|This cake is gone. It went faster than a penny anywhere in Annie’s line of vision. At times, I was afraid Barry was going to carry it upstairs and hide it in his closet. Y’all….it got serious. I thought he was going to fight my Mama for it. But, Annie was watching so everything turned out fine. Honestly, this might be the best chocolate cake I’ve ever made. Barry gave it a 10 – and he almost never gives my food a 10. I’m still in shock. I might require reviving powders.|
|Recently I got to work with a lovely company, More Than Alive. They sponsored a giveaway when I was doing a review of my new Berkey water filter. Well, that giveaway went so well they asked me if I would want to do some more. Of course, I said no. HAHAHAHAHA! Just kidding. I might be in need of an intervention if I said no to another awesome giveaway. This time, they sent me a box full of some of the baking goodies they sell on their website. I told them I’d do a couple posts, using all the ingredients they sent me. When I opened the box, it was like Christmas. I just kept screaming and jumping up and down. I felt like I won The Price is Right! Betcha wish Barry had taped that, huh?|
|So, here are three ingredients out of my box that I’m going to use today: coconut flour, aluminum-free baking powder, and organic cacao powder. Magic is going to happen here…..can you tell? I first used coconut flour last month. I got a small bag to try because I had read so much about it. It’s a gluten-free flour, so those who are gluten-intolerant can use it. It bakes up differently than regular flour and will give your food a different (but wonderful) texture. You use very little flour and a good amount of eggs. More Than Alive offers a wonderful explanation about coconut flour. Even if you’re not gluten-free, you should try coconut flour at least once. It’s fun. I like fun. Speaking of fun, did I mention chocolate? I used a chocolate cake recipe and converted the ingredients to make the coconut flour work. I used the same ingredients, but different. Okay, so I didn’t really use that recipe at all, except to tell me how long to bake it. Ahem.|
|You’ll also need honey, applesauce, eggs, vanilla, coconut oil, kefir/buttermilk, baking soda, salt, and chocolate chips.Combine your applesauce and honey. I heated mine up just a tad on the stove to help them both blend well. If your applesauce is at room temp, you might not need to do that. Don’t get it too hot – just warm enough for them to mix up well.|
|In a mixing bowl, combine your eggs, vanilla, melted coconut oil, and kefir. Mix only until combined. If your coconut oil is solid (which mine is during the cold months), then you could add it to your applesauce mixture while you’re heating it….again, not too hot or you’ll cook the eggs when you combine the ingredients.To the egg bowl, add the applesauce honey mixture. Stir.|
|Now, you’re going to add the coconut flour, cacao powder, baking powder, baking soda, and salt. Mix until everything is smooth. You can use a hand mixer if you want, but I just used a whisk. My whisk and I, we’re tight.|
|I came across these chocolate chips at Earth Fare ON SALE. I got one bag. I wanted all the bags on the shelf….but I have restraint – actually, I didn’t have the cash, so that’s why they stayed. Honesty is the best policy. I was excited because these don’t have hydrogenated oil in them, which we’ve cut out of our diet. WOOT! It’s the Price is Right all over again! Come on down!|
|Pour your batter into a butter greased 8 inch baking pan. Sprinkle the top with chocolate chips. Trust me…..just do it. You won’t be sorry. Have I lied to you yet? Bake at 350 degrees for 33-35 minutes. You just want to bake it long enough so that a toothpick inserted in the middle comes out clean. Don’t over-bake it or it will be dry. No one likes a dry cake…..except Oscar The Grouch. However, dry cake can always be saved with ice cream. Amen.|
|Again, this cake is AWESOME!!! Do you know that we would only eat it when Annie was asleep so we wouldn’t have to share? It’s true. I told you, honesty is the best policy. The texture is different from your average cake, but different in a good way – kinda like the difference between cornbread and cake: they’re both awesome, but different. Got it?|
|After being out of the oven a bit, it will fall just a tad….but not much. It will still be nice and fluffy – ready for ice cream. I served it with homemade vanilla ice cream and it was a party every night at the Myers’ house! Well, it was a party for a few days….and then the cake was gone. Sadness.|
Coconut Chocolate Cake
1/3 cup honey
1 cup unsweetened applesauce
½ cup kefir (or buttermilk)
½ cup melted coconut oil
1 tablespoon vanilla extract
½ cup coconut flour
½ cup cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
In a small saucepan, heat the applesauce and honey only until combined. Do not get the mixture hot – you only want the two ingredients to blend well.
In a mixing bowl, combine the kefir, melted coconut oil, eggs, and vanilla. Stir in the applesauce mixture.
Add the coconut flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk until combined.
Pour into a greased 8 inch baking dish. Sprinkle top with chocolate chips.
Bake at 350 degrees for 33-35 minutes or until a toothpick inserted in the center comes out clean.
|This post is linked at What’s On Your Plate at Good Cheap Eats, at Simple Lives Thursday on GNOWFGLINS, at Sunday School on Butter Believer, and at Healthy 2Day Wednesday on Day2Day Joys.|