FOOD FIGHT FRIDAY{}ALMOND FLOUR CHOCOLATE CAKE

Hello #fff chefs, I am back in my kitchen cooking up some delightful dishes. After 16 days on a cruise ship I am ready to get back to eating my paleo and vegan food. I lasted for about week, then I was tempted by all those amazing looking desserts. One night they had what I call Cake in a Pie, the cake was baked in a pie shell. This yellow cake was topped with peaches with a green ring of coconut icing. It was delicious and full of things I should not be eating, but it was so hard to resist.

When I returned home, I had to make a paleo dessert that would rival the desserts of Royal Caribbean Cruise Line. My chocolate cake is gluten free, grain free, dairy free, and processed sugar free. The cake taste very good and satisfies the sweet tooth. The cake is baked in a 9 inch glass pie plate without a pie crust as with the cake on the cruise.

I found this recipe on pinterest, https://healthyrecipesblogs.com/almond-flour-chocolate-cake/

Almond Flour Chocolate Cake
Tender, moist and chocolatey, this almond flour chocolate cake is a real treat and so much
healthier than a wheat flour cake.

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings

Ingredients:
1 teaspoon melted unsalted butter for pan
4 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 cup blanched almond flour (4 oz)
1/2 cup unsweetened cocoa powder (not Dutch processed)
1/2 teaspoon kosher salt (not fine salt)
1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 325 degrees F. Line a 9-inch glass pie plate with a circle of
   parchment paper. Grease the pan well.
2. In a large mixing bowl, whisk together the eggs, honey and vanilla extract.
3. Gradually whisk in the almond flour and cocoa powder.
4. Finally, whisk in the salt and baking soda. The batter will be fairly thin.
5. Pour the batter into the prepared pan. Bake until center is set, and a toothpick inserted
   in it comes out clean, 30-35 minutes.

The instructions calls for weighing the almond flour instead of measuring it by the cup. I weighted 4 ounces of flour and it was more than 1/2 cup.

To finish the cake, the recipe calls for dusting it with powered sugar. The only powdered sugar I had was white confectioner's sugar, so I decided to make some powdered sugar from coconut sugar. I put 1/2 cup of coconut sugar in a coffee grinder and like magic, I had coconut powered sugar.

I found a recipe for a chocolate glaze/icing that called for powdered sugar that I thought would be great on my cake.
https://www.geniuskitchen.com/recipe/chocolate-glaze-or-frosting-250111

Ingredients:
3 tablespoons cocoa
2 tablespoons butter, melted-I used ghee
1 cup powdered sugar-I used coconut powdered sugar.
3 tablespoons warm water
1⁄2 teaspoon vanilla

Instructions:

1. Melt your butter.
2. Add all other ingredients.
3. Stir until well mixed and smooth.
   Add more water if you want it thinner at this point.
   If using as icing and you think it's too thick just let it sit for a few minutes.

Since my cake was only one layer, I cut the recipe for the icing in half. It was just enough for the one layer of cake. This icing was very tasty, smooth and creamy. I now have a good go-to icing recipe.

This cake is delicious with just enough sweetness and it is easy to make. Hubby and I really enjoyed this cake.