Paleo Almond Fudge Cake

Allergens

Nuts, Eggs

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 large eggs, separated
• 1/2 cup pure maple syrup
• 1/2 cup coconut oil, melted and cooled
• 1 tablespoon pure vanilla extract
• 1/3 cup chopped almonds

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8 inch (20 cm) round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together egg yolks, maple syrup, melted coconut oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter, careful not to deflate them.
6. Fold in chopped almonds.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely in the pan before removing.

Chef’s Insight

To enhance the chocolate flavor, consider adding a dash of espresso powder to the batter.

Notes

The cake may appear slightly underbaked due to the coconut oil, but this ensures a moist and flavorful treat.