cake - almond cake

By tinathorn

Ingredients

• 4 large eggs, room temperature
• 2/3 cup organic coconut sugar
• 1 cup thick creamy almond butter (or creamy sunflower seed butter if you are allergic)
• 1 tsp gluten-free vanilla
• 1/2 cup gluten-free, dairy-free chocolate chips (I use Enjoy Life)
• 1/4 cup unsweetened coconut flakes

Details

Adapted from glutenfreepalate.com

Preparation

Step 1

Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and line with parchment paper; set it aside. In a large mixing bowl, beat eggs on high until fluffy and airy (about 3 minutes). Add in the coconut sugar and beat on medium for 1-2 more minutes. Add in the almond butter and vanilla. Mix on low until well combined. Pour the batter in your prepared pan and sprinkle on the chocolate chips and coconut flakes. Bake for 20 to 25 minutes, or until the center is set.Remove the cake from the oven and cool for ten minutes before inverting onto a wire rack. Serve warm. Store in an airtight container for up to three days.