Ingredients: ● ¾ cup almond meal ● ¼ brown rice flour (you can, of course, go for 1 cup of regular flour... but this combination tastes better, trust me) ● 2 eggs ● 1 teaspoon vanilla extract ● 1 teaspoon sea salt ● 8 tablespoons coconut oil ● ¼ cup sugar ● ¾ cup chocolate chips ● coarse sea salt and chocolate chips for garnish
In a bowl, whisk eggs. Add in sugar and whisk until well blended. Add in almond meal and rice flour.
In a saucepan, melt coconut oil and chocolate chips on low heat. Add to rest of mixture.
Pour batter into a greased and floured 9-inch cake pan. (If you’re making this for gluten-free friends, be sure you are flouring with rice flour or almond meal).
Bake at 350 degrees Fahrenheit for 12-15 minutes. Remove from oven and sprinkle with chocolate chips. Put back in oven for about two more minutes. Remove from oven, and with a knife or spatula, carefully spread out melted chocolate chips so that it covers the cake. Sprinkle with sea salt.