Pocono Pabulum for Mind & Body: Chocolate Almond Birthday Cake

Chocolate Almond Cake

One week ago today was my 34th birthday. Not a big milestone and the day itself was a bit uneventful, but I did manage to make myself a cake. I know you aren't supposed to bake a cake for yourself on your birthday, but since my mom lives four hours away, and I would prefer to bake one myself than find out what my husband could attempt or buy, I took matters into my own hands. Of course I had to do something different and unexpected since I love experimenting and what better time than with a cake that is just for me anyway? I got the idea for this cake a few weeks before when I first experimented with almond and coconut flours and made mini almond cupcakes for Easter. And since I love chocolate so much, I had to make a chocolate version of this decadent gluten free dessert.

The recipe, which I have since amended slightly, turned out better than expected, but not as good as I had hoped... which I suppose doesn't say a lot for my confidence. It has more to do with not knowing a lot about gluten free baking than anything else, and also the desire to make as healthy and dark a chocolate cake as possible without it being dry or bitter. I enjoyed the cake, and even ate it for breakfast a few times, and my husband and some friends of ours did as well, but my kids weren't so sure. The texture of the original was more like a brownie and not very sweet, which I attributed to using too much melted unsweetened chocolate and not enough honey. So I cut down on the chocolate and increased the honey on the recipe posted below. Regardless, the delicious cake, topped off with fresh organic whipped cream and strawberries, was the perfect way to celebrate the beginning of another year. Happy Birthday to me!!

Chocolate Almond Cake

some cake ingredients

1 1/2 C. almond flour

1/2 C. coconut flour

1/2 C. dark cocoa powder

2 tsp. baking powder

1/4 tsp. salt

3 ounces organic unsweetened chocolate

1 C. raw honey

3/4 C. organic virgin coconut oil

4 organic eggs

1/2 C. organic plain soy milk

frosting ingredients

1 tsp. pure vanilla extract

1/2 tsp. pure almond extract

In a large bowl, sift together the almond flour, coconut flour, baking powder and salt. In a small saucepan, melt together the unsweetened chocolate, honey and the coconut oil until smooth. Pour melted mixture over the flour and stir well. Add in eggs, one at a time, and beat until fully blended in. Add milk, vanilla and almond extract and mix until combined. Pour batter into three 9-inch round cake pans and bake at 350F for about 30 minutes.