Thursday, April 22, 2010

Coconut Flour Chocolate Cake

Yes, yes, I've missed you too. Please forgive the time apart. My computer needed service and I am too old for blackberry blogging. Living without my laptop was somewhat restricting. There were times when I felt like I had one hand tied behind my back. The world was no longer at my fingertips. On the other hand, life without my laptop was also liberating. I wrapped up some old projects, did some organizing and best of all, baking.

This cake recipe is made with coconut flour. Coconut flour is very high in fiber and is gluten free. If you have not baked with coconut flour before, you will be surprised at the small amount of flour used and the large amount of eggs and liquids. These are not mistakes. Coconut flour absorbs a lot of liquid. It is also pretty sweet. Don't try to substitute another type of flour. This recipe was specifically created for coconut flour.

  • 1/4 cup oil
  • ¾ cup unsweetened cocoa powder
  • ¼ cup coconut milk
  • 9 eggs
  • 3/4 cups maple syrup
  • ¾ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup coconut flour
  • 1 teaspoon baking powder 
Combine oil, cocoa and milk and mix well.
Combine eggs, maple syrup, salt, and vanilla.
Combine both mixtures. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 9-inch pan. Bake at 350 degrees for 35 minutes or until knife inserted into center comes out clean.

Check frequently - a dried out chocolate cake is no fun.

To good health,

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