Coffee Chocolate Cake

Prep time: 5 minutes | Cook time: 30 minutes | Serves 8

Dry Ingredients:

1½ cups almond flour

½ cup coconut meal

²⁄₃ cup Swerve

1 teaspoon baking powder

¼ teaspoon salt

Wet Ingredients:

1 egg

1 stick butter, melted

½ cup hot strongly brewed coffee

Topping:

½ cup confectioner’s Swerve

¼ cup coconut flour

3 tablespoons coconut oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1. In a medium bowl, combine the almond flour, coconut meal, Swerve, baking powder, and salt.
2. In a large bowl, whisk the egg, melted butter, and coffee until smooth.
3. Add the dry mixture to the wet and stir until well incorporated. Transfer the batter to a greased baking pan.
4. Stir together all the ingredients for the topping in a small bowl. Spread the topping over the batter and smooth the top with a spatula.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 330ºF (166ºC), and set time to 30 minutes.
6. When cooking is complete, the cake should spring back when gently pressed with your fingers.
7. Rest for 10 minutes before serving.