1/4 cup (30 g / 1 oz) raw cacao powder
1/4 cup (35 g / 1 1/4 oz) coconut flour
1 1/2 teaspoons (7 g) gluten free baking powder
1/2 teaspoon ground cinnamon
pinch of sea salt
1/4 cup ( 3 tablespoons) honey or organic maple syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter
thick Greek yogurt
honey or coconut yogurt
1. Preheat oven to 160 C.
2. Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt. Add the eggs, honey, vanilla and oil. Mix well until smooth and combined.
3. Spoon into a small 15 - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake or alternatively spoon into 8 lined cupcake tins.
4. Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes. Remove from the oven and allow to cool.
5. Frosting ideas: 1 - Thick Greek yogurt, ricotta + honey or coconut yogurt. 2 - Chocolate ganache made from 1 part good quality chocolate to 1/2 coconut milk or thick greek yogurt. So for 300 g chocolate you will need 150 ml coconut milk or yogurt. 3 - To make the chocolate fudge sauce take 1 heaped tablespoon of macadamia nut butter and mix with 1 teaspoon of honey + 1 teaspoon cacao powder and a little hot water (2 – 3 tbsp) enough to mix into a smooth chocolate fudgy syrup. Drizzle over the cake and enjoy as a small cheat!