Decadent Almond Flour Chocolate Cake

Decadent Almond Flour Chocolate Cake (Gluten-Free)

Ingredients:

• 200g (2 cups) almond flour
• 50g (½ cup) unsweetened cocoa powder
• 150g (¾ cup) granulated sugar or coconut sugar
• 5g (1 teaspoon) baking powder
• 2g (½ teaspoon) salt
• 3 large eggs
• 120ml (½ cup) melted coconut oil or butter
• 120ml (½ cup) whole milk or almond milk
• 5ml (1 teaspoon) vanilla extract
• 60g (⅓ cup) dark chocolate chips (optional)
• For the Chocolate Ganache (optional):
• 120g (½ cup) heavy cream or coconut cream
• 100g (½ cup) dark chocolate, chopped
• 5ml (1 teaspoon) honey or maple syrup

Directions:

Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a large mixing bowl, whisk together almond flour, cocoa powder, sugar, baking powder, and salt.
In another bowl, whisk the eggs, melted coconut oil (or butter), milk, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
Stir in chocolate chips if using.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Ganache: Heat the cream in a small saucepan until it just begins to simmer. Remove from heat and add chopped chocolate and honey. Stir until smooth. Let cool slightly before pouring over the cake.
Garnish with cocoa powder, fresh berries, or chopped nuts before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal per serving | Servings: 8