Coconut Flour Chocolate Cake (Gluten-Free & Low-Carb)
Ingredients:
¼ cup coconut flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
3 large eggs
¼ cup honey or sugar substitute (like erythritol or monk fruit)
¼ cup coconut oil (melted) or butter
¼ cup unsweetened almond milk
1 tsp vanilla extract
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a small cake pan or line it with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
Mix Wet Ingredients:
In another bowl, whisk eggs, honey, melted coconut oil, vanilla extract, and almond milk until smooth.
Combine:
Gradually add the dry ingredients into the wet mixture.
Stir until a thick batter forms (coconut flour absorbs a lot of liquid, so the batter will be thick).
Bake:
Pour batter into the prepared cake pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool & Serve:
Let the cake cool completely before slicing.
Optionally, top with a Greek yogurt + cocoa + honey frosting or melted dark chocolate.
Tips:
Want a fluffier texture? Separate the egg whites, beat them until fluffy, and fold them in at the end.
For a keto-friendly version, use erythritol instead of honey.
Store in the fridge for up to 5 days or freeze slices for later.
