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Chocolate Truffle Cake

Paleo, Dairy Free, Gluten Free Chocolate Truffle Cake
Prep Time15 minutes
Cook Time30 minutes
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