Updated: May 8
One of the biggest misconceptions of anyone who eats healthy (or is starting to eat healthy) is to think that they can not eat sweets. Total BS!
In fact, one of my life's mission is to promote a healthy, clean and non-paranoid way of eating and to do this, making your own food is ideal. And when you have healthy ingredients, done.
And one of the most popular sweets (and my favorite) is, of course, the chocolate cake.
Who doesn't like it, right? :)
Make it today!
2 cups of gluten-free flour (I like to use almond flour and sometimes mix with banana or oatmeal flour, but if you want low carb, almond or coconut only)
2 cups of coconut sugar (or your preferred natural sweetener - see product detail on quantity)
3/4 cup cocoa powder
2 teaspoons baking powder
1-1 / 2 teaspoons baking soda
1 teaspoon of sea salt
1 tablespoon xanthan gum (optional - if you want it with more volume)
1 cup coconut milk
½ cup of melted coconut oil
1 tablespoon vanilla extract
2 bars of dark chocolate
1/2 cup butter or coconut oil
How to make:
Preheat the oven to 350 F degrees.
Grease a cake shape (I like to use the ones that open on the side).
Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl and also the xanthan gum if you have using it.
Add the coconut milk, oil, eggs and vanilla and mix until homogeneous.
Distribute the dough evenly in the form and bake for 30 to 35 minutes or until the toothpick or fork you sting on the cake comes out dry.
Remove from oven and allow to cool completely before removing from the pan.
Meanwhile, melt the chocolate bars with butter or coconut oil. Reserve.
Spread the frosting evenly over a cake and garnish with the berries.