Gluten Free Chocolate Cake with Brown Sugar Icing

🧂 Ingredients

• 2 cups fine almond flour
• 1 cup light brown sugar

  packed
• 1/2 cup virgin coconut oil

  liquid
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 4 large eggs

  separated
• 1/4 cup virgin coconut oil

  solid (chill in refrigerator if needed)
• 1/4 cup light brown sugar

  packed
• 1/4 cup powdered sugar
• 1 tablespoon almond milk
• 2/3 cup sliced almonds

Instructions

• 1 Preheat oven to 350 degrees F.  Grease a 8- or 9-inch cake pan and line the
  bottom with parchment or waxed paper.
• 2 In a mixing bowl, combine the almond flour, brown sugar, coconut oil, cocoa,
  almond extract, salt, and egg yolks.  Mix thoroughly.
• 3 In a large bowl, beat the egg whites using an electric mixer on high speed until
  soft peaks form.  Gently fold the egg whites into the batter, adding one-fourth
  of the mixture at a time. (The batter will be very thick) Transfer the batter to
  the prepared cake pan.
• 4 Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out
  clean.  Cool in the pan for 15 minutes.
• 5 Run the tip of a thin knife around the edge to loosen the cake from the pan.
   Invert the pan on to a serving plate and remove the paper.  Serve plain with
  fresh berries, or top with brown sugar icing
• 6 Combine all ingredients except almonds in a bowl and mix with an electric
  blender until smooth. 
• 7 Frost the top of the cake with icing, and top with sliced almonds.

Nutrition Info