Women and chocolate. It’s a love-hate relationship isn’t it? I have to say, that I’m more a fruit type if it comes to baking and eating cakes. Most of the time, Andrew and I will have a good strawberry tart, apple pie, or lemon meringue, instead of heavy chocolate options.
But today we made an exception and created this off the hook chocolate almond cake. Totally gluten-free and natural sweeten.
Pure cacao is considered a superfood, so we generously use it in this recipe. Research shows that eating pure cacao can make you happy, as it triggers endorphins in your body.
I love to make almond milk and saved the almond pulp, these are great for gluten-free baking. From all the gluten-free flours and meals, I think almond meal is my favorite. It’s easy to work with and most of the time it comes out moist and delicious. The flavor is quite neutral and not as heavy as quinoa or buckwheat flour.
Chocolate Cranberry Almond Cake
Serves 1 loaf
- 2 cups almond flour
- 1/3 cup cacao powder
- 2 free-range eggs
- 2 ripe bananas
- 1/4 cup dried cranberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup cold-pressed coconut oil
- 1/4 cup ml maple syrup
- 1/4 palm sugar
- Preheat the oven to 180°C / 350°F.
- Add all dry ingredients together: almond flour, cacao powder, baking powder, baking soda, palm sugar and sea salt to a big bowl and set aside.
- Add eggs, bananas, oil and maple syrup in a food processor and mix well. If you don’t have a food processor you can use a hand mixer or just with your hands and mix thoroughly.
- Add the wet ingredients to the dry ingredients and use a whisk or spatula to stir everything.
- Grease a round springform with oil or use parchment paper.
- Pour the batter into the springform and bake for about 40 minutes.
- Do the toothpick test before removing the cake from the oven and allow to cool.
- The cake is easy to freeze or store it in an airtight container for up to 2 days in the refrigerator.