I have a recipe to share with you that really needs no introduction. Plus sometimes you just don’t have a lot of clever things to say and today is one of those days. So. The important take-away from today is don’t worry too much about being clever. Rather, worry about the quality of the chocolate cake that comes out of your oven.
This is a fool-proof grain-free/gluten-free/dairy-free chocolate cake. It’s so rich and moist — and is guaranteed to stay that way for days, or however little time you need to polish it off. I prefer it with almond extract because if maraschino cherries were paleo, I would eat them every day. Instead, I add almond extract to all the things. If you aren’t feeling the almond, just leave it out and no one will ever know.
Cocoa Almond Cake
½ c. hot water
6 tbsp. raw cacao powder
1 ¼ c. almond flour
2 tbsp. coconut flour
½ tsp. baking soda
½ tsp. sea salt
3 free range eggs
½ c. melted ghee or coconut oil
⅓ c. raw honey
2 tsp. vanilla extract
1 tbsp. almond extract
Optional: fresh berries, for serving
Preheat oven to 325F. Grease a 9-inch springform pan with avocado oil or ghee. Line the bottom with a 9-inch circle of parchment.
Combine the hot water and cacao powder in a small bowl. Stir well to dissolve the cacao powder and set aside. Combine almond flour, coconut flour, baking soda, and sea salt in a medium bowl. Whisk well and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, avocado oil or ghee, honey, vanilla extract, and almond extract. Mix on medium high for 2-3 minutes, or until pale yellow and fluffy. With the mixer on low, add in the melted cacao. Then add the reserved dry ingredients in two shifts, making sure to mix well in between each. The resulting cake mix should have no large lumps apparent.
Pour the batter into the greased springform pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Serve warm with fresh berries, as desired.