An employee’s birthday is a great reason to continue experiments with the use of coconut flour. So recently they prepared a COCONUT FLOUR CHOCOLATE CAKE
- the cake has a rich chocolate flavor
- easy to prepare
- a vegan version of the recipe is possible
You need:
8 large eggs*
3/4 cup chopped in a blender coconut sugar
1/2 cup melted coconut oil
1 tablespoon vanilla extract
1/4 teaspoon of sea salt
1/2 cup of dark cocoa powder
1/4 cup coconut flour
1 teaspoon baking powder
*What to replace chicken eggs with in recipes:
- Chia egg: 1 tbsp. ground chia seeds + 2.5 tbsp. of water = 1 large egg
- 1/4 cup ripe banana puree replaces one large egg
- 1/4 cup applesauce replaces one large egg
Preparation:
- Preheat the oven to 180°C.
- Line a 20cm baking tin with parchment paper and brush lightly with coconut oil if desired.
- In a large mixing bowl whisk together the eggs, pre-shredded coconut sugar, coconut oil, vanilla and salt.
- In a separate bowl, sift and combine the cocoa powder, coconut flour and baking powder.
- Mix the dry ingredients with wet.
- Pour the batter** into the baking dish and immediately place in the oven.
- Bake for about 20-30 minutes, until the surface of the cake is firm to the touch and a toothpick inserted in the middle of the cake, it will not come out clean.
- Allow the cake to cool directly in the form, and then divide it into several cakes, and spread them with your favorite cream, and pour the finished cake on top with melted chocolate.
- It is better to store such a cake in the refrigerator
- Mix together the peanut butter, cocoa powder, and powdered sugar by hand in a bowl or with a mixer.
- Add water a tablespoon at a time until the cream is the desired consistency. thickness, but will still be quite thin for greasing cakes
- Thanks to Coconut Mama
