Sometimes you need a quick but delicious chocolate cake, and this recipe fits the bill. It comes together in minutes and is gluten-free, using only almond flour. If you have the ingredients in the house, you can have this cake ready in less than 45 minutes.
1/2 cup Honey
1 Tbsp Vanilla
1 cup Almond Flour
1/2 cup Cocoa Powder (not Dutch Processed)
1 pinch salt
1/2 tsp Baking Soda
Preheat the oven to 350 degrees Fahrenheit.
Butter a baking pan. You can use a small cake pan, or even a glass pie plate (as you can see in the picture)
Mix the eggs, honey, and vanilla together in a bowl. Add the cocoa powder. Mix until thoroughly combined.
Add the almond flour, salt, and baking soda. Mix until combined, and then pour into the prepared baking pan.
Bake for 20-30 minutes, depending on how deep your pan is. The cake is done when it springs back to the touch, or you insert a toothpick into the center, and it comes out clean.
Let the cake cool. It will pull away from the sides. Remove from the pan, or serve directly from the pan.
You can top this cake with a traditional frosting, whipped cream (if serving the entire cake right away, or, as we have done here, dusted with powdered sugar. Berries on the side make it perfect.
You need to use a cocoa powder like Hershey's Cocoa because it is not Dutch-processed. This type of cocoa powder is more acidic and reacts better with the baking soda creating a better rise.
If you want to make this into a layer cake, double the recipe, and bake in two separate baking pans. This cake is quite tender so if you were to bake a double batch in a larger pan and then try to cut it in half, it might be difficult unless you partially froze the cake.
If you want something a bit different consider adding the following:
1 tsp Espresso Powder - it will deepen the flavor
1/2 tsp Ground Cinnamon
1 Tbsp Orange Zest
1/4 cup mini Chocolate Chips