Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides with oil.
- Whisk together the matzo meal, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, beat the egg yolks with the monk fruit sweetener until the mixture becomes light and creamy, about 3-4 minutes.
- Add the oil, cooled coffee, vanilla extract, and almond milk to the egg yolk mixture. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- In a separate clean bowl, beat the egg whites until stiff peaks form. This is crucial for achieving that light, fluffy texture despite using matzo meal.
- Gently fold half of the beaten egg whites into the batter, then fold in the remaining whites until combined. Be careful not to overmix and deflate the air you've incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Serving Suggestions: Serve with fresh berries, a light dusting of unsweetened cocoa powder, sugar-free whipped cream (for dairy meals), or a sprinkle of chopped toasted almonds.
Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices wrapped individually for up to 3 months.
Tip: Adding strong coffee enhances the chocolate notes while keeping the cake diabetic-safe.
