So here’s the catch: I recently discovered that I am intolerant to wheat and cow milk/cheese. Great 
Because of this I have to stop eating anything with these products for 6 months (I’ve yet to be able to keep it up for more than 6 days at a time – when I am ready I’ll be able to…we’ll see!). Then re-introduce the foods into my diet slowly (this is going to be the hard part.
OK. But this is not stopping me. I am trying to find delicious alternative recipes to cater to my cravings minus the bloating and uncomfortable cramps in my tummy. Yikes.
Since coconuts seem to be all the rage, I decided, “let’s try to join the trend and find yummy recipes.” With this, I give you Gluten Free chocolate coconut cake. In a nutshell, this is a very moist chocolate cake, which makes it quite perfect for birthday cakes that need to be decorated (Hooray!).
Ingredients:
- 1 Cup Coconut Sugar
- 1/2 Cup Cocoa Powder
- 1/2 Cup Coconut Flour
- 1 Teaspoon Baking Soda
- Pinch of Salt
- Option: 1 EXTRA Teaspoon Coconut Flour OR 2 Tablespoons Protein Powder
- 1/3 Cup Coconut Oil (measure when melted)
- 1/4 Cup Coconut Milk
- 6 Large Eggs
Preparation:
- Preheat the oven to 180 C or 350F.
- Grease a cake pan with coconut oil (you can use butter or anything you usually use to grease the pan – unless you use non stick ones like I do 🙂 ).
- Mix all the ingredients together until they are smooth – I used a hand mixer so I was easier and everything combined better. Once done, the batter will be a little thicker than a regular cake.
- Spread the batter in the cake pan and bake for 20 – 30 minutes (until you can insert a toothpick and it comes out clean).
- Take out of the over and let cool before you take it out of the pan or frost/decorate.
- Enjoy!!
WARNING: They’re addicting – even with nothing on them.
Vana Cooks 