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By S on November 15, 2013
Today I decided I really wanted cake, but without all the sugar coated, preservative nastiness of store bought cake. So I decided to look around online and I stumbled upon this recipe from the The Cupcake Project and amped up its healthiness. The result was a semi-sweet decadent chocolate cake that was so good…. I wanted to eat the whole thing!!! This cake would be great if I was making a birthday cake as I would layer 3 of them on top of each other, fill with cacao coconut frosting and add an array of raspberries…erm but that's clearly another blog post haha!
Anyway the best thing about this cake are its health benefits. Cacao is known for its superior antioxidant properties, coconut oil is known for its digestive benefits, and as for garbanzo bean/ chick pea flour, its gluten free and wont cause any bloating, uneasy stomachs or digestion problems.
Here is the recipe:
Cook time: 20-25 mins
3/4 Cup of Garbanzo bean/ Chick pea flour
3/8 Cup of organic coconut palm sugar (I basically filled up half of a 3/4 measuring cup for anyone a tad confused, and if you prefer sweeter then go ahead and just add a 3/4 cup)
3/8 Cup of organic cacao powder
3/4 tsp of baking powder
1 tsp baking soda
Pinch of salt
1 tsp of organic vanilla essence
2 tbs of heated Coconut Oil (so it is in liquid form)
1/2 of Organic Skimmed milk
1/2 cup of boiling water
Handful of chopped strawberries or any berries of choice
Sprinkling of desiccated coconut
Sprinkling of organic coconut palm sugar
Place your oven of 350F. Combine all dry ingredients, then add wet ingredients leaving the water till last. Mix in the water, give it a good stir and pop the mixture into a baking pan and place in oven. After 20 mins check that the cake is cooking well by placing a fork in it, when it comes out clean, and you have poked it a few times in various places, you'll know that its ready to take out.
After staring at the oven with your mouth watering for 20-25 mins, take out cake and flip over onto a large pretty plate so as to hide your merciless fork stabbing. Arrange your chopped up berries, add a sprinkling of both the desiccated coconut and coconut palm sugar. Serve. Enjoy. You can thank me after!
Note: I forgot to add my coconut palm sugar to my cake so I had to do it after I had already served myself a slice…just in case you were wondering why there wasn't any.