Chocolate Cake

Updated at: Thu, 17 Aug 2023 13:51:46 GMT

Step 1

Preheat the oven to 350. Grease an 6-inch cake pan and set aside.

Step 2

In a large mixing bowl, sift your coconut flour and cocoa powder. Add your granulated sweetener, baking powder and baking soda, and mix well. Then, add your shredded zucchini, eggs, coconut oil, warm water and mix until just combined.

Step 3

Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.

Step 4

Notes* Monk fruit sweetener/Stevia** If the batter is too thick, add an extra tablespoon or two of liquid.

Step 5

Cake can keep at room temperature, covered, for up to 2 days. It is best kept refrigerated (up to 7 days) and is freezer friendly (up to 6 months).

Step 6

For a double layer cake, use 2 6-inch cake pans and double the recipe.

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