Rich with Molasses and dark chocolate, this cake is addicting! Low on sugar, gluten free, egg free, and dairy free, it’s almost guilt free. I promise you, it is moist and delicious! I like plain with a cup of coffee. My kids devoured it with fresh strawberries. If you have to bring an allergy free dessert, this is the one.
By: Bekie A
3-4 Tbsp coffee
1 cup of Dairy Free butter (Earth’s Best)
1/2 cup of sugar or coconut sugar
1/2 cup of grape seed oil or coconut oil
Flax eggs (1/2 cup hot water mixed with 1/3 cup of ground flax seed)
2 Tbsp of cocoa powder
3 Tbsp of Molasses
2 Tbsp of honey or agave
1 cup of DF chocolate chips heated & melted with 1/2 cup of coconut milk)
1/2 tsp of baking soda
1/2 tsp baking powder
1/8 tsp of ground ginger or 1/4 tsp of fresh
1 cup of coconut flour
1/2 cup of tapioca flour
1/2 cup of almond flour
Pinch of salt
Cream butter, sugar, honey, and molasses together. Add in the flax eggs and grape seed oil. Add in coffee. In a small glass bowl, microwave the chocolate chips and coconut milk for 40 seconds. Stir the chocolate chips until it becomes a smooth chocolate sauce. Add to the wet mixture. Stir until combined. In a separate bowl, mix together dry ingredients: almond flour, coconut flour, and tapioca flour. Add in salt, baking powder, baking soda, ginger, and cocoa powder. Add the wet ingredients into the dry and stir until combined. It should be a slightly thick batter. Grease a 13×9 glass cake pan with either DF butter or coconut oil. Spread the batter evenly into the dish.
Bake on 350 for 12-14 min-no longer! Do not over cook. Allow to set up for 5-10 min.
Sprinkle with powder sugar or top with coconut icing.
2 cups of powder sugar
1 tsp vanilla
1/4 cup of coconut cream
Mix all icing ingredients together and chill until serving.
Top each piece of cake with 1-2 Tbsp of icing.
This pic shows two pieces stacked on top of each other. So yummy!