Coconut Flour Chocolate Cake 

Healthy and tasty never felt so good. 

This is a true revelation for further cheat days or birthday cakes to the gluten-free followers. The coconut flour gives it the push to make this a dessert worth repeating. I suggest cooking this 1-2 days before serving. Once it comes out of the oven it feels a little dry, but after a day it gets the good moist. 

I got the recipe from Healthy Chef and just made a few changes.


1/4 cup of raw cocoa

1/4 coconut flour

1 1/2 teaspoons baking powder

1/2 ground cinnamon 

Pinch of sea salt

4 eggs

1/3 cup of maple syrup 

1 teaspoon vanilla extract

1/4 melted coconut oil

First, preheat oven to 160C. On a large bowl, combine de cocoa, flour, baking powder, cinnamon and sea salt and mix with a fork. Then transfer to a  mixer and eggs, honey, vanilla and coconut oil. Combine until everything is well mixed and no lumps are present. You can oil your sheet with oil or use parchment paper over your sheet. Pour your batter as you wish (over a cake pan of muffin moulds) and bake for 30 mins. Check with a wooden toothpick until it comes out clean.

Enjoy with your family and please let me know what you think! 

Bon Appetit!