A lot of people are going gluten free… whether self-imposed or by doctor’s orders. I thank my lucky stars I can still use the unbleached whole wheat flours ~ but every once in a while I come across a yummy recipe using almond or coconut flour (two flours I use a lot) ~ This is one of them. Note: double ingredients to make a pretty layer cake.
- 2 cups blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 cup agave nectar
- 2 large eggs
- 1 tablespoon vanilla extract
Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil (or non-stick spray) and dust with almond flour. Shake out excess.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
- 1/2 cup agave nectar
- 2 egg whites
In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 24 hours.
*recipes courtesy of “the gluten-free almond flour cookbook“