Chocolate Cake

Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.

Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 1 hour, then serve.

Sweetness: high

Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More by Elana Amsterdam. Copyright © 2009 by Elana Amsterdam; photographs copyright © 2009 by Annabelle Breakey. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc.Elana Amsterdam is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking and baking since 2006 after she and her son were both diagnosed with celiac disease. Elana's first book, The Gluten-Free Almond Flour Cookbook, was named one of the Denver Post's top cookbooks of 200

Her writing has appeared in diverse publications including Shape, Natural Solutions, Delicious Living, and Delight magazine. She lives with her family in Boulder, Colorado. Visit www.elanaspantry.com.