Ingredients

The following ingredients have 4 Servings
  • 6 large eggs (room temperature)
  • 1 cup coconut oil (melted)
  • 2 tsp vanilla extract
  • 1 cup coconut sugar
  • 1 cup raw cacao powder (or cocoa powder)
  • 2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp coconut milk (unsweetened)
  • 1/2 cup dark chocolate chips

Instruction

  • Preheat oven to 350 F. Grease a Bundt cake pan with coconut oil generously. 
  • Using a hand or standing mixer, blend the eggs, vanilla extract and coconut sugar together until smooth.
  • In a separate bowl, sift together the almond flour (measured the right way), cacao powder, baking soda and salt. 
  • Slowly spoon the dry ingredients into the wet. Last, stir in the coconut oil. The batter will be fudgy and shiny. Transfer to the prepared Bundt cake pan.
  • Bake at 350 F 30-35 minutes until a toothpick can be inserted clean. 
  • Cool the cake 20-30 minutes in the pan before carefully flipping onto a cutting board.
  • If using the optional milk chocolate frosting, add the ingredients to a glass bowl over a double broiler and melted until smooth.
  • Spread the chocolate over the cake and serve immediately. Store the cake in the refrigerator to keep it fresh.