Decadent Maca Chocolate Cake {Gluten-Free}

Turn this ordinary dessert into a SUPERFOOD SWEET with maca powder. Maca has been used by the Incans in Peru for more than 2,000 years. Peruvians enjoy maca daily to help cope with external stresses, reduce the negative effects of stress, support stamina, and endurance, promote normal hormone balance, and heighten sexual function. Find out all there is to know about Maca!

Decadent Maca Chocolate Cake

I N G R E D I E N T S

Serves: 12

Olive oil cooking spray

1 Tbsp unsweetened cacao powder

7 oz. of cacao chunks or chips, finely chopped

½ cup plus 1 Tbsp turbinado sugar

7 Tbsp unsalted grass-fed butter, softened (use vegan butter for a dairy-free cake)

6 large eggs, separated

½ tsp vanilla extract or ¼ tsp vanilla bean powder

½ cup almond flour

2 Tbsp maca powder

1/8 tsp salt

¼ tsp cream of tartar

D I R E C T I O N S

1. Preheat oven to 325F. Coat bottom and sides of a 9-inch springform pan with cooking spray. Sprinkle with cacao; tap out excess.

2. Place all cacao chunks/chips in a heatproof bowl set over a pan of simmering water (to create a double boiler). Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature.

3. Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar.

4. Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt.

5. Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir ¼ egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes.

6. Let cake cool in pan for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on a wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. Add colorful fruit as garnish, such as strawberries or raspberries.