Vegan Gluten-Free Chocolate Cake
Ingredients
-
1¼
cups
blanched almond flour
-
½
cup
potato starch
-
¼
cup
tapioca starch
-
⅔
cup
cacao powder
-
2
teaspoons
baking powder
-
½
teaspoon
fine sea salt
-
¼
cup
warm water
-
¼
cup
melted coconut oil
-
1
cup
maple syrup
-
2
teaspoons
vanilla extract
Instructions
- Preheat the oven to 350ºF and prepare the cake pan(s) by lightly spraying with oil and lining the bottom with parchment paper.
- In a large bowl, combine the almond flour, potato starch, tapioca starch, cacao powder, baking powder, and salt. Whisk to break up any clumps.
- Add the warm water, melted coconut oil, maple syrup, and vanilla to the dry ingredients. Whisk until the batter is smooth.
- Pour the batter into the prepared cake pans, dividing evenly if using two pans.
- Bake in the preheated oven until the cake has risen and is slightly cracked around the edges, about 35 minutes for two 6-inch pans or 40 to 45 minutes for an 8-inch pan.
- Allow the cake to cool completely before removing from the pan and frosting.
Nutrition Facts (estimated)
Servings
12
Calories
223
Total fat
11g
Total carbohydrates
31g
Total protein
4g
Sodium
105mg
Cholesterol
0mg
You might also like