Serve this cake with a dollop of Whipped Coconut Cream and fresh berries if desired. You can also double the recipe and bake it in two 9-inch cake pans for a layered cake.
Ingredients
1 cups
creamy roasted almond butter
2 large
eggs
⅓ cups
melted
coconut oil
⅓ cups
maple syrup
¼ cups
cacao powder
2 teaspoons
vanilla extract
½ teaspoons
organic almond flavoring
½ teaspoons
baking soda
¼ teaspoons
sea salt