In honor of Lady Sybil and with Valentines Day around the corner, I thought it would be appropriate to post a recipe filled with love. Thanks to familyfreshcooking.com I found this scrumptious cake. It's not only beautiful but healthy as well. It is jam packed with ingredients that give you energy and help you to feel full without feeling sick. It truly is a decadent cake that you can eat for breakfast and like our Lady Sybil it will be unforgettable. Enjoy!
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| www.familyfreshcooking.com |
- Ingredients
- 1/2 cup Coconut Flour
- 1/3 cup gluten free Oat Flour
- 1 1/2 T Unsweetened Cocoa Powder
- 1/2 t Baking Powder
- a pinch of fine Sea Salt
- 1 cup Unsweetened Light Coconut Milk
- 1 1/5 cups Water
- 1 tablespoon unrefined Coconut Oil
- 1/4 cup chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
- about 6 droppers full of Vanilla Stevia Drops, I use unsweetened chocolate, adjust to taste or don't add any additional sweetener if using sweetened chocolate
- Optional Toppings
- Seasonal Fresh Fruit
- Toasted Nuts
- Unsweetened Toasted Coconut Flake
- Carob or Chocolate Chips
- dusting of Powdered Sugar or Cocoa Powder
- Whipped Cream
Method
In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.
Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire. Serves 6.
This looks great.
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