Sugar Free Chocolate Cake
Sugar Free Chocolate Cake
Prep: 20 minutes / Cook: 15 minutes
Inactive:1 hour, 30 minutes.
Total Prep: approx. 2 hours
Serving Size: varies, 12-20 pieces
Ingredients for the cake:
5 free range eggs
1/2 cup melted coconut oil
1/2 cup melted 100% grass-fed butter
1/2 organic maple syrup
1 tbsp. non-alcoholic vanilla
1/2 tsp. Real Salt sea salt
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
2 full squirts NOW brand organic stevia
Directions for making the cake:
*Whisk, eggs, oil/butter, maple syrup, stevia, vanilla,
and salt together.
*Whisk in flour and baking powder and mix well.
*Let it sit for 5-10 minutes until thickened.
*Pour into a parchment paper lined cake pan and
bake for 15-20 minutes at 350F.
*Cool in pan on wire racks.
Ingredients for chocolate topping:
Melt together 1 and 1/2 2 oz. bars of Guittard Chocolate
unsweetened baking bars, and 2 tsp. coconut oil, 2 tsp.
organic honey and 1 tsp vanilla.
Shredded coconut to sprinkle on top of cake.
Finishing putting together the cake:
*Place a plate over the cake still in the pan, and carefully
flip the pan (invert) so the cake will end up on the plate,
(and the pan on top, remove pan and paper).
*Pour and spread the melted chocolate over the top and
sides of the cake.
*Sprinkle the shredded coconut over the finished cake.
*Refrigerate at least a couple of hours before
serving.
***Adapted from Dr.Jockers recipe, use organic ingredients
for flavor as well as health.
ENJOY!
Marie
