Matilda Style Chocolate Cake
Matilda Style Chocolate Cake
Ingredients
For the Cake
- 2 large eggs
- 1/2 cup granulated sweetener, such as coconut sugar or brown sugar
- 1/4 cup liquid oil, such as avocado oil or melted coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cashew Chocolate Cream Frosting
- 1 cup raw cashews
- 2 cups hot water, for soaking
- 1/4 cup dark cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons almond milk, or more, as needed for blending
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round baking pans with a light coating of oil and almond flour, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the eggs until light and frothy. Add the granulated sweetener, liquid oil, almond milk, and vanilla extract. Whisk until well combined and smooth.
⏱️ 5 min
- 3
In a separate medium bowl, combine the almond flour, dark cocoa powder, baking soda, baking powder, and salt. Whisk until there are no lumps.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth, thick, dark chocolate batter forms. Be careful not to overmix.
⏱️ 4 min
- 5
Divide the batter evenly between the two prepared baking pans. Smooth the tops with a spatula. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350
- 6
While the cakes are baking, prepare the frosting. Place the raw cashews in a heatproof bowl and cover them with hot water. Let them soak for at least 20 minutes to soften. Drain well before proceeding.
⏱️ 20 min
- 7
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy handling and frosting.
⏱️ 10 min
- 8
Add the drained cashews, dark cocoa powder, maple syrup, almond milk, and vanilla extract to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. Add more almond milk, 1 tablespoon at a time, if the frosting is too thick to blend.
⏱️ 8 min
- 9
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread about 1/3 of the cashew chocolate cream frosting evenly over the top.
⏱️ 3 min
- 10
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting thickly and evenly over the top and sides of the entire cake, creating a rich, textured finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Matilda Style Chocolate Cake
Ingredients
For the Cake
- 2 large eggs
- 1/2 cup granulated sweetener, such as coconut sugar or brown sugar
- 1/4 cup liquid oil, such as avocado oil or melted coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cashew Chocolate Cream Frosting
- 1 cup raw cashews
- 2 cups hot water, for soaking
- 1/4 cup dark cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons almond milk, or more, as needed for blending
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round baking pans with a light coating of oil and almond flour, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the eggs until light and frothy. Add the granulated sweetener, liquid oil, almond milk, and vanilla extract. Whisk until well combined and smooth.
⏱️ 5 min - 3
In a separate medium bowl, combine the almond flour, dark cocoa powder, baking soda, baking powder, and salt. Whisk until there are no lumps.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth, thick, dark chocolate batter forms. Be careful not to overmix.
⏱️ 4 min - 5
Divide the batter evenly between the two prepared baking pans. Smooth the tops with a spatula. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350 - 6
While the cakes are baking, prepare the frosting. Place the raw cashews in a heatproof bowl and cover them with hot water. Let them soak for at least 20 minutes to soften. Drain well before proceeding.
⏱️ 20 min - 7
Once the cakes are baked, remove them from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy handling and frosting.
⏱️ 10 min - 8
Add the drained cashews, dark cocoa powder, maple syrup, almond milk, and vanilla extract to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. Add more almond milk, 1 tablespoon at a time, if the frosting is too thick to blend.
⏱️ 8 min - 9
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread about 1/3 of the cashew chocolate cream frosting evenly over the top.
⏱️ 3 min - 10
Carefully place the second cake layer on top of the frosted first layer. Spread the remaining frosting thickly and evenly over the top and sides of the entire cake, creating a rich, textured finish.
⏱️ 2 min