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On a Diet? Have Some Chocolate.

February 17, 2017

 

Hey folks!

 

Here is a recipe I have been playing around with lately. Yes, it is Gluten Free, Dairy Free, Paleo and probably fits other diets as well.

Ingredients:

 

Cake:

1 Cup Almond Butter                 

2 tsp Espresso Powder (I use instant)

4 Ea Eggs                            

1 tsp Baking Soda

1/3 Cup Coconut Sugar                

1 tsp Cinnamon – Ground

1 tsp Vanilla Extract                

¾ tsp Sea Salt

½ Cup Unsweetened Cocoa Powder      

½ tsp Baking Powder

¼ Cup Coconut Flour                  

* Coconut Oil Spray for Pan

½ Cup Date Syrup

 

Chocolate Frosting:

4 Oz 100% Cocoa / Bakers Chocolate

½ Cup Unsweetened Cocoa Powder

½ Cup Date Syrup

3 – 4 Tbs Coconut Cream

 

Directions:

 

Cake:

  1. Preheat the oven to 350 Degrees.

  2. In a mixing bowl combine Almond Butter, Eggs, Coconut Sugar, Date Syrup, and Vanilla. Mix on medium for about 2 minutes.

  3. Using a mixing bowl and sifter for the remaining ingredients, combine Coconut Flour, Sea Salt, Baking Powder, Baking Soda, Espresso Powder, and Cinnamon. Sift all ingredients.

  4. Add your Dry Ingredients into your Wet Ingredients and gently mix on Low until everything is incorporated.

  5. Spray your baking pan with the Coconut Spray. I use a small (8”) Spring Form Pan for baking.

  6. Use a spatula to help pour your ingredients in to the pan. Give it a couple (2-3) knocks to help get out any air pockets, and place in the oven for about 25 minutes (until skewer or toothpick comes out clean).

  7. Let the cake cool at room temperature for about an hour to an hour and a half before removing from pan and decorating (or eating).

Chocolate Frosting:

  1. Bring a small sauce pot filled less than half way with water to a simmer.

  2. In a Metal or Glass bowl larger than the sauce pot (you’re making a double boiler here so be careful!) add in your Chocolate and Cocoa Powder. Gently whisk until it has melted and combined, about 2 minutes.

  3. Add in the Date Syrup and continue to whisk to combine. About 1 minute.

  4. Slowly add in your Coconut Cream 1 Tablespoon at a time until it resembles a thick chocolate sauce. Taste and Add more syrup if needed.

  5. Carefully (bowl is hot!) pour the Chocolate Frosting over the cake. Refrigerate for at least 2 hours before serving so the Frosting can set.

 

Alright folks, give it a try and let me know what you think! #SeattleChefJoe

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