Almond Flour Cake with Chocolate Frosting

This cake turned out to be a very yummy, yet healthy cake made out of almond flour. It was light and fluffy with a delicate almond flavor.

For Cake:

4 large eggs

1/2 cup honey

1 Tbsp vanilla extract

1 1/2 cup amond flour

1/4 tsp salt

1/2 tsp baking soda

1/2 Tbsp butter for pan

For Frosting - Yields about 1.5 to 2 cups, enough to cover 8" cake top and sides:

6 Tbsp melted butter

2/3 cup Hershey's cocoa

2 1/2 cup powdered sugar (or confectioners sugar)

1/3 cup milk

1 tsp vanilla

For Cake:

Preheat oven to 350 degree F.

Rub butter in an 8" cake pan base.

Lightly whisk eggs, then whisk in rest of the ingredients one at a time.

Transfer batter into the pan.

Tip - Use a silicon spatula to scoop out every bit of batter.

Bake for 22 mins, snooze 1-2 mins as needed, until a toothpick (or a fork) in the center comes out clean.

Cool for 10 min and then invert and further cool for 15 mins.

For Frosting:

Melt butter, whisk in rest of the ingredients until spreadable consistency.

Spread on the cake.

Optional: Add chocolate shavings on the top. Tip - Grate your favorite milk chocolate right over your frosted cake.

Enjoy!

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