**This post has been entered in Pennywise Platter at The Nourishing Gourmet and Monday Mania at The Healthy Home Economist!**
Last weekend was my son’s birthday. I needed to come up with a good, rich cake for him and decided to see if I could make it GAPS-friendly while I was at it. What I came up with is slightly unusual in the preparation, but deliciously rich and moist. I’ll bet no one would even have any idea it wasn’t “normal” cake!
Try topping this cake with a frosting made of coconut oil, honey, vanilla, and cocoa powder. Refrigerate it for firmness. Or, serve with fresh fruit, or just as-is!
Ingredients:
- 1/2 c. coconut oil, melted
- 2 oz. baking chocolate
- 6 tbsp. honey
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 egg
- 1 1/2 c. almond flour
- 1/2 c. milk (or coconut milk)
Directions:
Preheat oven to 350. In a medium saucepan over medium heat, melt the coconut oil and baking chocolate together. Stir in honey, sea salt, baking soda, vanilla, and egg, and mix well. Add the almond flour and milk and stir until smooth. Pour into an 8×8 baking pan (you can grease it, but the cake is moist enough that it didn’t stick for me even without greasing). Bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
It’s perfect — delicious, moist, and it doesn’t sink in the middle like so many almond flour cakes! It’s a very dark, deep chocolate flavor, so be aware of that.
That looks amazing, and delicious! One question though, could you make this with cocoa powder instead of baking chocolate?
Thank you,
Charity
i'm not on GAPS (yet) but i am trying to find recipes for our favorites that use natural sweeteners. this is perfect! if it tastes as good as it looks, it's a keeper! thanks!
Can't wait to make this!!! It looks great, and yeah honey as the sweetner-perfect! Thanks
We had some friends (who eat SAD) over for dinner tonight and I made this for dessert. I mixed in about 1/2 cup Sunspire brand 65% cacao bittersweet chocolate chips and topped it with The Nourishing Gourmet's chocolate whipped cream and fresh organic strawberries. Everyone loved it! Our friends' little boy had two pieces. So good–thank you for another great recipe! I will definitely use it again.
Not quite sure what happened, or if altitude had anything to do with it, but my cake overflowed all over my oven!! I was so sad! I was really hoping for a great cake for my husband's birthday, and since he was celiac I can't use wheat flour. I am really not a fan of baking gluten-free!! However, later the next day I did successfully make a batch of chocolate chip cookies, so I will take my little successes.
I just made this cake with a couple changes for my son’s 2nd birthday. We are doing GAPS. I didn’t add chocolate, and I used homemade almond milk. Also I used two 5′ baking dishes to make one little layered cake for our family of four.
We loved it. My husband said it was the best cake he has ever had and made a lot of yummy noises.
I made a blueberry syrup for our pancakes yesterday. I had about 1/3 of it left over and put it vetween the layers and on top. 3 cups frozen blueberries and 1/4 cup put through my vitamix until hot.
And I topped the whole thing with raspberries.