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.
Cocoa Almond Cake with Cacao Nib Avocado Oil
- 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
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.
Combine hot water, cacao powder, vanilla extract, and almond extract in a small bowl. Stir well to dissolve cacao powder and set aside.
Combine almond flour, coconut flour, baking soda, and sea salt in a medium bowl. Whisk well and set aside.
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.
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.