FLOURLESS EGGLESS CHOCOLATE CAKE RECIPE Everyone needs a healthy chocolate cake recipe which is easy, quick and needs minimal ingredients. As someone who enjoys eating cake a little too often for my own good, I know that using healthy, filling ingredients will make me feel a little less guilty, and…
Ingredients
3/4 cup unsweetened almond milk , room temperature
1/2 tablespoon apple cider vinegar
2 cups super-fine blanched almond flour
1/4 cup coconut flour
2 tablespoons ground flax-seed meal
1/2 cup unsweetened high-quality cocoa powder , (can also use cacao powder if preferred)
1/4 teaspoon espresso powder , optional but highly recommended for extra richness - can also try to sub with unsweetened dark cocao powder or cacao powder if preferred
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
4 large eggs , room temperature
2/3 cup powdered monk fruit sweetener , sifted (or your favorite confectioners' style sweetener)
1/2 cup melted coconut oil , can also use melted grass-fed butter
2 teaspoons pure vanilla extract
FOR THE BUTTERCREAM:
1 1/4 cup grass-fed unsalted butter
3 - 3 1/2 cups powdered monk fruit sweetener , sifted (or your favorite confectioners' style sweetener)
1/2 cup unsweetened high quality cocoa powder , sifted
1 teaspoon pure vanilla extract
1-3 tablespoons unsweetened almond milk , plus more as needed to thin out frosting to desired consistency
1/4 teaspoon fine sea salt
Instructions
FOR THE CAKE:
Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
