Almond lovers, this one’s for you! This decadent chocolate cake can be made with your leftover almond pulp and is a cinch to throw together. Plus, it’s sure to please any chocolate-loving crowd! The best part? It’s dairy free, gluten free, and packed full of nutritious superfoods like microbe-nourishing cocoa powder, prebiotic-rich cinnamon, and gut-healthy coconut oil. It’s also free of pesky refined sugars, so treat yourself to a second slice!
2 cups almond pulp (extracted from almond milk)
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
1 cup almond milk
1/2 cup pure maple syrup
1/4 cup agave
6 tablespoons melted coconut oil
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees. Combine dry ingredients (cocoa powder, baking soda, salt, cinnamon, and xanthan gum) in a small bowl and set aside.
In a large bowl, whisk together all wet ingredients (almond milk, maple syrup, agave, melted coconut oil, vanilla extract, apple cider vinegar, and eggs). Stir in almond pulp and dry ingredients until batter is well combined.
Pour batter into a greased 8x8 pan and bake at 350 degrees for approximately 30 minutes or until center is set. Let cool completely and enjoy!
Check out The Hyperbiotics Cookbook for more gut healthy recipes!
Posted in Recipes
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