Description
A rich and moist cake made with almond flour, coconut, and chocolate, enhanced with the tanginess of Greek yogurt. This cake is naturally gluten-free and decadent.
Ingredients
Scale
- 2 cups almond flour
- 1 cup shredded unsweetened coconut
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 3/4 cup maple syrup
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped dark chocolate
- 1/2 cup toasted chopped almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the almond flour, shredded coconut, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the Greek yogurt, maple syrup, melted coconut oil, eggs, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped dark chocolate and toasted almonds.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For a richer chocolate flavor, use good quality cocoa powder.
- Ensure your Greek yogurt is full-fat for the best texture.
- Toast the almonds before chopping for enhanced flavor.
- You can add a tablespoon of instant coffee to the batter to deepen the chocolate taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: flourless cake, almond cake, chocolate cake, coconut cake, Greek yogurt cake, gluten-free dessert, healthy cake