A rich, fudgy Flourless Almond Chocolate Cake that’s egg-free, gluten-free, and dairy-free, topped with silky chocolate glaze and toasted almonds.

Scale

2 cups almond flour

1/2 cup cocoa powder

1/2 cup coconut sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup almond milk

1/3 cup melted coconut oil

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

Chocolate Glaze:

1 cup dairy-free chocolate chips

1/2 cup coconut cream

Topping:

1/3 cup toasted sliced almonds

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1. Preheat oven to 350°F and prepare an 8-inch cake pan.

2. Whisk together the dry ingredients.

3. Mix in the almond milk, coconut oil, vanilla, and vinegar until smooth.

4. Bake for 35–40 minutes and cool completely.

5. Prepare the chocolate glaze by combining hot coconut cream with chocolate chips.

6. Spread over the cake, sprinkle with toasted almonds, and slice.

Use superfine almond flour.

Cool completely before glazing.

Store refrigerated for up to 6 days or freeze for up to 3 months.