A moist, gluten-free chocolate cake made with almond flour and sweetened with maple syrup, topped with whipped cream and fresh berries for a naturally delicious dessert.

american

Nutrition

Provides moderate calories with healthy fats from almonds and eggs, natural sweetness from maple syrup, and antioxidants from cocoa, though relatively high in sugar and fat.

Calories	310 kcal
Energy	1298 kJ
Protein	6 g
Total Fat	16 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	9 g
Cholesterol	93 mg
Carbohydrate	34 g
Sugars	28 g
Dietary Fibre	3 g
Sodium	210 mg

*per serving

VegetarianGluten FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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Almond Flour Chocolate Cake Recipe

Name: Almond Flour Chocolate Cake Recipe — Tasty Bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: For The Cake:; 1 tablespoon Coconut Oil (to grease the pan); 1.25 cup Almond Flour (or almond meal); 0.5 cup Unsweetened Cocoa Powder; 0.5 teaspoon Baking Soda; 0.5 teaspoon Kosher Salt; 4 large Eggs (at room temperature); 0.875 cup Maple Syrup; 1 tablespoon Vanilla Extract; As Topping (optional); 1 cup Maple Whipped Cream (or healthy chocolate frosting); 1 cup Fresh Berries And Other Seasonal Fruits; 3 - 4 leaves Fresh Mint (thinly sliced; julienned)

Foolproof Living (Aysegul Sanford)

8

servings

0

per serve

0

minutes

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Ingredients

For The Cake:

1 tablespoon Coconut Oil to grease the pan

1.25 cup Almond Flour or almond meal

0.5 cup Unsweetened Cocoa Powder

0.5 teaspoon Baking Soda

0.5 teaspoon Kosher Salt

4 large Eggs at room temperature

0.875 cup Maple Syrup

1 tablespoon Vanilla Extract

As Topping (optional)

1 cup Maple Whipped Cream or healthy chocolate frosting

1 cup Fresh Berries And Other Seasonal Fruits

3 - 4 leaves Fresh Mint thinly sliced; julienned

Equipment

8-inch Springform Pan

Mixing bowls

Parchment paper

Oven

Toothpick

Whisk

Knife

Cake plate

Instructions

Pre-heat the oven to 325°F. Line an 8-inch spring form pan with parchment paper and grease it generously with coconut oil. Set aside.

To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.

Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.

Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.

When ready to serve, spread the maple whipped cream or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.