A Lovely Light Chocolate Cake – Nut free
One can never get enough chocolate cake. Enough said.
This cake, entirely based on coconut flour is dairy free, gluten & grain free and more importantly, NUT free!! So its perfect for packing in school lunch boxes
without fear of retribution from the nut police!
The important thing to remember with cooking with coconut flour is NOT to overcook it. Undercook it if you will, but do not overcook it as coconut flour tends to dry out very easily.
I know this recipe has a lot of eggs but the eggs help make this cake feather light despite them packing a fibre punch with the coconut flour. I use Natvia (erythritol) to keep them low carb and guilt free but I do think that sugar is best here.
Ice with a whipped ganache or your favourite frosting and your kids will love you forever!60g coconut flour 20g cocoa 1 teas bicarb 1 teas baking powder 100g rapadura sugar (or coconut sugar) 120g coconut cream 70g coconut oil (or macadamia) 70g cold brewed coffee or water vanilla to taste 1 teas apple cider vinegar 60g dairy free chocolate 5 eggs Chop the chocolate on SP 8 for 5 seconds. Add the remaining ingredients and mix on SP 6 for 10 seconds. Pour into lined muffin tins and bake for 15 minutes at 170 C. If making a large cake, bake for 25 – 30 minutes. Do not over cook as coconut flour tends to dry out.