Gluten-Free, Mexican Chocolate Coffee Cake
Servings: 20
Preparation Time: 70 minutes total
Ingredients:
- 1/3 cup natural or raw cocoa
- 1/3 cup + 1 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 eggs
- 1 cup honey
- 2 teaspoons vanilla extract
- 1/2 cup Virgin Coconut Oil, melted
- 3 ounces unsweetened chocolate (100%)
Directions:
Preheat oven to 325 degrees F. Line 5 x 9-inch loaf pan with wax paper. Grease wax paper with coconut oil.
Sift cocoa, coconut flour, cinnamon, cayenne, salt, and baking soda into a small bowl.
In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.
Add dry ingredients to food processor and pulse to combine.
Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55-minute mark).
Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!
Recipe and photo submitted by Sarah, Marietta.
