Celebrating a birthday with cake that is made of almond flour and cane sugar not wheat flour and white sugar.

200 gms almond flour

60 gms cane sugar

25 gms cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 eggs

1.5 dl cup maple syrup

2 teaspoon vanilla extract

for the icing:

100 gms 70% dark chocolate chopped

110 gms butter softened

150 gm – 180 gms powdered sugar ( to taste)

Instructions

Preheat oven to 175 C.

Combine flour, sugar, cocoa, baking soda, and salt in a bowl and set aside.

In another bowl, whisk eggs together and then add syrup and vanilla.

Combine wet and dry ingredients and mix well with an electric mixer.

Line one 9 inch round cake pan with parchment paper and pour batter evenly into the pan.

Place cake in the oven and bake for 25-30 minutes or until a toothpick comes out clean. Leave cake in the pan for 10-15 minutes before moving it out onto a cooling rack. The cake can be iced when completely cool.

Add butter to a bowl and then pour the melted chocolate overtop; let this sit for 3-5 minutes, then mix with an electric mixer before adding the powdered sugar. Continue mixing until icing has formed–icing should be fairly thick. If it seems too thick, add the milk.

Icing the cake

Chop the chocolate into pieces & melt over a water bath, stirring occasionally until chocolate has melted; set aside.

Whisk in the softened butter to make a smooth icing. I don’t use any sugar in the icing.

Pour the icing slowly over the cake to cover the top. Use a spatula to smooth icing over the corners I needed

Enjoy!!