GF Chocolate Cake with Brown Sugar Icing

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

2 cups fine almond flour

1 cup light brown sugar (packed)

1/2 cup avocado oil

1/3 cup unsweetened cocoa powder

1 teaspoon almond extract

1/2 teaspoon salt

4 large eggs (separated)

1/4 cup virgin coconut oil (solid (chill in refrigerator if needed)

1/4 cup light brown sugar (packed)

1/4 cup powdered sugar

1 tablespoon almond milk

2/3 cup sliced almonds

Wskazówki

MAKE THE CAKE

Preheat oven to 350 degrees F. Grease a 8- or 9-inch cake pan and line the bottom with parchment or waxed paper.

In a mixing bowl, combine the almond flour, brown sugar, coconut oil, cocoa, almond extract, salt, and egg yolks. Mix thoroughly.

In a large bowl, beat the egg whites using an electric mixer on high speed until soft peaks form. Gently fold the egg whites into the batter, adding one-fourth of the mixture at a time. (The batter will be very thick) Transfer the batter to the prepared cake pan.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.

Run the tip of a thin knife around the edge to loosen the cake from the pan. Invert the pan on to a serving plate and remove the paper. Serve plain with fresh berries, or top with the brown sugar icin & sliced almonds.

MAKE THE BROWN SUGAR ICING

Combine all ingredients except almonds in a bowl and mix with an electric blender until smooth.

Frost the top of the cake with icing, and top with sliced almonds.

Wartości Odżywcze

• Wielkość Porcji: 1 slice
• Kalorie: 463 kcal
• Tłuszcz Całkowity: 33 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 14 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 74 mg
• Sód: 155 mg
• Węglowodany Całkowite: 38 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 31 g
• Białko: 9 g