Delicious chocolate almond and oatmeal cake with rich chocolate chips: a moist and tasty treat for any occasion

This delicious chocolate cake made with almond flour and oats is a comforting dessert that combines health and heavenly flavors. Infused with unsweetened cocoa and enriched with melted chocolate, this cake promises a deep, rich chocolate experience. The inclusion of almond milk and a choice of healthy fats like coconut oil or olive oil ensures the cake stays moist while adding subtle complexity to its flavor profile.

Why you'll love this: Chocolate lovers will appreciate the depth of chocolate flavor achieved through melted chocolate and cocoa powder, making each bite indulgent but not too sweet. Using Eritritol as a sweetener provides guilt-free pleasure, perfect for those watching their sugar intake. Plus, the texture is deliciously moist, thanks to the judicious combination of moist ingredients and the gentle cooking process.

Perfect occasion: This chocolate cake is versatile enough for a variety of occasions, whether it's a casual family gathering, a festive event, or just a personal treat to enjoy with your afternoon coffee. Its rich flavor and moist texture make it a hit at Christmas dinners, birthday parties and even as a thoughtful homemade gift during the holiday season.

Decorating Tips: replaces the word nice with empty enhance the visual appeal and add an extra touch of chocolate, sprinkle with additional chocolate chips before baking. Once cooked and cooled, a dusting of powdered erythritol or a drizzle of chocolate ganache can enhance its appearance. For a festive look, garnish with fresh berries or a sprinkle of edible gold dust.

Ingredients:

• Almond flour, 1 1/2 cups (150 grams)
• Oat flour, 1/2 cup (50 grams)
• Unsweetened cocoa powder, 2 tablespoons (10 grams)
• Baking powder, 1 teaspoon
• replaces the word nice with emptyk salt, a pinch
• Eggs, 3
• Eritritol, 1/2 cup (100 grams)
• Almond milk, 1/2 cup (120 grams)
• Coconut oil (or butter, ghee or olive oil), 2 tablespoons (24 grams)
• Chocolate, 1/2 cup (90 grams), melted
• Vanilla extract, 1 tablespoon
• Extra chocolate chips, to mix and garnish

Instructions:

1. Preheat your oven to 350°F (180°C). Line a 21x11cm baking tin with baking paper.
2. Gently warm the almond milk, then remove from heat and stir in 1/2 cup chocolate until smooth and creamy. Let cool slightly.
3. In a large bowl, whisk eggs, oil, vanilla extract and erythritol vigorously. Add the chocolate and milk mixture once cooled.
4. Sift together the almond flour, oat flour, cocoa powder, baking powder and salt. Gradually incorporate these dry ingredients into the wet mixture. If desired, add more chocolate chips.
5. Pour the batter into the prepared pan, sprinkle with additional chocolate chips if desired, and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan on a rack before removing and slicing.

Enjoy this moist, chocolatey almond and oatmeal cake, perfect for those who love a deep chocolate flavor without the sugar overload!