Cocoa Almond Cake with Cacao Nib Avocado Oil

Cocoa Almond Cake with Cacao Nib Avocado Oil

Baking with a Cacao Nib Infused Avocado Oil gives a greater depth of flavor and also helps keep this cake moist for days after baking. It’s easy to make and comes together in minutes, making it a perfect guilt-free way to satisfy that sudden chocolate craving.

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Cocoa Almond Cake with Cacao Nib Avocado Oil

A gluten & grain-free cake with a rich, chocolaty flavor. Baking with a Cacao Nib Infused Avocado Oil gives a greater depth of flavor and also helps keep this cake moist for days after baking. It’s easy to make and comes together in minutes, making it a perfect guilt-free way to satisfy that sudden chocolate craving.
Author Chosen Foods

Ingredients

  • ½ cup hot water
  • 6 tbsp raw cacao powder
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • 1 ¼ cup almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • ½ cup Cacao Nib Avocado Oil plus more for greasing
  • 1/3 cup raw honey
  • fresh berries for serving

Instructions

  1. Preheat oven to 325Grease a 9-inch springform pan with avocado oil (either Cacao-Infused or plain). Line the bottom with a 9-inch circle of parchment.
  2. Combine hot water, cacao powder, vanilla extract, and almond extract in a small bowl. Stir well to dissolve cacao powder and set aside.
  3. Combine almond flour, coconut flour, baking soda, and sea salt in a medium bowl. Whisk well and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, Cacao Nib Avocado Oil, and honey. Mix on medium high for 2-3 minutes, or until pale yellow and fluffy. Add in reserved wet and dry mixtures and mix on medium high until combined and no lumps are apparent, about 1-2 minutes.
  5. Pour the batter into the greased springform pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with fresh berries, as desired.

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