Description
A rich and moist chocolate cake that is surprisingly gluten-free, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup hot water
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gradually add the hot water and stir until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a richer flavor, add chocolate chips to the batter.
- Serve with whipped cream or a dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg