The next instalment from Friendly Little Kitchen is this EPIC Chocolate Almond Cake. Gluten free, refined sugar free and 100% delicious. Chocolate, gluten free decadence at it’s finest 🙂
Preheat oven to 170C and line an 8-inch springform cake tin with baking paper.
Whisk egg whites and half the rice malt syrup until soft peaks form and set aside.
Combine dry ingredients in a separate bowl, then add all remaining ingredients and stir until just combined.
Fold through the egg whites in three batches.
Pour into cake tin and bake for 30-35 minutes.
Top with melted dark chocolate or simply crush some over the top.
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