Decadently Moist Chocolate Cake: A Guilt-Free Sugar-Free Treat

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a mixing bowl, whisk together almond flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs. Stir in applesauce, almond milk, sweetener, and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a smooth batter forms.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Make the Frosting:

In a microwave-safe bowl, melt the dark chocolate chips and almond milk in 15-second intervals, stirring each time until smooth.
Stir in butter (or coconut oil) and vanilla extract until combined.
Let the frosting cool slightly to thicken.
Assemble the Cake:

Spread the frosting evenly over the cooled cake. For an extra touch, decorate with fresh berries, chopped nuts, or a dusting of cocoa powder.
Serving and Storage Tips: