Almond Flour Chocolate Cake

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 tsp Kosher salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 tsp Butter

Found on healthyrecipesblogs.com

Ingredients

• 1 teaspoon melted butter for pan
• 4 large eggs
• ½ cup honey
• 1 tablespoon vanilla extract
• 1 cup blanched almond flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon kosher salt
• ½ teaspoon baking soda

Directions

• Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of parchment paper. Grease the pan well.
• In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
• Gradually whisk in the almond flour and cocoa powder.
• Finally, whisk in the salt and baking soda. Batter will be fairly thin.
• Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted in it comes out clean, 30-35 minutes.
• Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve. Keep leftover covered in fridge for up to a week.

Nutrition