This very easy chocolate almond cake is made with almond flour and sweetened with maple syrup. The resulting texture is dense and fudgy, and the cake is healthier with the boost of almond protein, and makes the perfect afternoon boost.
Make the flaxseed eggs by stirring the flax seeds into 9 tablespoon of water. Each "flaxseed egg" is composed of 1 tablespoon ground flaxseed and 3 tablespoon of warm water.Let that mixture stand for 10 minutes. Just before you will add these flax seed eggs to the batter, stir in the ½ teaspoon baking powder. This last step is what makes this version of flax seed eggs a power version.
Preheat your oven to 325 degrees Fahrenheit. Line a 6-inch square cake pan with parchment paper. You can bake it in an 8-inch round or square pan, but the cake will be thinner. Or, of course, increase the measurements to fit the pan you want. But with flax seed eggs, the smaller the cake, the more likely it will rise.
Make the Cake
In a large bowl, stir dry ingredients together.
Meanwhile, add the teaspoon of baking powder to the flaxseed mixture. Give it a stir, then add that to a smaller bowl. In to that smaller bowl, stir in the rest of the wet ingredients. Stir until the liquid mixture is fully combined.
Gradually add the wet ingredients to the dry, stir again until all are combined.
Pour batter into pan, bake for 25 minutes or until cake tester comes out clean.
Let cake cool in pan 15 minutes. Remove carefully, and set on rack to cool completely before frosting.
Storage
This cake is easy to store! It can keep refrigerated a week or more, although it will dry out. I recommend freezing it unfrosted if you don't intend to eat it within a few days. Thaw by letting it set at room-temperature for an hour or so.