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Chocolate Truffle Cake

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Chocolate Truffle Cake

Ok I’ve said it before, I LOVE Chocolate!  I’m happy to share this recipe with you for Chocolate Truffle Cake!  It is Paleo, Gluten Free and Dairy Free!  Here we are serving it with strawberries but you could also drizzle your favorite chocolate syrup over it along with strawberries…..mmmm.

This cake is made with Almond Flour.  Almond Flour has a slightly sweet light almond flavor.  I love it!  It also gives extra moistness to the cake.  Almond flour also provides more health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance!  Plus Almond Flour is low in carbs.  If you love baking with almond flour, try this recipe for Chocolate Chip Scones.

Photos below show how this cake was put together.  Recipe follows the photos.  Enjoy!

Chocolate Truffle Cake

Recipe for Chocolate Truffle Cake:

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Chocolate Truffle Cake

Paleo, Dairy Free, Gluten Free Chocolate Truffle Cake
Prep Time15 mins
Cook Time30 mins
Servings: 6 servings
Calories: 218kcal

Equipment

  • 6 inch torte or cake pan
  • Electric mixer

Ingredients

  • 1/4 Cup Almond Flour Blanched
  • 1/4 Cup Unsweetened Cocoa extra for dusting cake pan
  • 1/4 tsp Baking Powder
  • 1/8 tsp salt
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Coconut Oil Softened
  • 2 Large Eggs organic
  • 1/4 tsp Cream of Tartar
  • 1/4 Cup Almond Milk
  • 2 tsp Vanilla Extract

Instructions

  • Preheat the oven to 350
    Grease a 6 inch cake pan with coconut oil and dust cocoa powder all around it to make it nonstick.
    Shift together the almond powder, cocoa powder, baking powder and salt. Keep aside.
    In a larger bowl, cream together the softened coconut oil along with maple syrup for a minutes.
    Add the eggs and the cream of tartar. Beat for another 2 to 3 minutes.
    Add the almond milk and the vanilla extract and beat for a minute to incorporate.
    Add the shifted almond flour-cocoa powder mix and gently fold it in.
    Pour the batter in the prepared cake pan. Tap to release any air bubble.
    Bake for 25 to 30 minutes or until a tooth pick inserted in the middle comes out with a few moist crumbs.
    Let it chill in the fridge for couple of hour before serving. Store the leftovers in the fridge.


Nutrition

Calories: 218kcal | Carbohydrates: 22g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 92mg | Potassium: 183mg | Fiber: 2g | Sugar: 17g | Vitamin A: 102IU | Calcium: 76mg | Iron: 1mg
Colleen

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