Cocoa Almond Flour Cake

Rich, chocolatey, and made with purpose 🍫

My Cocoa Almond Flour Cake is everything you crave in a decadent dessert — moist, tender, and deeply chocolatey — but crafted with simple, wholesome ingredients. Made with cocoa almond flour which is nutrient-dense and completely gluten-free, it’s a feel-good treat that supports balanced, mindful eating and is friendly for those navigating immune disorders. Because dessert should be both comforting and empowering.

Ingredients  

• Coconut oil for greasing pan

• 2 1/4 cups of Cocoa Almond Flour

• 1 cup Monk fruit or your choice of sweetener

• ¾ teaspoon baking powder

• ½ teaspoon kosher salt

• 3 large eggs

• 6 Tbs of coconut oil or almond oil

• 2 tsp pure vanilla extract

• ½ cup chocolate chips 

Directions

1.                  Preheat oven to 350 degrees

2.                  Oil the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper. I used a springform cake pan.

3.                  Whisk together almond flour, Monk fruit (other sweetener), baking powder, and salt in a large bowl.

4.                  In a separate smaller bowl, whisk together eggs, oil, and vanilla extract.

5.                  Stir egg mixture into almond flour mixture until well-combined, then stir in chocolate chips.

6.                  Pour into baking pan.

7.                  Bake for 25 - 30 minutes, or until top is springy or use a toothpick. You know what to do.

8.                  Cool on wire rack for 5-10 minutes, then cover with a cutting board or plate and flip over.

9.                  Remove pan and parchment paper and cover with serving platter. Then flip over again.

10.              Dust with powdered sugar to serve or add some fruit on the top if desired.

Enjoy!!!