Chocolate Cake

This recipe will make 20 cup cakes or one decadent birthday cake.

This Father’s day I wanted to make my dad a dessert that would be both decadent and diabetic friendly.   I was aiming for brownies by combining some ideas from a bunch of recipes I found on line and instead I accidentally made this moist and springy chocolate cake.  I love when that happens!  To sweeten the cake I used a few tablespoons of raw honey (we usually have some left over from making Fire Cider) and then rounded out the sweetness with a small amount of stevia.  I find that using a little bit of a flavorful sweetener like wildflower honey or molasses in combination with stevia takes the bitter edge off  the plant based sweetener without adding loads of sugar to the recipe.  We ate our cake, yes, it’s also gluten free, with whipped cream from the Jersey cows at Highlawn Farm in Lee.

The last piece of cake, great even without the whipped cream!

Preheat your oven to 350 degrees.

Combine the following dry ingredients in a separate bowl and work out any lumps of coconut flour:

2/3 cup unsweetened cocoa powder

3/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

In another large bowl combine the wet ingredients, using a whisk, adding in order:

2/3 cup coconut oil, warmed to liquid

1/3 cup creamy peanut butter

2 Tablespoons almond milk (or soy/dairy milk)

2 Tablespoons strong coffee and/or coffee liquor

3 Tablespoons honey plus stevia to taste- add a little at a time and taste test in between.  If you added the liquor, which is quite sweet, use only 1 Tablespoon of honey.

1/2 teaspoon vanilla

6 eggs- I get huge farm eggs that are over 1/4 cup each so make sure your eggs measure at least 1 and a 1/2 cups all together.

Whisk all the wet ingredients into a smooth batter.

Add the dry ingredients to the batter in several stages, stirring well to combine in between.  The batter will be like thick brownie batter.  Bake at 350 for 22 minutes (or until just set in the center)  in a well greased 8×8 pan.  Be careful not to over bake, a knife inserted into the center should come out clean so check the cake after 20 minutes.  It should be springy, moist and really rather decadent with a dollop of freshly whipped cream and maybe some sliced ripe strawberries!

A half recipe will make 10 cupcakes, bake them at 350 for 16 minutes, until just done.

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1 Comment (+add yours?)

  1. Sarah
    Feb 14, 2017 @ 19:46:10

    This cake is infusing my kitchen with the smell of chocolate deliciousness. I made some slight changes (no coffee, all stevia with a little extra milk) and though it’s still in oven, the batter tasted divine.

    Thank you for this recipe! I never thought I’d be baking with all of these restrictions, but lo and behold, I think you’ve got me on a kick.

    Reply

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