Ingredients
The following ingredients have 5 Servings
- 3/4 cup almond meal/flour
- 1/2 cup cacao powder
- 1/2 cup coconut flour
- 1/2 cup Sugarless Sugar from Now Foods (or "cup for cup equivalent" stevia baking blend)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 4 large eggs, whisked
- 1/4 cup coconut oil, melted
- 3 tablespoons cacao powder
- 2 tablespons Sugarless Sugar from Now Foods (or "cup for cup equivalent" stevia baking blend)
- 1/4`` teaspoon vanilla extract
Instruction
- Preheat oven to 350 F. In medium bowl, use a whisk to mix together almond flour, coconut flour, cacao powder,sugarless sugar substitute, baking soda and salt. Ensure that all lumps of, cacao powder have been incorporated and dry ingredients light and sifted feeling.
- Mix in melted coconut oil. In small bowl, whisk together eggs until airy. Gently fold into chocolate mixture.
- Spoon mixture into chosen baking dish that has been sprayed with coconut baking spray. Select either one 9” cake pan, two 6” springform pans, or four 4” ramekins.
- Place cake batter and pan with nuts in 350 F degree oven and bake for approximately 20 minutes, or until toothpick pulls clean from center. Times may vary based on the size and type of baking dish being used. After baking allow cakes to cool in their pans.
- While cooling, prepare ganache by adding melted coconut oil, cacao powder and sugar substitute to bowl and mixing until well combined. Gently reheat in microwave on defrost or low for a few seconds if it starts to thicken up too much before frosting cakes. Carefully invert baking dishes and remove cakes from baking dishes. Spoon warm ganache over top of cooled cake(s) and let drizzle down the sides. Top with nuts, dried fruit or other toppings of your choice.Store leftovers in airtight container for up to three days.
- Top with nuts, dried fruit or other toppings of your choice.Store leftovers in airtight container for up to three days.
