So as you all know it was Mother’s day not so long ago and I have a mummy with a sweet tooth, so I decided it was the perfect time bake and to set myself a challenge. I eat quite healthy and I try to replace ingredients I think I may not be benefiting from like white flour,white, sugar and bad fats. So I decided to put a “Chocolate Cake” recipe together and it went a little something like this:

INGREDIENTS

30g (1/4 cup) Coconut Flour

35g (1/4 cup of Cocoa powder

1/2 Teaspoon of cinnamon (ground)

Pinch of sea salt

1 1/2 teaspoons gluten-free baking powder

3 tablespoon (1/4 cup)  maple syrup or honey

3 eggs

60 ml (1/4 cup) of coconut oil or butter (melted)

TOPPING 

200g to 300g Melted plain chocolate

150ml of coconut milk

TIP: if you can buy a cup measure I got mine for a pound from a nick nack shop, it makes measuring out so quick and easy. Bye bye scales 🙂

I added all the dry ingredients to a bowl first then I added the wet ingredients and mixed until smooth.

You can either spoon the mixture in to about 8 paper cupcake cases, 4 if they are the big muffin cases OR pour into a lined cake tin.

Cook in  preheated oven about 150c for 20 minutes for cupcakes and 40 minutes for the cake.

To make the topping you can use a double boiler ( so pot with water in and a glass bowl rested on top). Melt your chocolate and stir in your coconut milk.

Once the cake/s have cooled spoon on top and put aside to set or you can place in the fridge.

Put a pecan or walnut on top for decoration is like!!

This was very simple, quick and easy to make and very DELICIOUS!!! 

INGREDIENTS EXPLAINED

So you will notice I didn’t use wheat flour or sugar in this recipe that because I wanted it to be gluten-free and use no refined sugar. I used maple syrup instead of honey because it has about 15 times more potassium and calcium and I find it to be a better ingredient for this particular recipe. Be careful not to buy imitation maple syrup as these can contain other ingredients which means it’s not pure.

I used coconut flour as this is gluten-free and it is a good source of fiber and protein.  You can use almond flour or wholemeal flour if you wish, as coconut flour can be a bit tricky to find. But if you want this recipe to be nut/ gluten-free then use coconut flour.

I used coconut oil as I didn’t want to use butter, it is a much better fat than butter but if you feel you want to use it you can.

If you feel like you need a treat once in a while definitely try this recipe out.

TIP: warm this cake up for a few second in the microwave ummm ummm GORG!!

You always have options 🙂

xLBx