INGREDIENTS
- ½ tablespoon unsalted butter
- 4 large eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- 1 cup almond flour (4 ounces)
- ½ cup unsweetened cocoa powder (not ditched processed)
- ½ teaspoon salt
- ½ teaspoon baking soda
DIRECTIONS
- Preheat the oven to 325F. Grease a nonstick 8-inch cake pan with soft unsalted butter. Make sure the pan is truly nonstick. You can also use a well-greased ceramic or glass pie plate.
- 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. The batter will be fairly thin.
- Pour the batter into the prepared pan. Bake until the center is set, and a toothpick inserted in it comes out clean, about 30 minutes.
- Cool the cake on a cooling rack until it reaches room temperature, about 30 minutes, then slice and serve.
NOTES
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia small. If you’re concerned about it happening, use 1 tablespoon of fresh baking powder instead of baking soda.
- For best results, measure the almond flour by weight and not by volume.
- Since this recipe relies on baking soda as a leavening agent, you should use natural cocoa powder, not Dutch-processed cocoa powder. Dutch-processed cocoa powder is not acidic, so it won’t react with baking soda, and the cake will not be as fluffy.
- Leftover in airtight container in fridge for a week, freezer for 3 months.
- Recipe from Healthy Recipes Blog