Back to 8 servings 2 cup blanched almond flour, 180 grams, spooned and leveled, plus extra for dusting the pan 0.5 cup unsweetened cocoa powder, 50 grams, Dutch process AKA processed with alkali 1 tsp baking powder 0.5 tsp fine salt 4 large eggs 0.667 cup maple syrup or honey 0.25 cup extra-virgin olive oil 2 tsp vanilla extract Optional topping: ¼ cup sliced almonds or your frosting of choice
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Preheat the oven to 325 degrees Fahrenheit. Generously grease a 9-inch metal springform pan or cake pan with oil or butter. Dust it generously with almond flour to prevent sticking, then pour out the excess.2 Step 2: In a large bowl, combine the almond flour, cocoa powder, baking powder, and salt. Whisk to blend.3 Step 3: Crack the eggs into a medium bowl and beat with a whisk until the yolks and egg whites have blended together. Add the maple syrup, olive oil and vanilla extract, and whisk to blend.4 Step 4: Pour the wet ingredients into the almond meal mixture and stir until there are just a few clumps remaining.5 Step 5: Scrape the batter into the prepared pan (it will be runny; don’t worry). If you’re adding sliced almonds, sprinkle them all over the top, leaving about an inch clear around the perimeter. Bake for 38 to 42 minutes, or until the center is firm to the touch.6 Step 6: Let the cake pan rest on a cooling rack for at least 30 minutes. If you used a springform pan, carefully remove the outer piece now. Top as desired, then slice the cake with a sharp knife and serve! Store any remaining cake in the refrigerator, covered, for up to 4 days.getsaucepan.com/r/4fe99e18-ac57-4641-bdb6-12d61b4cd6d5 · Original: https://cookieandkate.com/chocolate-almond-cake/
