cake - mexican chocolate cake

By tinathorn

Ingredients

• 6 Eggs
• 1/2 cup Extra Virgin Coconut Oil, melted
• 1/3 cup + 1 Tbsp Coconut Flour
• 1/3 cup Cacao Powder
• 3 oz Unsweetened Chocolate, melted (100%)
• 1/2 cup Blackstrap Molasses
• 1/2 cup Honey
• 2 tsp Vanilla Extract
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Cayenne Pepper, to taste

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

1. Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.
2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3. In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate and process/blend for 1 minute.
4. Add dry ingredients to food processor, and pulse to combine.
5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6. Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!