Ingredients
- 6oz butter or 4oz coconut oil
- 4oz raw runny honey (if using coconut oil) or 6oz caster sugar (if using butter)
- 3 eggs (or 3 tablespoons flax seeds mixed with 3 tablespoons of water for a flax egg)
- 4oz ground almonds
- 2oz cacao powder
- 1 teaspoon baking powder
- Dark chocolate broken into pieces or chocolate chips (optional)
- Extra almond flour (if needed)
- Icing sugar for dusting
Method
Preheat your oven to 160°C. Grease a medium size sandwich cake tin and line with greaseproof paper to prevent sticking.
In a large mixing bowl, cream together your butter or coconut oil with the honey or caster sugar until light and fluffy. If using flax eggs, prepare them by mixing the flax seeds with water and let sit for a few minutes until thickened.
Beat in your eggs (or flax eggs) one at a time, stirring well after each addition. Add the ground almonds, cacao powder, and baking powder to the mixture, folding gently until everything is well combined. If you're using dark chocolate or chocolate chips, fold these through the batter now.
Pour your mixture into your prepared tins If the mixture seems too runny, add a little extra almond flour to reach the right consistency.
Bake in the low oven for approximately 40 minutes. The cake will be ready when a fork inserted into the centre comes out clean. They may need a little longer depending on your oven, so keep an eye on them.
Once baked, remove from the oven and allow to cool completely in the tin before turning out. Dust with icing sugar and serve with cream, custard, or ice cream for a delicious treat.
