Flourless Double Chocolate Cake | Gluten & Dairy Free

Flourless Double Chocolate Pound Cake – Healthier, Gluten Free, Dairy Free

Ingredients:

  • 2 cups or 16 oz of smooth all natural almond butter
  • 2 free range eggs
  • 1 cup maple syrup
  • 1/2 cup cacao or cocoa powder + 1/4 Tsp
  • 1 Tsp Baking Soda
  • 1/2 tsp sea salt
  • 1 Tbsp Pure vanilla extract
  • 1/2 cup Vegan chocolate chips + extra for topping (optional)

Method: 

  • Pre-heat the oven to 325 deg F and line a 8” x 4” loaf pan with coconut oil and parchment paper.
  • Pour the almond butter into the large bowl and whisk it for 2-3 minutes in order to combine any of the oil that the almond butter gives out. 
  • Add the eggs, maple syrup and vanilla extract and whisk it all together. 
  • Then add the cocoa or cacao powder, baking soda and salt. Mix until well combined.
  • Next toss the vegan chocolate chips with 1/4 Tsp of cocoa/cacao powder and ensure that the chocolate chips are coated well with the cocoa/cacao powder. Add the chocolate chips to the batter and fold them in. 
  • Transfer the batter to the greased and lined loaf pan. Bake at 325 deg F for 55-60 minutes or until a toothpick inserted comes out clean. I recommend checking the doneness at the 50 minute mark.
  • Let the pound cake cool in the pan for 15 minutes. Use the parchment paper to lift cake out of the pan. Place on a wire rack and let cool completely before cutting into it.
  • You can store this pound cake in an airtight container. If its winter time I leave the container out at room temperature for 2-3 days and the cake does not spoil. But I would recommend refrigerating it during summers or if you intend to store it for more than 3 days in winter. 
  • Do give this recipe a try! The only bad thing about it is how addictive it is! But then again, is that really such a bad thing? 

Notes:

  • The all natural nut butters tend to have the oil settle on top when you open the jar. What I like to do before opening the jar is to keep the jar standing upside down for 3-4 minutes. Then when you open it up you won’t find a pool of oil on the top.
  • It is really important that you whisk the nut butter by itself before adding the other ingredients to make sure that any leftover nut oil is combined and to ensure that your nut butter is homogenous. 
  • Make sure you coat the chocolate chips with some cocoa/cacao powder before adding them to the batter. This will ensure that they are evenly distributed throughout the batter and that every piece of the cake has equal amounts of chocolate chips. 
  • When the cake comes out of the oven it will have risen nice and high. But it will sink slightly down the middle as it cools. 
  • As it is flourless, it may be a little crumble and slightly hard to handle but the taste makes up for it all! 

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