INGREDIENTS

this can be made vegan too, and to make a double layer chocolate cake, just double the recipe for the batter and bake in 2 separate round baking pans.

  • Butter for pan
  • 4 large eggs (if vegan use Bob’s Red Mill Vegan Replacer & follow the instructions on the package to replace 4 eggs)
  • ½ cup unsalted butter, melted and slightly cooled (4 oz) or ½ cup coconut butter
  • 2 teaspoons stevia glycerite (equals ⅔ cup sugar)
  • 1 teaspoon vanilla extract
  • 1 cup blanched finely ground almond flour (4 oz)
  • ½ cup unsweetened cocoa powder (not Dutch-processed) (40g)
  • ½ teaspoon Diamond Crystal kosher salt (not fine salt)
  • ½ teaspoon baking soda
  • ½ cup fresh organic blueberries washed and patted dry
  • ½ cup fresh organic raspberries washed and patted dry

Chocolate Frosting:

  • ½ cup unsalted butter softened (4 oz) or ½ cup coconut butter
  • ¼ cup heavy cream, or ¼ cup almond milk
  • ¼ cup unsweetened cocoa powder (20g)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon stevia glycerite (equals ½ cup powdered sugar)
  • 3 Tablespoons of confectioners sugar for dusting

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
  2. In a large mixing bowl, whisk together the eggs/egg replacement, melted butter, stevia, and vanilla extract.
  3. Gradually whisk in the almond flour and cocoa powder.
  4. Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
  5. Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the centre is set and a toothpick inserted in it comes out clean, 18-20 minutes.
  6. Cool the cake, in the pan, completely, for about 1 hour. It is best to put the cake in the freezer after cooling to make the icing application easier. If you are baking a 2 layered cake then ensure to frost in between if you wish.
  7. To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.
  8. Frost the entire cake and if you are feeling creative you can even pipe around the edge of the cake.
  9. Place dried fresh berries on top of the cake
  10. Use a flour sifter to light sift the confectioner’s sugar onto the cake for decorations. You don’t need to use the full amount, use your own discretion.
  11. Enjoy!

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