This cake is so luscious and moist, nobody would ever guess that it’s grain free and low on sugar and carbs! You could serve it to anyone and they will think they are eating something decadent! Perfect all year round! Approved on Level 1 of our Eat Live Thrive Diet.
6 Large eggs
¼ Cup honey or pure maple syrup
½ Cup extra-virgin coconut oil, melted
¾ cup unsweetened coconut or almond milk
1 Tablespoon apple cider vinegar
1 Teaspoon pure vanilla extract
½ Cup coconut flour
½ Cup almond flour
½ Cup cocoa powder (We LOVE our Dutch Chocolate – Click Here)
½ Teaspoon salt
½ Teaspoon baking soda
¼ Teaspoon pure monk fruit sweetener (Click Here for the concentrate we use)
Preheat the oven to 375 degrees F.
In a medium bowl, mix the eggs with a whisk. Add the honey or syrup, oil, milk, apple cider vinegar, and vanilla. Whisk well until combined.
In another medium bowl, combine the flour, salt, baking soda, and monk sweetener. Slowly add the wet ingredients into the dry ingredients while mixing. The flours may clump, so using a mixer can speed up the process, but a fork will work if you’re careful to stir until all clumping is gone and mixture is well combined.
Spoon the batter into a greased 8×8 baking pan. Bake for 20-25 minutes until very center is cooked when tested with a sharp knife or toothpick. Allow to cool for at least 30 minutes.
NOTE: Cake is most delicious served when just cooled to room temperature. Store leftovers in fridge or freezer as the high egg content would not be safe left out. It is still delicious cold.
Raspberry Topping Directions:
Using organic frozen raspberries, place 20 ounces in a small saucepan and heat slowly to a very low boil stirring often until all the excess liquid reduces (about 7-10 minutes). Stir in 1 tablespoon pure maple syrup and 1/4 teaspoon monk fruit sweetener. Allow to cool and then top each piece of cake.
P.S. You can use leftover as a raspberry jam on your ELT English Muffins!
Serves 12. Per serving: 170 calories, 11g carbohydrate, 4g protein, 12.5g fat. One serving contains 1 teaspoon of maple syrup or honey.
GOING EXTRA DECADENT!
Homemade Sugar Free Whipped Cream
8 oz. Organic heavy whipping cream
1/8 tsp of Pure Monk Fruit Sweetener
In a chilled bowl poor 8 oz of cold heavy whipping cream and the monk sweetener. Using an electric beater on medium speed whip the cream usually about 90 seconds to 2 minutes until cream starts forming peaks. Be careful not to over beat or it will turn to butter!
Serving size is approx. 2 rounded Tablespoons. 50 Cal per serving.