Foolproof Healthy Almond and Chocolate Cake
A delightful combination of rich chocolate flavor and wholesome almonds, this cake is moist, balanced, and guilt-free.
Equipment
- Mixing Bowl
- 9-inch round cake pan
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups Almond Flour Provides a gluten-free base and moist texture.
- ¾ cup Cocoa Powder Unsweetened for rich chocolate flavor.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- ½ teaspoon Salt Enhances flavor.
Wet Ingredients
- 4 large Eggs Bind ingredients and add moisture.
- ½ cup Honey or Maple Syrup Natural sweetener.
Add-ins
- 1 cup Dark Chocolate Chips Choose chips with at least 70% cocoa.
Optional Toppings
- Sliced Almonds For garnish.
- Fresh Berries For garnish.
- Cocoa Powder For dusting.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together eggs and honey or maple syrup until frothy.
- Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula.
- Fold in the dark chocolate chips gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Once cooled, you can frost with chocolate ganache or serve plain.
- Garnish with sliced almonds or fresh berries before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.