Chocolate Cake, Paleo
This cake is quite moist, and crumbly, akin to a cake made with regular flour,
but has a bit of a granular texture due to the coconut flour.
1 Cup Organic Dark Cacao Powder
1 Cup Organic Coconut Flour
5 teaspoons gluten free baking powder
1 teaspoon ground cinnamon
Pinch of sea salt
9 Organic Eggs, or Flax Seed Eggs, or combination
1 cup Raw Honey
1 Cup Organic Extra Virgin Olive Oil
1 Cup Organic Coconut Milk
2 teaspoons vanilla extract
Preheat oven to 160°C / 320°F (convection).
Combine all the dry ingredients together into a mixing bowl.
Add the eggs (or flax seed eggs), honey, olive oil, coconut milk and vanilla extract.
Mix well until smooth and combined using a whisk.
Pour into two (2) 20 cm or 9 inch baking tins, or one larger rectangular pan, pre-oiled.
Bake the cake for 55 – 60 minutes or until cooked through. Ovens vary in temperature, and cooking time. Check after 45 mins, just in case, but I find this cake needs the full 60 minutes in my oven, and comes out quite moist.
Remove from the oven and cool.
Optional: Toss on healthy organic chocolate chips, let melt, and spread around to coat.
YIELD: 2 round tray cakes, or one larger rectangular cake tray.
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