Ingredients with Measurements:
- 1 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 6 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil.
2. In a mixing bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, and almond milk.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Pour the batter into the greased cake pan and smooth out the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Per serving:
- Calories: 280
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of milk instead of almond milk.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add chopped nuts or chocolate chips to the batter before baking.
- Top the cake with whipped cream or frosting.
Tips and tricks:
- Make sure to sift the coconut flour to avoid clumps in the batter.
- Use room temperature eggs for best results.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or heat it in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with cocoa powder or powdered sugar.
Garnishes:
Top the cake with fresh berries or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, add more almond milk to the batter.
- If the cake is too wet, add more coconut flour to the batter.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent bacterial growth.
Food history:
Coconut flour is a popular gluten-free flour alternative that is made from ground coconut meat.
Flavor profiles:
This cake has a rich chocolate flavor with a hint of coconut.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
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