Ingredients
- 1/4 cup (30 g / 1 oz) raw cacao powder
- 1/4 cup (35 g / 1 1/4 oz) coconut flour
- 1 1/2 teaspoons (7 g) gluten free baking powder
- 1/2 teaspoon ground cinnamon
- pinch of sea salt
- 4 eggs
- 1/4 cup ( 3 tablespoons) honey or organic maple syrup
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter
- thick Greek yogurt
- ricotta
- honey or coconut yogurt
Directions
- Preheat oven to 160 C.
- Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt. Add the eggs, honey, vanilla and oil. Mix well until smooth and combined.
- Spoon into a small 15 - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake or alternatively spoon into 8 lined cupcake tins.
- Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes. Remove from the oven and allow to cool.
- Frosting ideas: 1 - Thick Greek yogurt, ricotta + honey or coconut yogurt. 2 - Chocolate ganache made from 1 part good quality chocolate to 1/2 coconut milk or thick greek yogurt. So for 300 g chocolate you will need 150 ml coconut milk or yogurt. 3 - To make the chocolate fudge sauce take 1 heaped tablespoon of macadamia nut butter and mix with 1 teaspoon of honey + 1 teaspoon cacao powder and a little hot water (2 – 3 tbsp) enough to mix into a smooth chocolate fudgy syrup. Drizzle over the cake and enjoy as a small cheat!