I love the the internet! It makes having healthy options so accessible. This recipe is adapted from the many cake recipes I've researched over the years and tweaked to my liking. Its rich, fluffy, and as a treat, pretty healthy. I promise, no sugar and no flour.
2/3 cup coconut
flour or almond flour
1/2 cup organic cacao powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan or Celtic
sea salt
6 eggs
1/2 cup unsalted butter (soft or melted)
3/4 cup maple syrup
1/2 cup milk
1 tablespoon vanilla extract
1 teaspoon of cinnamon powder
Half a cup of rasberies
Preheat oven to 180 degrees
Grease cake pan and line the bottoms with greaseproof paper.
Combine dry ingredients (coconut flour, cacao, baking soda,
cinnamon and salt) and put aside.
Whisk the eggs in mixer
Add remaining wet ingredients to the same bowl (butter, maple
syrup, milk and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low until all ingredients are combined (its a thick
mixture)
Add mixture to the pan.
Press individual raspberries into mixture (while in pan) and
push them down until submerged into the batter.
Bake for 25 minutes or until a knife inserted in the center
comes out clean.
Allow to cool for
about 30 minutes.
Icing
Two cups of berries (any kind you like)
Too heaped tablespoons of mascarpone or thickened cream
Using a blender, blend berries until a liquid.
Add mascarpone or cream and combine until ‘pink’.
Dollop on cooled cake and evenly distribute. It will be slightly
runny on the sides.
This cake keeps well in the fridge for a couple of days (not that it will once you taste it, you'll be going back for more until its all gone)!
