FLOURLESS CHOC FUDGE CAKE!


INGREDIENTS

  • Nature's Lane Coconut Oil, to grease pan

  • 1 1/4 cups Nature's Delight Almond Meal

  • 1/2 cup unsweetened cocoa powder

  • 1/2 tsp baking soder

  • 4 eggs

  • 3/4 cup Nature's Delight maple syrup

  • 1 tbs vanilla extract

METHOD

  1. Preheat oven to 180°C. Grease a non stick cake tin with coconut oil.

  2. To make the batter mix the almond meal, cocoa powder and baking soda in a bowl. In a seperate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.

  3. Pour wet ingredients into the dry ingredients. Whisky until combined.

  4. Pour batter into tin. Bake for 35-40 minutes or until tooth pick inserted comes out clean.

  5. Allow to cool before removing from tin and placing on wire rack. Enjoy!

TIP: if you would like to create a layered cake simply increase the recipe by however layers you would like. For 2 layers, you will double the recipe and use 2 cake tins. Happy baking!