A Swedish fika favorite! This simple chocolate cake is light and crispy on the outside with a gooey, chocolatey inside. Absolutely perfect with that afternoon cup of coffee!
½ cup almond flour
½ cup unsweetened cocoa powder, sifted + more for dusting the pan
½ teaspoon espresso powder (optional)
¼ teaspoon fine salt
1 cup granulated sugar
½ cup canola oil
2 teaspoons vanilla
Powdered sugar for serving, optional
Whisk flour, cocoa powder, espresso powder and salt together in a medium bowl. Set aside.
In a separte bowl, whisk eggs and sugar together until mixture is thick and pale yellow in color. Add oil and vanilla and continue whisking until fully combined. Fold in dry ingredients with a rubber spatula until the batter just comes together.
Pour batter into the prepared pan and even out the top with a rubber spatula. Bake for 25-30 minutes or until the center has puffed up. Transfer to a wire rack to cool.
Once the cake has cooled completely, carefully remove the sides of the springform pan. Dust with powdered sugar, if desired. Cut into wedges and serve.
Keywords: chocolate, cake, sticky, Swedish, easy, simple, fika, gluten-free, dairy-free