Chocolate Almond Meal Cake

Chocolate Almond Meal Cake

  • 2 cups almond meal (100g)
  • ⅓  cup cocoa (40g)
  • 1½  tsp baking powder
  • ¼ tsp salt
  • 4 medium eggs
  • ½ cup water (115ml)
  • ¼ cup (½ stick, 55g) butter, melted (OR ¼ cup (60ml) your favorite cooking oil)
  • 1 teaspoon vanilla extract
  • Sugar or sweetener equal to 1 cup (230g) sugar*

*E.g. 1 cup splenda OR stevia/erythritol blend (6 packets) and powdered stevia (1 tsp). This is just enough sweetener to take away the bitterness of the cocoa and give the barest hint of “sweet.” If you like your cake sweeter than that, use sweetener equal to 1½ cups sugar or more.
Paleo/primal folks, feel free to use your favorite natural sweetener(s). Please know, though, that if you use honey or another liquid sweetener, you may need to reduce the water in the recipe.
Preheat oven to 180 degrees C. Grease an 8″ or 9″ cake pan and set aside.
In a medium mixing bowl, stir together almond meal, cocoa, baking powder, and salt.
In a large mixing bowl, beat eggs with whisk or electric mixer. Add water and mix well. Add butter and mix again. Add vanilla and sweetener and mix again.
Add dry ingredients to egg mixture. Stir/mix until thoroughly blended.
Pour batter into pan and bake at 180 degrees for 25-35 min, or until a toothpick inserted in the center comes out clean.
Let top of cake get completely cool to the touch before cutting or removing it from the pan.
Whole cake with all sugar:
2,243 kcal; Fat 116.3g (saturated 40.5g); Carbs 276.8g (sugars 235.4g, fibre 23.8g); Protein 66.6g
Per ⅛ cake: 280 kCal, Fat 14.5g, Carbs 34.6g, Protein 8.3g
Whole cake with all Splenda:
1,267 kcal; Fat 116.3g (saturated 40.5g); Carbs 75.6g (sugars 5.4g, fibre 23.8g); Protein 66.6g
Per ⅛ cake: 170 kcal, Fat 14.5g, Carbs 9.4g, Protein 8.3g
Per ⅛ cake with half sugar half splenda: 225 kcal; Fat 14.5g, Carbs 22.0g, Protein 8.3g

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