Grain Free Chocolate Dreams
I have always had a sweet tooth and a special place in my heart for chocolate. So, what to do when that's the truth of who you are and you're also a wellness consultant in the world? You find a happy medium.
Often my clients are shocked when I tell them I eat chocolate every day. It's so absolutely true! It's because I love it. But I invest in the high quality stuff. The real cacao, the creme-de-la-creme of chocolates and I savor it.
This cake recipe is one such savoring substance. It is decadent and rich but made with coconut sugar and amazingly delicious Bob's Red Mill Hazelnut Flour instead of grains. It is still to this day my husband's favorite thing I've ever made. You need a lot of bowls, you will likely make a mess, but I promise it will be worth it.
I hope you enjoy luxuriating in the creating and eating of this beauty.
- 2 Cups Cacao or Cocoa Powder
- 3/4 cup coconut sugar
- 14 oz Hazelnut flour
- Maple syrup (for drizzling atop the finished cake)
- 1 and 1/2 cups hot water
- 1/2 tsp baking soda
- 3 eggs
- 1/2 cup olive oil
- pinch of sea salt
- Preheat over to 325 degrees
- Grease an 8-inch springform pan with oil and (if you have it), line the base of the pan with parchment paper.
- Add cacao powder to a medium-sized bowl an whisk in the hot water until you have a smooth paste. You may need a little more water but add slowly and see how the consistency is. Whisk in the vanilla extract and set aside to cool.
- In another bowl, combine hazelnut flour, baking soda, and pinch of salt.
- In your third separate (and largest) bowl add sugar, olive oil and eggs and beat together vigorously. I muscle through this one without an electric hand mixer but if you have one - go for it! Otherwise, get whipping for about 3 minutes.
- Add the cocoa mixture (beating as you go). Then gently fold the hazelnut mixture into the party.
- Bake for 35-45 minutes in your oven. I like to check at 35 with a toothpick - if it comes out super runny, keep the cake in, if it comes out with just a touch of sticky crumbs on it, you're good to go. Try your best not to overcook though!
- Let the cake cool. After it cools drizzle generously with maple syrup on top and decorate with anything else you so desire. I can see cherries, strawberries and raspberries all adding quite the party to this cake.
This cake was inspired by and adapted from this recipe.