This is originally Teresa Cutter’s recipe – it is really quick to prepare, and a good alternative to the less healthy kind! I made it for the Food Revolution Picnic on 18th May 2013.
In a bowl, mix the following:
- 1/4 cup coconut flour
- 1/4 cup cocoa or cacao powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
Once the dry ingredients are combined, add in:
- 4 eggs
- 1/4 cup honey or organic maple syrup
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/4 cup melted coconut oil
Mix until all ingredients are combined and the mixture is smooth
Preheat oven to 160 C.
Spoon into a small 15 – 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… (I used a loaf tin)
Bake the cake for 40 minutes or until cooked through
Remove from the oven and allow to cool.
The cake is rather dense so does need some kind of icing – this avocado choc icing is surprisingly tasty!
Blend the following ingredients together – add more cocoa/sweetener to taste as you go, but start with the avocado base:
- 2 small avocadoes (I started with 1.5 and added the rest if my mixture became too chocolatey
- 1 teaspoon cocoa/cacao
- honey/agave nectar (around 2 tbsp total but start with 1 tsp – you could use stevia as well)