From what started as an attempt at creating a brownie recipe, turned into a pretty delicious chocolate cake recipe. The little cake bites are gluten free, dairy free and free from refined sugar, but they have the most chocolatey flavour from the cacao and are moist and gooey from the coconut flour. My flatmates at University even approved them, which is saying something! As always with my recipes they are so simple and easy and take about 40 mins from start to finish.
Coconut flour is just the ground down meat of the coconut and is so versatile your can use it in pretty much any recipe to make it gluten free. It is also high in fibre, protein, healthy fats and low in sugar, which make this cake the perfect healthy treat! Coconut sugar and date nectar, although both are high in natural sugars, have a low GI, which means that your blood sugar levels won’t spike and you won’t be left feeling tired and bloated after eating.
This recipe could easily be used to make a large round cake, perfect for a celebration, or cut up into little squares like I have done for snacking on. Why not try topping it with my healthy chocolate icing which you can find here: Chocolate Icing
- 1/3 cup Coconut Sugar
- 2tbsp Date Nectar
- 1/2 cup Cacao Powder
- 3 Eggs
- 1 cup Melted Dairy Free Butter (I used the brand called Pure)
- 1/2 cup Coconut Flour (I use the brand Goody Full)
- 1 tsp Baking Powder
- Preheat the oven to 180 degrees.
- Beat together the eggs and the melted butter in a bowl.
- Once combined, add the remaining ingredients and mix together thoroughly.
- Once all combined add the mix to a greased cake tin and bake in the oven for 30 mins or until a skewer comes out of the cake clean.
I hope you enjoy this recipe! Let me know if you do by leaving a comment!