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Best Ever Chocolate Cake
My husband named this “The Best Chocolate Cake Ever”. This rich, fudgy cake is also free of gluten and grains — bonus! — and makes use of the by-product of making your own almond and nut milks: nut pulp. Adapted from this recipe.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 277 kcal
Ingredients
- 3/4 cup chocolate chips or chocolate (6 oz)
- 1/2 cup coconut oil or butter
- 1/2 teaspoon sea salt
- 1/2 cup cocoa powder
- 3/4 cup raw honey
- 1 teaspoon vanilla extract
- 1 cup almond pulp other nut and seed pulps work well, too
- 3 organic or pastured eggs lightly beaten
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Melt chocolate and coconut oil/butter in top of a double broiler, or in a bowl set over boiling water.
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Remove from heat and add remaining ingredients, stirring after each addition.
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Pour into parchment-lined, 8-inch cake pan and spread evenly.
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Bake for 25 to 30 minutes, or until the center is set.
Recipe Notes
- At Christmas, I added dried cherries to the batter and it was delicious!
Nutrition Facts
Best Ever Chocolate Cake
Amount Per Serving
Calories 277
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 43mg14%
Sodium 122mg5%
Potassium 81mg2%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 25g28%
Protein 5g10%
Vitamin A 85IU2%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.