decadent chocolate cake

The joys of finding a way to take really healthy food and make  it taste really naughty is one of my favourite past times. And of course feeding people that I love.
I recently made a really delicious chocolate that is:

  • low carb
  • gluten free
  • sugar free
  • dairy free

and yet incredibly moist and actually good for you. The eaters of this cake were so impressed (as was I to be honest, I didn’t think it would turn out this good) that they asked me to share the recipe. So here it is:
decadent chocolate cake that’s good for you

1/2 cup coconut oil

3/4 cup cocoa powder

1/4 cup coconut milk

9 eggs

1 cup of stevia (I just used one of those tube packs of Natvia)

3/4 teaspoon salt

1 teaspoon vanilla

3/4 cup sifted coconut flour (high in protein and low in carbs)

3/4 teaspoon baking powder

In a large bowl sift the coconut flour salt and baking powder together.
Melt the coconut oil in a small saucepan and add the cocoa powder and coconut milk.
In yet another bowl crack the eggs, add vanilla and sugar and blend with a hand held blender.
Then add the melted chocolate and coconut concoction to the egg mixture and blend again until smooth.
Now add the sifted flour mixture and stir until you achieve a smooth and delicious consistency.
Finally pour the mixture into a well greased (use coconut oil for the flavour) cake tin and place into a pre-heated oven at 180 degrees Celsius.
It should take about 35 to 40 minutes or until the knife comes out clean when you insert it into the centre. I think it tastes best when still warm and fresh from the oven.
Enjoy, and make sure you have plenty of friends around to share it with otherwise you may end up eating every last morsel yourself! (Though it’s healthy enough to actually do that so no guilt!)
I served mine with a mixed berry coulees which I made by getting frozen berries and heating them on the stove with a spoonful of honey until warm and some salted carmel ice-cream that a very generous guest left in our freezer after a dinner party.

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