Chocolate Layer Cake

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  2 cup or 240g

• Cocoa

  Dry powder, unsweetened

  ¼ cup or 22g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Maple syrups

  ⅔ cup or 215g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vanilla extract

  1 tsp or 4g

• Dark chocolate

  70-85% cacao solids

  4 oz or 113g

• Coconut oil

  4 tbsp or 54g

• Maple syrups

  4 tbsp or 80g

• Almond butter

  Nuts, plain, without salt added

  ½ cup or 125g

• Almond milk

  Plain

  ¼ cup or 60g

Directions

1. For the cake: Preheat oven to 350. Grease two 6-inch round cake pans with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. Pour the wet ingredients into the dry ingredients. Stir to incorporate. Pour batter into prepared pans. Bake 25 minutes, or until toothpick inserted comes out clean. For the vegan chocolate ganache: Melt chocolate and coconut oil in thick saucepan or double broiler. Stir and remove from heat when melted. Slowly add maple syrup and stir to incorporate. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick, whippy frosting is formed. Add almond or coconut milk as needed for consistency. To assemble the cake: Allow cakes to cool. Place one cake layer on a plate. Place a dollop of chocolate ganache on top of cake and smooth over the cake. Layer the second cake over the caramel layer and repeat with a layer of ganache. Store the cake in refrigerator until serving time.