This delightful Chocolate Cake crafted with almond and oat flour is a heartwarming dessert that blends health with heavenly flavors. Infused with unsweetened cocoa and enriched with melted chocolate, this cake promises a rich and deep chocolate experience. The inclusion of almond milk and a choice of healthy fats like coconut oil or olive oil ensures that the cake remains moist while adding a subtle complexity to its flavor profile.
Why You'll Love This: Chocolate enthusiasts will appreciate the depth of chocolate flavor achieved through the melted chocolate and cocoa powder, making every bite indulgent yet not overly sweet. The use of Eritritol as a sweetener provides a guilt-free pleasure, perfect for those monitoring their sugar intake. Additionally, the texture is satisfyingly moist, thanks to the thoughtful combination of wet ingredients and the gentle baking process.
Perfect Occasion: This chocolate cake is versatile enough for various occasions, whether it's a casual family gathering, a celebratory event, or simply a personal treat to enjoy with your afternoon coffee. Its rich flavor and moist texture make it a hit at holiday dinners, birthday parties, and even as a thoughtful homemade gift during the festive season.
Decoration Tips: To enhance the visual appeal and add an extra touch of chocolate, sprinkle additional chocolate chips on top before baking. Once baked and cooled, a dusting of powdered erythritol or a drizzle of chocolate ganache can elevate its appearance. For a festive look, garnish with fresh berries or a sprinkle of edible gold dust.
Ingredients:
- Almond flour, 1 1/2 cups (150 grams)
- Oat flour, 1/2 cup (50 grams)
- Unsweetened cocoa powder, 2 tablespoons (10 grams)
- Baking powder, 1 teaspoon
- Pink salt, a pinch
- Eggs, 3
- Eritritol, 1/2 cup (100 grams)
- Almond milk, 1/2 cup (120 grams)
- Coconut oil (or butter, ghee, or olive oil), 2 tablespoons (24 grams)
- Chocolate, 1/2 cup (90 grams), melted
- Vanilla extract, 1 tablespoon
- Additional chocolate chips, for mixing in and topping
Instructions:
- Preheat your oven to 350°F (180°C). Line a 21x11 cm baking mold with parchment paper.
- Warm the almond milk gently, then remove from heat and mix in the 1/2 cup of chocolate until smooth and creamy. Set aside to cool slightly.
- In a large bowl, vigorously whisk the eggs, oil, vanilla extract, and erythritol. Stir in the chocolate and milk mixture once it is cool.
- Sift together the almond flour, oat flour, cocoa powder, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture. If desired, stir in more chocolate chips.
- Pour the batter into the prepared mold, optionally sprinkle with additional chocolate chips, and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before removing and slicing.
Enjoy this moist and chocolatey almond and oat flour cake, perfect for those who love a deep chocolate flavor without the overload of sugar!