I have been craving chocolate cake for weeks now, and let’s face it nothing beats a yummy chocolate cake with a nice cup of coffee.
This recipe is the absolute BOMB. The cherry on top of this delicious cake is that it is gluten and refined sugar free! So you CAN have your cake and EAT it too!
What you’ll need
1/2 cup coconut sugar
1/2 cup raw cocoa powder
1/4 cup coconut oil (warmed till liquid)
1/2 cup nut butter
1 tsp vanilla paste
1 tsp espresso powder
1 cup just boiled water
1 cup coconut flour
1 cup almond flour
2 tsp baking powder
pinch of salt
6 eggs lightly beaten
1/4 cup raw cocoa powder
1 cup coconut oil (warmed till liquid)
1 cup coconut cream
4 tbsp maple syrup
1 tsp espresso powder dissolved in 1 tsp water
5 tbsp butter nut
Preheat oven to 170 degrees and grease a round cake tin
Mix together all of the cake ingredients, except the eggs. When you have a smooth batter, add the eggs and mix again until combined.
Pour batter into cake tin and bake for 30 – 40 min, or until the cake is cooked is just cooked through.
To make the ganache, mix all ingredients until smooth, altering quantities to suit your preferred consistency.
Once cake has cooled completley, pour over the ganache and serve.