For The Love Of Chocolate

Healthy to me means having dessert! Just whenever possible, try not to compromise the quality of your food, even when it comes to sweets. I made this super easy chocolate cake out of almond flour. The frosting has only two ingredients: egg whites and agave! It's 

great with all kinds of berries and perfect for BBQs. 

Chocolate Cake

2 cups blanched almond flour

1/4 cup unsweetened cocoa powder-sprinkled extra on the cake after frosted

1/2 tsp sea salt

1/2 tsp baking soda

1 cup light agave nectar

2 large eggs

1 tbs vanilla extract 

Preheat oven to 350 degrees. 

Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.

In a large bowl, combine almond flour, cocoa powder, salt and baking soda. 

In a medium bowl, combine agave, eggs, and vanilla.

Stir the wet ingredients into the almond flour mixture, stir well. 

Scoop batter into prepared cake pan.

Bake for 35-40 mins, until a toothpick inserted into the center of the cake, comes out clean.

Let the cake cool in the pan for at least 1 hour before removing from the pan and/or frosting. Serves 8

Marshmallow Frosting

1/2 cup light agave nectar

2 egg whites

In a small saucepan, over medium heat, bring the agave nectar to boil, stirring frequently. Decrease the heat to low and simmer for 4-8 mins, watching constantly but only stirring occasionally, until agave darkens slightly in color.

In a large bowl, using a handheld mixer and whip egg whites to stiff peaks. Drizzle the agave slowly into the egg whites, whisk until blended.

Almond flour is a great alternative to traditional baking flour if you're looking for something lower in sugar and carbs. Bad part is it can be difficult to find in stores, sometimes I'll make my own with sliced blanched (meaning the skin is removed) almonds-make sure the almonds are blanched or it wont turn out well.

How to make almond flour (different than almond meal):

Place sliced blanched almonds (bulk section of Whole Foods) in a clean electric coffee bean grinder or food processor. Pulse several times until until the almonds form a medium-fine flour texture. Place in a flour sifter and sift. Place any large particles of almonds back in the coffee grinder/food processor. Repeat. That's it! 

This cookbook also uses agave nectar in place of processed sugar. Agave is safe for diabetics and like almond flour, has a lower glycemic index (releases glucose gradually into into the bloodstream-that's a good thing)!

You can find agave and remaining ingredients (all but almond flour-unless you're really lucky!) at Whole Foods or most other grocery stores. Happy May! xo