This cake is not only easy to make, it’s super tasty too. And the good part is that it’s gluten and refined sugar free. And if you can keep it for that long – it tastes even better the next day, and the day after that.
Thanks to to coconut flour it stays moist and fluffy. It also adds a good deal of fibre. And don’t forget about all the goodies in raw cocoa – high in magnesium and iron – it can help lower blood pressure and improve heart health.
It’s an easy to remember recipe, all the main ingredients come in half cups.
I like to use a good quality raw cocoa in this recipe, to really get all the benefits from the cocoa and an intense chocolate flavor. You can top this cake with chocolate ganache.
- ½ cup Coconut flour
- ½ cup Raw cocoa powder
- 1 tsp Baking powder
- 1 tsp Bourbon vanilla powder
- Pinch of himalayan salt
- 6 Organic eggs (separated)
- ½ cup Coconut-rice milk (or any plant milk)
- ½ cup Maple syrup
- ½ cup Coconut oil (melted)
- (Optional)1/4 cup chopped dark chocolate
- Preheat oven to 160 Celsius or 320 Fahrenheit
- In a big bowl, mix the coconut flour and raw cocoa with the baking powder, salt and vanilla.
- Make sure there are no more lumps (Coconut flour and raw cocoa tend to be lumpy)
- Mix the milk, maple syrup and coconut oil in another bowl. Add the egg yolks and mix well.
- Add the wet ingredients to the dry and whisk until smooth.
- Beat the egg whites till soft peaks form. Carefully add them to the mixture with a wooden spoon. (this is optional for a more fluffy cake, you can add the egg at once too)
- You can add the chopped dark chocolate if desired.
- Pour the mixture into your prepared pan and bake for 50 minutes.
- Check after 45 minutes with a cake tester.