GLUTEN-FREE CHOCOLATE & ALMOND CAKE

INGREDIENTS

DRY INGREDIENTS

• 1 cup | 95 gr. almond flour
• 1 1/4 cup | 185 gr. buckwheat flour
• 1/4 cup | 20 gr. raw cacao powder
• 1 tbsp arrowroot flour (or potato starch)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine himalayan salt

WET INGREDIENTS

• 1/4 cup | 60 ml sunflower oil
• 1/3 cup | 50 gr. vegan chocolate 70% cacao, choppped
• 2 tsp vanilla extract
• 1 1/2 cup | 375 ml. almond milk
• 1 cup | 150 gr. jaggery
• 2 flax eggs (combine 2 tbsp ground flax seeds with 6 tbsp water and allow to rest for 5 minutes)
• 1/4 cup | 25 gr. almond flake

STEP BY STEP

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen. 

1. Pre-heat your oven to 350ºF | 180ºC.
2. Line an 8" | 20 cm spring-form pan with parchment paper in the bottom and the sides.
3. Sift together all the dry ingredients in a large mixing bowl.
4. Combine the sunflower oil and the chopped chocolate in a double-boiler on medium heat and stir until molten and combined.
5. Add the vanilla extract and the jaggery to the double boiler and mix thoroughly. 
6. Remove from heat and stir in the almond milk and the flax eggs.
7. Pour the wet mixture over the dry ingredients and fold until perfectly combined.
8. Pour the batter into the prepared baking pan.
9. Scatter the almond flakes evenly over the batter.
10. Place in the oven and bake for 35 minutes.
11. After the 35 minutes, place a sheet of aluminum foil over the pan and bake for an additional 10 minutes.
12. Remove from the oven and allow the cake to cool completely in the pan before cutting into it.

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