Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- ½ cup sugar or maple syrup
- ½ cup plant-based milk
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, sugar or maple syrup, baking powder, and salt.
- In another bowl, whisk together the plant-based milk, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra richness, top with whipped cream or chocolate ganache.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg