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Lisa’s Chocolate Almond Butter Cake (Gluten Free!)

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Disclaimer: The information contained on this site is general in nature and for informational purposes. It is not meant to substitute for the advice... read more

Disclaimer: The information contained on this site is general in nature and for informational purposes. It is not meant to substitute for the advice provided by your own physician or other medical professional. None of the statements on this site are a recommendation as to how to treat any particular disease or health-related condition. If you suspect you have a disease or health-related condition of any kind, you should contact your health care professional immediately. Please read all product packaging carefully and consult with a healthcare professional before starting any diet, exercise, supplementation or medication program. Cosmetic products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent disease. read less

Chocolate Almond Butter Cake

I LOVE a good piece of chocolate cake. My father worked for Pepperidge Farm when I was younger and he used to bring home their Layer Cakes for our birthdays (my favorite was the Golden 3-Layer cake!).

Oh, man, they tasted amazing… So moist, light, fluffy, and chocolatey. I couldn’t get enough and would sometimes go back to the fridge for a second, third, fourth slice… Until the entire cake was gone.

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I remember feeling so happy and satisfied as I was eating my cake, but then brain fog began to set in within about an hour. I’d feel so tired and sluggish. Was it worth those few moments of pleasure to feel so yucky for a few hours?

It wasn’t until several years later when I started to discover options that were healthier, fulfilled my sweet tooth, and left me feeling like I could conquer the world even an hour or two after eating these sweet treats. I discovered desserts that were full of ‘real’ ingredients and included nothing created in a lab that my body would have trouble digesting.

One of my all time favorite sweet treats is this Chocolate Almond Butter Cake. You can eat it by itself, or if you want to really go buck wild, top it with some chocolate fudge sauce and fresh berries.

It’s also great timing with Valentine’s Day coming up. It’s the perfect way to top off an evening with yourself, your love, your friends, or your family. Also great for breakfast the next morning. 😉

Healthy Chocolate Almond Butter Cake with Chocolate Fudge Sauce and Fresh Berries

Approximately 12 servings
(Blink and it’s gone)

Cake Ingredients:

  • 1 cup almond butter
  • 2 large eggs
  • 1/3 cup coconut oil, plus some for greasing the pan
  • 1/2 cup grade B maple syrup
  • 1/2 cup cacao powder
  • 2 tsp vanilla extract (or 1 tsp vanilla powder)
  • 1/2 tsp Ceylon cinnamon powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lightly grease an 8×8 baking pan with coconut oil.
  3. In a food processor, combine all of the ingredients and process until smooth.
  4. Pour the cake batter into your pan and spread evenly.
  5. Bake for 30 minutes.
  6. Remove from the oven and let cool (if you can resist eating it while it’s hot).

Chocolate Fudge Sauce Ingredients:

  • 1 cup full fat coconut milk
  • 1/3 cup cacao powder
  • 9 Medjool dates, pitted
  • 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
  • Pinch of sea salt

Directions:

  1. Soak your dates for 1 hour in hot water.
  2. After your dates have soaked, add all of your ingredients into your food processor or blender. Process or blend until the mixture is of a creamy consistency.

Putting it all together:
Liberally spread the Chocolate Fudge Sauce on top of a piece of Chocolate Almond Butter Cake. Top with fresh berries and/or sliced bananas. For added zing, sprinkle a pinch of Ceylon cinnamon on top. Slowly savor each bite with a huge smile on your face.

by Lisa Miller

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COMMENTS ( 10 and counting )
  1. Pamela says:

    This sounds divine. I’m going to have it when my cooking group next meets at my house.

  2. susan Gardinsky says:

    This sounds GREAT and I love alll the natural ingredients. Great cake for Easter or any holiday. Thank-you

  3. Susie says:

    Is there a gluten-free flour missing from this cake recipe?

  4. Lisa Miller says:

    Susie, you don’t need to use a flour in this cake. 🙂 Try the recipe out if you have a chance – it’s delicious!

  5. Pam says:

    Re the Healthy Chocolate Almond Butter Cake recipe. I am allergic to Maple. What can I use to substitute for the maple syrup in this recipe?
    Thanks!

    • Annmarie Skin Care says:

      Hi Pam!

      You can substitute honey or molasses (I like a mixture of both).

  6. sally says:

    Sounds great. I’m curious, is the full fat coconut milk, canned, or the refrigerated coc. milk?
    Thanks

  7. Yanis says:

    I made the cake this morning but it turned out on the dry dense side. I don’t know what went wrong with my recipe, is the mix suppose to be thick as brownie batter?

    • Annmarie Skin Care says:

      Hi there! Yes, the batter should be as thick as brownie batter. It should be moist and dense once it’s done. If it was dry, I’d recommend sticking a toothpick in the cake after it’s been baking for 25 minutes to see if it’s done and testing your oven with an oven thermometer to make sure the temperature is accurate. Also, if you use a dark 8×8 baking pan, I’d recommend turning the temperature down to 325 and baking for 25-30 minutes.

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