Not only does this take sub 5 minutes to get into the oven, but it is a ‘guilt free’ treat and fabulous for adding extra protein & antioxidants into your day. We also love it for the school lunch boxes & to accompany your afternoon cup of tea!
Ingredients
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup coconut flour (or 1/4 cup coconut flour & 1/4 rice flour)
- 2 1/2 teaspoons gluten free baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
- 6 free-range organic eggs
- 1/3 cup rice malt syrup (or 1/2 cup organic maple syrup)
- 1/2 cup cold pressed olive oil (or 1/4 cup coconut oil & 1/4 cup olive oil)
- 1/2 cup coconut milk
- 1 teaspoon vanilla paste or vanilla essence
Method
- Preheat oven to 160°C
- Combine well the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl or Thermomix.
- Add the eggs, syrup of choice, vanilla, coconut milk and chosen oils. Mix well until smooth and combined.
- Pour into a 20 cm baking tin lined with baking paper & bake for 50 – 55 minutes or until cooked through. Remove from the oven and cool.
- Serve with our Chocolate Coconut Icing (you can keep any leftovers for a guilt free chocolate treat in the fridge) or Greek yoghurt.
Note
If you want to use raw cacao, you only need half the amount (it is very strong). The flavour will change with the cacao (more bitter).
Chocolate Coconut Icing
Ingredients
- 1/4 cup coconut oil
- 1/2 cup good quality cocoa powder
- 1 tbs maple syrup
- 1 tsp vanilla essence
Method
- Mix all the ingredient together. The room temperature will impact the consistency of the coconut oil. Place in the fridge if too runny.
- Spread on the cake once cooled or simply eat by the spoonful!
This recipe was inspired by Teresa Cutter, The Healthy Chef. Photo credit: Pinterest