- 1/2 cup (120 ml) pure maple syrup
- 1 cup (237 ml) melted coconut oil
- 1 teaspoon vanilla, optional
- 1 cup (125 g) raw cacao powder, plus more for serving
- 6 large eggs, separated
- 1 1/4 cup (250 g) coconut sugar, divided
- 1 cup (100g) almond flour
- Optional - fresh berries for serving
Preheat oven to 350° (180°). Line an 8 or 9-inch (20 - 23 cm) springform pan with parchment paper and coat with coconut oil.
Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.
Combine egg yolks and 3/4 cup (150 g) coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture and vanilla (if using), and then fold in almond flour.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup (100 g) coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder. (I skipped the dusting).
Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set.