**Linked to Allergy Free Wednesday**
This was my first attempt at converting a regular recipe to being GAPS legal. I really had fun doing it– it involved getting out the calculator. Numbers make me happy. Chocolate is yummy. Cooking is a hobby. I was one happy girl :D.
The result was a very fudgy chocolate cake, with a delicate bitter note and a very fine, moist crumb.
I served it for my daughter’s second birthday party with the requested flower design.
I hope you enjoy it as much as we did!
- 1 cup + 2 T cocoa powder
- 1 T coconut flour
- ⅓ t salt
- 1 cup coconut oil
- 1 cup honey + ¼ cup (separated)
- 6 eggs (separated)
- Preheat the oven to 325.
- Oil a spring form pan.
- Melt together, over very low heat, the coconut oil and 1 cup of honey.
- Shift together the cocoa powder and coconut flour to remove any lumps, stir in the salt.
- Separate the eggs.
- Stir the coconut oil and honey into the cocoa powder, mixing well.
- Make sure the cocoa mix is only warm.
- Whisk in the yolks into the cocoa mix until well combined.
- In a separate bowl whisk the egg whites until stiff peaks form.
- Stir half of the whites into the cocoa mix to lighten the batter.
- Fold in the rest of the whites in three parts, being careful to keep as much air in the batter as possible.
- Pour the batter into the spring form pan.
- Bake at 325 for 45 minutes to 1 hour. The cake will be done when the top no longer looks wet, the sides pull slightly away from the pan, and a knife will only have a few wet crumbs on it when inserted into the center.
- While the cake is still warm poke with a fork a few times and drizzle the last quarter cup of honey (omit if you are going to ice, or top with ganache) over the entire cake.
- As the cake cools the top will sink in a bit, that is perfectly normal for this kind of cake.
- Refrigerate the cake for at least an hour or two before serving.
The flower design was made by putting drops of cherry juice concentrate on the cake in a flower pattern then swirling it with a toothpick.
Let cool in the fridge before serving.