Chocolate Almond Cake



  • 1/4 cup coconut oil or butter, or combination of both–melted and cooled
  • 2 & 1/2 cups almond meal
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 T cocoa powder
  • 2 large eggs–separated
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 T apple cider vinegar
  • 3/4 c chocolate chips–give or take (optional, but recommended)


  1. Preheat oven to 350℉
  2. Grease and sugar several ramekins or a muffin pan
  3. Combine dry ingredients
  4. Whisk the eggs yolks until pale and frothy, whisk in oil/butter, syrup, vanilla, and vinegar
  5. Whisk the eggs whites to stiff peaks
  6. Fold the egg whites into the yolk mixtures
  7. Gently, fold dry ingredients into egg mixture
  8. Spoon batter into prepared ramekins
  9. Bake 30 min, or until a toothpick inserted into the center comes out clean
  10. Allow cake to cool in the pan for 10 minutes, enjoy

A note about folding:

Folding is really just what it sounds like, imagine folding a towel and that is pretty much the action you want. The purpose of doing it gently is to keep the air you’ve created by making your whites light, fluffy, and, well, full of air. This aeration is part of the leavening process (what keep your cake light instead of creating a hockey puck). Being gentle doesn’t have to mean slow, but the motion you make should draw from the bottom up rather than the around the sides stirring motion we frequently do when combining ingredients. Once you get the hang of folding in egg whites you’ll find your baked goods get a lot lighter.

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