It’s also gluten-free.
But youd never know if I hadnt told you.
Inher recipe, thats almond, chickpea, oat, coconut, and tapioca flour.
(Which alsoadds an impressive amount of protein, BTW.)
My kitchen is like a lab with so many flours.
Theres not much else you need besides the flour.
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I use grams to be more exact so the taste and texture is more accurate, she says.
That trick gives you a cake thats even more moist.
Then, add your frosting (and layers, if you want!)
and you have yourself a bakery-worthy cake.
When youre ready to try the recipe out for yourself, follow along with the instructions below.
Prepare the flax egg.
Preheat the oven to 360F.2.
Put all the flours in a bowl and mix.3.
Add the wet ingredients and the flax egg to the mixed flour bowl and mix.4.
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Bake for about 55 minutes with a paper-lined mold.5.
When it has cooled completely, wrap it in foil and place in the refrigerator.
To make the almond chocolate cream frosting:1.
Mix all the frosting ingredients in a bowl and whisk until smooth and creamy.2.
Spread it over each layer of cake.
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