Almond Flour Cocoa Cake

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

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.

Ingredients Needed for Almond Flour Cocoa Cake

⅓ cup coconut oil, melted
⅓ cup coconut sugar
1 egg, at room temperature
1 tablespoon vanilla extract
⅔ cup almond flour
3 tablespoons of unsweetened cocoa powder
½ teaspoon baking soda
7 fresh raspberries
2 tablespoons of dark chocolate, melted

How to Cook Almond Flour Cocoa Cake

  1. Preheat the oven to 350°F/175°C.
  2. 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. 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. Pour the batter into a small cake pan (4-inch/10 cm in diameter). Top the cake with fresh raspberries.
  5. 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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