Quarantine has lead to me baking and cooking as a great distraction and procrastination method.
Surprisingly, I had everything on hand to make this delicious, gluten free, chocolate-y cake! I love using almond flour in cakes because it supplies a toasty, nutty, wholesome flavor.
I hope you have everything to make this cake too!
If you don’t have coconut flour or almond flour you can make them yourself from unsweetened coconut flakes and almonds. (google it and you will find detailed instructions)
Chocolate Almond Coconut Cake
- ¼ cup coconut oil
- 6 ounces dark chocolate about 6 ounces
- 6 eggs
- ¾ cup honey
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 cups almond flour
- ½ cup coconut flour
- ¼ cup coco powder or cacoa powder
- ½ teaspoon sea salt
- 1 cup unsweetened shredded coconut
Pre-heat the oven to 350 degrees. Line and butter a 9 inch removable bottom circular pan with parchment paper.
Mix the eggs, honey, almond extract, and vanilla extract together.
In a microwave safe bowl added the dark chocolate and coconut oil. Microwave in 45 second intervals until completely melted. Let cool to room temperature.
To the egg mixture, add the almond flour, coconut flour, coco powder, salt, and the chocolate/coconut oil mixure. Mix together.
Pour the batter into the prepared pan and level out the top of the cake with a spatula.
Evenly sprinkle the shredded coconut over the whole cake.
Bake for 40-50 minutes until set and golden brown around the edges.