SERVES 16
Ingredients
Cake
3 ounces cacao nibs, chopped fine
Вѕ cup cacao powder
1 teaspoon instant espresso powder
1 cup boiling water
1Вѕ cups almond flour
1 teaspoon baking soda
1 teaspoon salt
2 cups palm sugar
ВЅ cup coconut oil
4 large eggs, room temperature
1 tablespoon vanilla extract
Coconut oil for greasing Bundt pan
Vanilla Glaze (optional)
1 cup palm sugar
1 tablespoon coconut milk
1 tablespoon vanilla extract
1 pinch salt
Preparation
1.В В Adjust oven rack to a lower-middle position and preheat oven to 350В°F. Grease the inside of a twelve-cup Bundt pan thoroughly with coconut oil.
2.В В Combine cacao nibs, cacao powder, and instant espresso powder in a large bowl. Pour the cup of boiling water over top and cover. Let sit for 5 minutes to melt the cacao nibs, then whisk smooth.
3.В В In a separate bowl, whisk flour, baking soda, and salt together.
4.В В Process melted cacao nibs mixture, palm sugar, oil, eggs, and vanilla together in food processor until combined (about 1 minute). Transfer to a large bowl. Sift one-third of the flour mixture over batter and whisk until just a few streaks of flour remain. Repeat twice more with remaining flour mixture, then continue to whisk batter gently until most lumps are gone (do not overmix).
5.В В Scrape batter into prepared pan and smooth top. Wipe any drops of batter off sides of pan and gently tap pan on counter to settle batter. Bake until a toothpick inserted in center comes out clean (50 to 60 minutes), rotating pan halfway through baking. Allow cake to cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on rack for about two hours.
For the Vanilla Glaze
Whisk all glaze ingredients together in a bowl until smooth, then drizzle evenly over the top of the cooled cake, letting it drip down the sides. Let glaze set for 15 minutes before serving.
