Post by Loupy on Mar 15, 2016 14:04:12 GMT -7
Almond Flour Chocolate Cake
From: Vered @ healthyrecipesblogs.com/
This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast.
Prep and Cool time:40 mins
Cook time:40 mins
Total time:1 hour 20 mins
Yield: 8 servings
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
Instructions
Preheat oven to 350 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 30 minutes.
Loosely cover with foil to prevent over-browning, then continue baking for 10 more minutes, until set and a toothpick inserted in center comes out clean.
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.
Nutritional Information
Serving size: ⅛ cake
Calories: 201
Fat: 10g
Saturated fat: 2g
Carbohydrates: 24g
Sugar: 18g
Sodium: 191mg
Fiber: 3g
Protein: 7g
From: Vered @ healthyrecipesblogs.com/
This fluffy, gluten-free chocolate cake is made with almond flour. Naturally sweetened with a touch of honey, it’s wholesome enough to occasionally be served for breakfast.
Prep and Cool time:40 mins
Cook time:40 mins
Total time:1 hour 20 mins
Yield: 8 servings
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
Instructions
Preheat oven to 350 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 30 minutes.
Loosely cover with foil to prevent over-browning, then continue baking for 10 more minutes, until set and a toothpick inserted in center comes out clean.
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.
Nutritional Information
Serving size: ⅛ cake
Calories: 201
Fat: 10g
Saturated fat: 2g
Carbohydrates: 24g
Sugar: 18g
Sodium: 191mg
Fiber: 3g
Protein: 7g
