top of page

Chocolate Cake with glaze


Rating: Takes just a few minutes of prep and the result is really gorgeous. Also, the chocolate flavor is not too strong. This recipe is very easy and so delicious. No mixer needed. Very fast to prepare and hard to mess up.


Yield: 1 9-inch round cake



2 cups almond flour

1/3  cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

2 teaspoons instant coffee dry

2 tablespoons brewed coffee

¾ cup agave

2 eggs

1 teaspoon vanilla extract




Preheat oven to 350 degrees (or 325 convection).


Combine all dry ingredients (flour, cocoa, baking soda, salt and instant coffee) into a medium bowl and mix together with a fork.


In a large mixing bowl, combine the brewed coffee, agave, eggs and vanilla. Mix all the wet ingredients so that the eggs are completely beaten. (You can do this by hand or with a mixer) Slowly add the flour, a little bit at a time, until all the dry ingredients are completely mixed into the wet ingredients to create the batter.


Take your 9 inch round cake pan (or whatever you are using) and spray with oil cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and put it in place. It should stick to the spray. Using a rubber spatula, pour the batter into the pan. Bake for 25-28 minutes, or until the toothpick comes out clean.


When the cake is completely cool, run a knife around the sides a couple of times to loosen it from the pan. Turn the pan over and gently tap the pan on the counter until the cake comes lose and falls in your hand. Place on your serving platter and enjoy, or use the glaze below to decorate.



Chocolate Glaze



½ cup chopped semisweet baking chocolate

1 tablespoon coconut oil


Background on melting chocolate:

The goal of this recipe is to melt your chocolate and coconut oil. We do this by creating a double boiler on the stovetop. The reason we do not put chocolate directly over an open flame is it will burn.  Instead, we use a double boiler method.  The steam from simmering water in a small pot, heats and melts the chocolate in a bigger bowl that sits atop the small pot.  Don’t be intimidated.  Creating a double boiler is really easy.



Put two inches of water in your smallest pot and heat it up on a medium flame. Take a medium/large glass or stainless steel bowl and add your chocolate and oil. Place the large bowl on top of the small pot of slightly simmering hot water. The heat of the water will melt your chocolate and oil. Remember - you do not want the hot water from the small pot to touch the bowl that is on top. Sit back and let the steam do all the work.  Mix with a rubber spatula until fully melted and combined. Set the bowl aside to cool for 5 minutes and then pour over your cake. Sprinkle with chopped nuts if you desire.


bottom of page