Description
A rich, nutty, dark chocolate cake that makes even the rainiest of days better.
Ingredients
Scale
- 7 tablespoons virgin coconut oil, plus extra for greasing
- 3 1/2 ounces bittersweet dark chocolate (I used 70%)
- 4 large eggs at room temperature
- 1/2 cup of raw or coconut sugar
- A good pinch of sea salt
- 1 teaspoon organic vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup almond meal
Instructions
- Preheat your oven to 350°F
- Grease 9-inch cake pan and line the bottom with a circle of parchment paper.
- Melt virgin coconut oil and chocolate together in a double-boiler.
- In a large bowl, beat the eggs and sugar with salt until light and pale and doubled in volume. Approximately 8-10 minutes.
- Fold in the vanilla and melted chocolate mixture.
- Sprinkle the buckwheat and almond flours over the batter and fold gently to combine.
- Pour into prepared pan and bake for 23-25 minutes.
- Insert a knife into the center of the cake and make sure it comes out clean. Otherwise, bake for another few minutes.
- Allow the cake to cool, before removing the parchment paper.
- Dust with raw cocoa powder (or any other favourite topping).
- Serve and enjoy!