1/4 cup (30 g / 1 oz) cocoa or cacao powder
1/4 cup (35 g / 1 1/4 oz) coconut flour (see notes )
1 1/2 teaspoons (7 g) gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
4 eggs
1/4 cup ( 3 tablespoons) honey or organic maple syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter
1/4 cup (35 g / 1 1/4 oz) coconut flour (see notes )
1 1/2 teaspoons (7 g) gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
4 eggs
1/4 cup ( 3 tablespoons) honey or organic maple syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter
Preheat oven to 160 C.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
Add the eggs, honey, vanilla and oil.
Mix well until smooth and combined.
Spoon into a small 15 - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… or alternatively spoon into 8 lined cup cake tins.
Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes.
Remove from the oven and allow to cool.
Enjoy alone or with your choice of frosting: (see below)
Serves 8
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
Add the eggs, honey, vanilla and oil.
Mix well until smooth and combined.
Spoon into a small 15 - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… or alternatively spoon into 8 lined cup cake tins.
Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes.
Remove from the oven and allow to cool.
Enjoy alone or with your choice of frosting: (see below)
Serves 8
Nutrition per serve:
Protein: 5 g
Total fat: 10.4 g
Saturated: 2.6 g
Carbs: 14 g
Sugars: 13 g
Sodium: 54 mg
Kilojoules: 744
Calories: 177
Total fat: 10.4 g
Saturated: 2.6 g
Carbs: 14 g
Sugars: 13 g
Sodium: 54 mg
Kilojoules: 744
Calories: 177
NOTES:You can get coconut flour from most health food stores or quality grocers.
Coconut flour is gluten free, high in fiber + protein.
Coconut flour is gluten free, high in fiber + protein.
Frosting ideas:
1 Thick Greek Style yoghurt, ricotta + honey or coconut yoghurt.
2 Chocolate ganache made from 1 part good quality chocolate to 1/2 coconut milk, thick greek style yoghurt or cream. So for 300 g chocolate you will need 150 ml coconut milk, yoghurt or cream.
3 For a chocolate cream frosting combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey, a pinch of sea salt and 1 teaspoon vanilla bean paste. Blend in a Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
4 for a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla and a little maple syrup or honey to taste. Beat well until combined and creamy.
5 To make the chocolate fudge sauce take 1 heaped tablespoon of macadamia nut butter and mix with 1 teaspoon of honey + 1 teaspoon cocoa powder and a little hot water (2 – 3 tbsp) enough to mix into a smooth chocolate fudgy syrup. Drizzle over the cake and enjoy.
EXTRA NOTES:
Now for those who have trouble getting coconut flour – You can replace with the following flour alternatives.
For gluten free alternatives use 1 1/2 cups almond or hazelnut meal to replace the 1/4 cup coconut flour.
For those who want to use wholemeal flours, use 1 cup (125 g) wholemeal spelt flour + extra 20 g oil or butter + 1/2 cup (125 ml) your choice of milk
Now for those who have trouble getting coconut flour – You can replace with the following flour alternatives.
For gluten free alternatives use 1 1/2 cups almond or hazelnut meal to replace the 1/4 cup coconut flour.
For those who want to use wholemeal flours, use 1 cup (125 g) wholemeal spelt flour + extra 20 g oil or butter + 1/2 cup (125 ml) your choice of milk
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