Ingredients

• 2-1/2 cups almond flour Ingredients
• 3 tbsp coconut flour* Ingredients
• 1/4 cup arrowroot or tapioca flour** Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp baking soda, aluminum-free Ingredients
• 1 cup chocolate chips Ingredients
• 4 large eggs, whisked Ingredients
• 1/4 cup water Ingredients
• 3/4 cup maple syrup Ingredients
• 1 tsp vanilla extract Ingredients

Instructions

1. Preheat oven to 350F (180C). Line a round cake pan (8 or 9 inch pan) with parchment paper.
2. Combine the flours, baking powder, baking soda and chocolate chips in a large bowl.
3. In another bowl, combine the eggs, water, maple syrup and vanilla extract.
4. Add the wet ingredients to the dry and mix together until combined. Let the batter settle for a few minutes and then using a spatula, pour batter into cake pan.
5. Place cake in middle rack. Bake for 35-45 minutes until a fork inserted comes out clean. Check cake at 30 minutes if top is getting brown, cover with tin foil until fully baked.
6. Place cake on a cooling rack once baked. Let cake cool completely before removing from cake pan.
7. This cake stores in the fridge for up to 5 days or freeze for up to a month.