This dairy free and gluten free flourless chocolate cake is one of my go-to's.
It is so easy to make, and so lovely to share.
What is also great about this cake is that it uses the remaining almond pulp that is left over from making Almond Milk (see my recipe for almond milk here).
Also - No worries if you want to make this cake without having made any almond milk, you can just directly substitute the almond pulp for almond meal and your cake will be just as delicious.
You will need:
200g Almond Pulp
(I store mine in the freezer until I accumulate enough to bake my cake. If you do the same, allow the pulp to thaw and come up to room temperature before mixing your batter)
220g Caster Sugar
30g Good Quality Dark Cocoa Powder
1/2 tsp Salt
240g Dairy Free Dark Chocolate
220g Coconut Oil
Pre-heat your oven to 150 degrees.
Prepare a springform cake tin by lining the bottom with baking paper, and coating the sides with melted coconut oil.
Begin by combining the almond pulp, caster sugar, cocoa powder and salt in a bowl. Mix well so that the ingredients are evenly distributed.
Next, melt the dark chocolate and coconut oil in separate bowls, then combine the liquids, and add this to the dry mix. Combine well.
Add the eggs, one at a time, mixing well after each addition.
Once the mix is completely combined, pour into your prepared cake tin.
Bake for 50 - 60 minutes at 150 degrees.
Allow to cool before dusting with cocoa and serving.
This is delicious served with coconut yoghurt.