It’s moist, delicious, and easy to make - simply mix the ingredients in one bowl, pour the batter into a greased pan, and bake. This wonderful cake is sweetened with honey. It’s made with just a few simple ingredients and as long as I don’t frost it, I consider it quite appropriate for breakfast or snack! I find that cakes made with almond flour and leavened with baking soda are just as fluffy and delicious as cakes made with white flour. This cake is the perfect example. It’s wonderfully tender, moist, and chocolatey. Everyone loves it!
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Honey: Since honey is very sweet, you will only need ½ cup. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Almond flour: I use blanched, finely ground almond flour in this recipe. I don’t recommend using a coarse almond meal. Cocoa powder: I use natural unsweetened cocoa powder. Kosher salt: If using fine salt, use just a pinch. Baking soda: You can replace the ½ teaspoon of baking soda with 2 teaspoons of baking powder (gluten-free if needed).
If you opt for any of those flavors, I recommend using just 1 teaspoon, not a whole tablespoon. In a large mixing bowl, whisk together the eggs, honey, and vanilla extract. Gradually whisk in the almond flour, cocoa powder, salt, and baking soda. Pour the batter into a well-greased nonstick cake pan or pie plate. Bake the cake for 25-30 minutes in a 325°F oven. Let the cake cool before slicing and serving. But if you’d like to frost it, you can use any of the following options (use your favorite sweetener - it’s best to use powdered):
The chocolate frosting I use in this keto cake Cream cheese frosting Whipped cream and berries Chocolate whipped cream The peanut butter frosting I use in these chocolate cupcakes
They also freeze well. I slice the cooled cake, then place the slices in freezer bags. You can gently defrost the frozen slices in the microwave.
