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.

Chocolate 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…