Fluffy, chocolatey, and healthy, this chocolate cake doesn’t even require a flour blend to taste like normal cake. I helped my sister make them and they were supposed to be brownies, but they definitely are not! This cake is deeply chocolatey, while not being like a gooey brownie and not ridiculously sweet. It has strong almondy undertones, but the almond butter does not overpower the cake. As a more dessert – y dessert, you could stir extra chocolate into the batter and serve it drizzled it with chocolate ganache (add a little almond extract for a perfect combination!). While all that sounds delicious, we enjoyed it plain, all of my fancy ideas are an afterthought! 🙂 Enjoy! Recipe slightly adapted and method changed from Whole and Heavenly Oven.
Yields: One nine inch square pan of cake
Prep Time: 15 minutes
Cook time: 15 minutes
|½ cup||Smooth almond butter|
|½ cup||Brown sugar|
|3 each||Large eggs|
|3 teaspoons||Vanilla extract|
|½ cup||Cocoa powder (I used Dutch Processed)|
|½ teaspoon||Baking soda|
|¼ cup||Chocolate chips (Optional, we were out of chocolate chips so we just used chunks of chocolate)|
Step 1: Preheat the oven to 350 degrees. Grease a nine inch square pan and set aside.
Step 2: In a stand mixer fitted with the paddle attachment, beat almond butter and brown sugar together until thick and well combined.
Step 3: Beat in the eggs and vanilla.
Step 4: Beat in the cocoa, baking soda, and salt. Beat until smooth.
Step 5: Pour batter in the prepared pan and top with chocolate.
Step 6: Bake in the preheated oven for about fifteen minutes, or until the cake is cooked, but not dry.
Step 7: Once cool, store in the refrigerator or freeze immediately, as it will dry out quickly.