We got 20 eggs today (WOO HOO!), so I figured I had enough to bake a CAKE!
This is yummy, but if you’re a chocoholic, stay tuned for when I perfect the flourless chocolate cake I’m working on (it’s even MORE chocolatey). This is like a regular chocolate cake–not quite as rich or chocolatey as a flourless cake or a truffle or brownies. Ya know what I mean? But it’s easy, and yummy, and it isn’t too rich for guests who aren’t chocolate-crazy like normal people me.
1/2 cup butter (or coconut oil)
1/4 cup cocoa powder
1/4 cup coconut milk
1 1/2 cups honey
1 tsp sea salt
1 tsp baking soda
1 tsp vanilla
3/4 cups coconut flour, sifted
Melt the butter in a medium saucepan, stir in the cocoa powder, coconut milk and honey. Remove from heat, set aside.
Combine the eggs, salt, baking soda and vanilla in a large bowl. Use a wire whisk to mix in the cocoa mixture. Slowly whisk in the coconut flour and mix until there are no lumps.
Pour into a greased 8×8 or 9×9 glass baking pan. Bake at 350 degrees for 40 to 45 minutes.
The knife will not come clean when this cake is done, but it should not jiggle in the middle.