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Chocolate Cake Recipe

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This recipe for Chocolate Cake is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Single Layer Cake
8 oz. blanched almond flour (2 cups)
¼ cup unsweetened cocoa powder
½ tsp. sea salt
½ tsp. baking soda
1 cup honey
2 large eggs
1 tbsp. vanilla extract

Double Layer Cake
16 oz. blanched almond flour (4 cups)
½ cup unsweetened cocoa powder
1 tsp. sea salt
1 tsp. baking soda
2 cups honey
4 large eggs
2 tbsp. vanilla extract
Directions:
Directions:
Preheat the oven to 350F. Cut out parchment paper for the bottom of the pan and then grease the sides of one or two 9-inch cake pan with grapeseed oil or butter and dust with sweet rice flour.

In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar or honey, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan (approximately 1 pound 8 ¾ oz. each).

Bake for 35 to 40 minutes, until the top springs back and the sides of the cake come away a bit. Let the cake cool in the pan for 1 hour, and then serve. Serves 8.

You can also make 12 cupcakes (filling the holders ¾ cup full). Bake cupcakes 20 – 25 minutes.
Personal Notes:
Personal Notes:
To make a layer cake, simply double the recipe below and use two cake pans.

 

 

 

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