Let’s be honest: Valentine’s Day is a really great excuse to eat a lot of chocolate. And eat chocolate we will. This adorable chocolate cake is just the fix you need and super simple to make. Not to mention, it’s made with almond flour, which makes it just a little bit healthy, right? This cake would be perfect to make for a romantic night-in, but would also be pretty clutch for a girl’s night. Whatever your relationship status this Valentine’s Day, just roll with it and indulge in all the chocolate you can.

Chocolate Almond Cake
makes 1 9-inch cake – to make a layer cake, double the recipe or use 2 6-inch cake pans for a sweet mini cake.

2 C. blanched almond flour
1/4 C. unsweetened cocoa powder
1/2 tsp. sea salt
1/2 tsp. baking powder
1 C. light agave nectar
2 large eggs
1 Tbsp. pure vanilla extract
coconut oil

Preheat oven to 350 F. Thoroughly grease a 9-inch cake pan with coconut oil and dust with almond flour. In a large bowl, mix together the almond flour, cocoa powder, sea salt and baking powder. Then mix in the agave, eggs and vanilla. Scoop the batter into the cake pan and bake for 35-40 minutes or until a toothpick comes out clean. Let cool 1 hour (important!), then gently remove from cake pan.

To make the frosting, heat 1/2 C. light agave nectar until very hot. Whip 2 egg whites until they form stiff peaks (how to whip egg whites), then gently whip in the hot agave nectar. Add a drop of gel food coloring if you like. Easy as cake.