A simple and moist, gluten-free and nut-free chocolate cake. This version is made with eggs, chocolate and coconut flour. Since coconut flour is high in fibre, you need to add fat for moisture (in this case, butter and heavy cream). You can omit the butter and/or cream for a lower fat version, but the cake will be dry.
I get 6 wedges out this recipe, usually served with a nice espresso and dollop of whipped cream. Enjoy!
INGREDIENTS (6 servings)
- 2 large eggs
- 25g unsalted butter
- 100 mL heavy cream
- 40g coconut flour
- 5g sweetener/stevia
- 1 tsp vanilla extract
- 3g baking powder
- 20g dark chocolate (70% cocoa)
- 5 mL coconut oil
INSTRUCTIONS
- Mix wet ingredients (eggs, cream and vanilla).
- Mix dry ingredients (flour, stevia, baking powder).
- Melt butter, slowly add to egg mixture.
- Add dry to wet ingredients, and mix well.
- Pour into cake mould.
- Melt chocolate and coconut oil.
- Spread/swirl chocolate on top of cake batter.
- Bake at 180°C/350°F for about 20 min.
NOTES
- I use 70% dark chocolate for baking.
- Adjust stevia/sweetener to taste.
- Coconut oil helps reduce the thickness of the chocolate topping, making it easier to spread). You can eliminate the topping for plain vanilla cake.
- Baking times will vary by cake mould and oven type.
- Be sure to line or butter mould to prevent sticking.
- For lower fat option, reduce/eliminate butter or cream.
- For lower carb option, reduce/eliminate chocolate topping.
MACROS PER SERVING (1/6 wedge)
160 cal | 15g fat | 3g net carbs | 4g protein