I seriously never thought a paleo friendly chocolate cake could satisfy my craving for cake so well. I had a really hard time eating this one in moderation!
Make this recipe dairy free by using coconut oil instead of butter or ghee.
2/3 cup coconut flour
1 cup cacao powder
3/4 tsp baking powder
Pinch of salt
6 eggs (organic free range if possible)
1 cup butter, ghee or coconut oil
1/2 cup raw unpasteurized honey
1/4 cup coconut palm nectar sugar
1 1/2 tbsp vanilla powder or extract
1/2 cup filtered water
Pre heat oven to 350F.
Mix all dry ingredients together. Add all remaining ingredients, except for water. Melt the honey and butter/oil a bit before adding so it’s easier to mix. Once everything is mixed together and smooth, the batter will probably be a bit thick still. Add water until batter is a thin cake batter like consistency and will pour nicely into the pan. If its already thin, no need to add water.
Grease 1 or 2 cake pans and pour batter in. For 1 cake pan, bake for 40 minutes or so. For 2, check after 20-25 minutes or so. Check often using a tooth pick. Cake will be done when tooth pick comes out clean.
Let cool on rack. Keep chilled in the fridge or freezer. Serve cold or even try heating it in the oven and serve warm. That’s my favourite!