After a conversation with a friend online I realized I had never put this recipe on my blog, which is practically a crime since it’s one of my go-tos for cakes. It's light, fluffy and delicious and enjoyed by anyone with tastebuds! It's perfect for birthdays, baby showers, holidays, or just as a pick-me-up for gloomy days. I like to top it with a frosting of cooking bar chocolate combined with butter and vanilla on the stove and poured on top. (Incidentally that combination also makes for a great ice-cream topping for those of you who can indulge.)
The best GAPS Chocolate Cake there is!
Original recipe found here.
- 3/4 cup coconut flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 10 eggs
- 1 1/2 cups honey (or a bit less depending on taste)
- 3/4 tablespoon vanilla extract
Combine the dry ingredients in one bowl (sift your coconut flour as needed). Put honey and butter/oil in larger bowl and use a mixer to blend them up nicely. Add the rest of the wet ingredients and blend a bit more. Add the dry ingredients and blend again! Don’t worry about mixing it too much, that isn't really possible. If it seems too liquid-y at first just let it rest for a minute or two, and the coconut flour will begin to absorb and it’ll become thicker.
I like to bake this cake in two smaller pans (WELL buttered) but you could make a big one, or put the batter in a bread loaf pan or even make cupcakes!
Bake at at 325-350 for 35-40 minutes, but if you’re doing cupcakes keep an eye on them because the cooking time will be shorter. Let cool, demold, frost if you want and enjoy!
Note: these pictures were taken last fall and were meant to be showing off my usage of many wedding/wedding shower gifts, thus the weirdly-placed dirty measuring cups, etc.