One bowl Almond Butter Chip Snack Cake is studded with melty chocolate, sweetened with coconut sugar, and is grain free! Paleo with a vegan version, too!
Cake that’s made for snacking.
I mean, could there possibly be anything better than biting into a slice of warm gooey cake that is full of almond flavor with rich hints of caramel, chunks (not chips, but big hunks) of chocolate that melt in your mouth?
And knowing that it is healthy enough to eat guilt free before dinner?
And if you look closely, you can see just how gooey and fudgy this cake gets around those melty chocolate pools. Like the texture we crave in a good brownie but instead of chocolate this cake an explosion of sweet almond caramel thanks to our pals almond butter and coconut sugar.
The almond butter creates the irresistible fudgy texture and the coconut sugar gives the cake a rich caramel flavor and keeps it naturally sweetened.
Instead of taking it from me, I asked Reed what you need to know about this cake. The 23 slices that he has eaten in the name of “taste testing” make him extra qualified.
He says, this cake always has your back. When you are tired of granola bars. When you keep opening and closing the fridge in search of something to eat. Turn to this cake, cut yourself a slice, and eat it. It makes you happy.
You’re eating cake for a snack. How could you NOT be happy?Print
- 1 ½ cup almond flour
- 1 cup coconut sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy almond butter (runnier almond butter works best. This one is my favorite for this recipe)
- ½ cup almond milk
- 1 egg OR flax egg (see notes)
- 2 teaspoons vanilla extract
- ½ cup chocolate chunks
- Preheat the oven to 350 degrees. Grease a 9 inch springform pan.
- In a large bowl, whisk together the almond flour, coconut sugar, baking soda and salt.
- Add in the remaining ingredients, except the chocolate chunks, and stir well until everything is well incorporated. The batter will be thick.
- Next, add in the chocolate chunks and stir until they are evenly mixed in. Spoon the batter into the pan and spread it out with a spatula so the top is even. Top with some extra chocolate chunks if you have them and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
To make a flax egg, whisk together 1 tablespoon ground flaxseed with 3 tablespoons warm water. Set aside for 5 minutes to let it thicken.
Keywords: chocolate, caramel, coconut, naturally sweetened, healthy, paleo, grain free, vegan, vegetarian, vanilla