Chocolate Cake with Cashew Cream Frosting {Almond Flour}
This Vegan Chocolate Cake with cream cheese frosting is made with almond flour, sweetened with maple syrup and bursting with flavor.
Servings: 10
Calories: 217kcal
Equipment
Ingredients
- 2 flax "egg" 2 tbsp ground flax seeds, 4 tbsp filtered water
- 1/4 cup smooth almond butter
- 1/4 cup maple syrup
- 1 cup dairy free milk
- 1 tsp vanilla extract
- 1 1/2 cup almond flour 180g
- 1/2 cup tapioca flour 60g
- 1 1/2 tsp baking soda
- 1/3 cup cacao powder
- 1/4 tsp salt
- 1/4 cup coconut sugar* optional for sweeter
Instructions
- Preheat the oven to 350 F
- Stir ground flax seeds with filtered water and let it sit for at least 10 minutes to gel up.
- Whisk together the wet ingredients: almond butter, dairy-free milk, vanilla extract, and flax "eggs".
- In a separate bowl, whisk together almond flour, tapioca flour, cacao powder, coconut sugar (if using any), salt, baking soda and a pinch of sea salt. Make sure there is no clump is left.
- Gently combine the dry mixture into the wet ingredients. Do not overmix.
- Pour the mixture into an 8 x8 cake pan lined with parchment paper.
- Bake 25 minutes.
- Wait till the cake has completely cooled down before frosting.
Notes
- * Use 1/3 cup to 1/2 cup coconut sugar if you prefer sweeter cake.
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 19g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 269mg | Fiber: 4g | Sugar: 6g