You all saw my birthday post featuring the gluten free coconut birthday cake I made, well this one is sheer chocolate decadence!!! Here is how I made it. At the end I will include a link to the original recipe (I made a few little changes that made this one so very rich and ultra chocolatey).
- 3/4 Cup coconut flour sifted
- 1/4 Cup raw cacao powder
- 1 Tbsp decaf instant coffee granules (optional)
- 1 tsp sea salt
- 1 tsp baking soda
- 10 eggs
- 1 Tbsp pure vanilla extract
- 1 Cup pure maple syrup*
- 1 Cup melted coconut oil
- 16 Oz Organic cream cheese (softened)
- 1/2 Cup pure maple syrup
- 1 tsp vanilla
- 3 Tbsp raw cacao powder (or cocoa powder)
Now, for a little tid-bit that might be of interest to you guys.... I've lost 3.9 pounds since April 4th!!! That's right, I've had TWO DIFFERENT kinds of cake, birthday lasagna and countess other gluten free goodies throughout my birthday month so far and have lost 3.9 pounds. I just thought I'd share in case anyone needs convincing to give this chocolate goodness a go!!!
*3/2/14 Update: I started making this with 1/2 Cup of Maple Syrup and 1/2 Cup of Coconut Nectar. I REALLY like this combo better.... I think it also makes the cake a tad bit creamier.