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Another early morning bake before my office starts. Yes my son was complaining that you have not made a cake since long and even I was feeling that vacuum. One who loves to bake can understand this. So what if it is just 1 month I had not baked :D. So on the day I did three back to back bakes. I made this Low Carb Chocolate Coconut Flour cake along with Eggless Gulkand Muffins and Keto Low Carb Coconut Flour Bread.
If you are a follower of my blog, you will know that I am a chocolate lover and so is my son. So most of the time my baked goodies will have chocolate in them. I just find an excuse to eat chocolate. But yes I cannot always eat cakes, due to health reasons off course. So I decided to make a healthy bake which even I can enjoy as a treat.
I thought of using coconut flour again for a cake. But since it was for my son too, I had to include his favourite chocolate. I quickly googled and landed on this recipe. The cake looked rich and moist and with deep chocolate flavour. All the ingredients were available and it looked like a perfect match to me. So I decided to go with this.
Coconut Flour Bakes
As I have mentioned in my earlier bakes with coconut flour in Coconut Flour Orange poppy seeds muffins or Chocolate Coconut Flour Cookies that coconut flour uses a lot of eggs and the same is true with this recipe. It needs the binding and the eggs provides that. The cake is naturally gluten free as it is made using coconut flour and protein rich as loaded with eggs. Be sue to use gluten free cocoa powder, if you are allergic to gluten.
Why Cocoa powder?
Since it uses a lot of eggs, it might smell eggs. So we need to have some ingredient which mask the smell and taste of eggs. Here the job is done by cocoa powder. The cake has a rich chocolate taste.
My son does not like to eat egg on its own, so I think this is one of the healthiest and easiest ways I can feed him eggs. Secondly the cake is made with coconut flour and not all purpose or plain flour. Coconut flour is again low carb and rich in fats. So all in all it is a healthier alternative to the regular chocolate cakes.
Low Carb Chocolate Coconut Flour cake
This Low Carb Chocolate Coconut Flour cake comes out moist and soft as you can see in the pictures. The best way to enjoy a cake is to wait for a couple of hours and let the flavours infuse. If you taste a cake hot or even after an hour, you will see that it is less sweet and lacks flavour. However after a few hours the same cake will taste sweeter and have the perfect flavours and taste.
I was not able to take a full pic of the cake, as I was in a hurry to put a slice of cake for my son’s lunch box. Maybe next time I will update the full cake pic.
This time for our #202 Foodie Monday bloghop , theme was Chocolate. It was my turn to suggest the theme this week and I gave for 2 options Chocolate or Coconut. It was a close tie and chocolate did win by 1 vote :-). So it was decided that we will go with chocolate, aka #KuchMeethaHoJaye .
I decided to post this Low Carb Chocolate Coconut Flour cake which is bursting with chocolate flavour from the cocoa flour.
Few More Chocolate recipes on my blog
- Healthy Avocado Chocolate Mousse
- No-Bake Chocolate Ball (Chokladboll)
- Chocolate Oreo Milkshake
- Whole Wheat Chocolate Banana Pan Cake
- No Butter Chocolate Chip Cookie
- Zucchini chocolate Wholewheat Cake/Bread
- Chocolate Ice Cream
- Egg-less, Butter-Less, Chocolate Ragi
- No Bake Chocolate Weetabix Energy Slice
- Chocolate Coconut Ice
- Vegan Chocolate Peanut Butter Candy Bites
- Chocolate Hazelnut Biscotti ~ A Perfect Christmas Treat
- Whole Wheat Chocolate Avocado Banana Muffins
- Chocolate Chip Cookies
- Eggless Whole Wheat Chocolate Cupcakes (with Vegan Option)
- Double Chocolate Whole Wheat Banana Bread
- Chocolate Coconut Flour Cookies (Gluten Free)
- 5 Ingredient Mint Chocolate Truffles
So here goes the recipe of Low Carb Chocolate Coconut Flour Cake:
Low Carb Chocolate Coconut Flour cake
- 1/2 Cup Coconut Flour
- 3/4 Cup Dark Brown Sugar (One can use white sugar)
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Butter
- 1 tsp Vanilla Extract
- 6 Large Eggs
- Preheat the oven to 180 Deg C.
- Grease a 8-inch square cake pan with butter and flour.
- Sift together the Coconut flour, baking powder and salt.
- Check to make sure there are no lumps in the dark brown sugar or else just sift or break it using a fork.
- In a separate bowl melt the butter.
- Once melted add in the sifted cocoa powder.
- Mix well until combined. Let the mixture cool slightly.
- In a separate bowl whisk in the egg, sugar and vanilla, until light and fluffy. (1-2 mins).
- Now add in the cooled or slightly warm cocoa butter mixture. If you add it too hot, the eggs will start cooking immediately.
- Add in the sifted coconut flour, baking powder and salt mixture. Whisk until smooth.
- Pour batter into prepared pan.
- Let it rest for 10 minutes. This helps in coconut flour absorbing the liquids.
- Bake the cake into a preheated oven for 25-35 minutes or until toothpick inserted into the center comes out clean.
- Remove the cake onto a wire rack after 30 minutes.
- Let it cool completely. Enjoy with a cup of dark coffee.
- 1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- Oven time varies for baking , do keep an eye after 25 minutes.
- Be sue to use gluten free cocoa powder, if you are allergic to gluten.
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