A delightful chocolate cake recipe tailored for those seeking a diabetic-friendly dessert option.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a cake pan with non-stick spray and set aside.
Use parchment paper for easier removal.
In a large mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
Sift the dry ingredients to avoid lumps.
In another bowl, whisk together almond milk, eggs, vanilla extract, coffee, and sugar substitute.
Ensure the coffee is not too hot to prevent cooking the eggs.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Mix just until combined to avoid overmixing.
Pour the batter into the prepared cake pan.
Tap the pan gently to remove air bubbles.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain temperature.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling prevents the cake from breaking when removed.
Serve the cake as is or with your favorite sugar-free topping.
A dollop of sugar-free whipped cream adds a nice touch.
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