A slightly dense and perfect sweet cake, with an almond flavor and rich chocolate ganache
Prep Time:10
Cook Time:30
Total Time:40
Yield:11x
Ingredients
Scale
For the cake
2 1/2 cups all-purpose gluten-free flour
1 tablespoon coconut flour
2 teaspoons baking powder
Pinch of sea salt
1/2 cup butter, softened
1/2 cup coconut oil
1 1/2 cups white sugar (superfine)
6 tablespoons egg whites (from a carton)
2 eggs
1 cup Almond Breeze Almondmilk Vanilla
1 teaspoon vanilla
1/2 teaspoon almond extract
For the ganache
1/2 cup chocolate chips
1/4 cup coconut oil, melted
Instructions
Preheat the oven to 350 degrees and spray a Bundt pan with nonstick spray (or lightly coat with coconut oil) and dust with gluten-free flour.
In a large bowl, whisk the baking powder, salt, gluten-feee flour, coconut flour until combine. Set aside.
In a separate bowl, whisk the eggs and egg whites. Add in the vanilla, almond extra, butter, coconut oil, Almond Breeze, and sugar, and whisk until smooth.
Add the flour mixture to the wet mixture in batches, and stir until smooth.
Pour the mixture into the Bundt pan, and bake for 28-30 minutes, until lightly golden and set.
Allow to cool completely before inverting onto a plate to drizzle with ganache.
To prepare the ganache, place the chocolate chips and coconut oil in a double-boiler, or microwave for 30 seconds in a glass bowl. Stir until smooth. Pour on top of the cake and serve!