the batter into a small cake pan (4-inch/10 cm in diameter). Top the cake with fresh raspberries.

5
Done

Bake the cocoa cake for 20 minutes or until edges are set. After baking, transfer to a wire rack to cool. Drizzle melted dark chocolate before cutting and serving the cake.

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Nutritional Chart

721 kcal
Calories
13 g
Protein
62 g
Fat
37 g
Carbohydrates

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Raluca Cristian

I’m Raluca and I just peeled a peach before eating it, and I swear it tasted like the nectar of the gods. When it comes to cooking, I only have one rule: do whatever it takes to turn the whole thing into an enjoyable experience. When I was a little girl, I dreamed of cooking for sailors.

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