Almond chocolate cake - gluten, grain and can be dairy free!

 Almond Chocolate cake

230g / 2 cups almond flour (i used activated frozen whole almonds)

1. Mill almonds in TM or FP.  I used speed 10 until of fine consistency.  Mill in two batches if necessary.

20g / 1/4 cup cacao powder
1/2 tsp himalayan salt
1/2 tsp baking soda

2. Combine all ingredients in TM of FP. Mix well on speed 5 for 10 seconds of until combined well.

170g / 1 cup maple syrup
2 whole eggs
1 tbls vanilla

3. Mix well again on speed 5 before pouring into a lined cake tin and baking in a warmed 180* oven.
4. Bake for 45 mins or until cooked.  Check with skewer.
5. Let cake cook for 1 hour or so before removing from tray and icing.

1 cup of broken chocolate pieces (Lindt 75% cocoa, Sweet Williams dairy free, Cadbury dairy milk etc)

1. Blitz on speed 10 or until finely chopped.
2. Melt on 60* for 3 minutes. Cook longer if necessary.
3. Lather the cake with the melted chocolate and enjoy every bite!