Chocolate Cake
A rich and moist gluten-free chocolate cake made with almond flour and sweetened with agave nectar. Perfect for special occasions or whenever you're craving a decadent chocolate dessert.
8 servings
1 hr 50 min
Ingredients
- •2 cups blanched almond flour
- •¼ cup unsweetened cocoa powder
- •½ teaspoon sea salt
- •½ teaspoon baking soda
- •1 cup agave nectar
- •2 whole large eggs
- •1 tablespoon vanilla extract
Cooking Instructions
- 1.
Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
5 min
- 2.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
10 min
- 3.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
95 min
