Last weekend was my son’s birthday. I needed to come up with a good, rich cake for him and decided to see if I could make it GAPS-friendly while I was at it. What I came up with is slightly unusual in the preparation, but deliciously rich and moist. I’ll bet no one would even have any idea it wasn’t “normal” cake!
Try topping this cake with a frosting made of coconut oil, honey, vanilla, and cocoa powder. Refrigerate it for firmness. Or, serve with fresh fruit, or just as-is!
- 1/2 c. coconut oil, melted
- 2 oz. baking chocolate
- 6 tbsp. honey
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 egg
- 1 1/2 c. almond flour
- 1/2 c. milk (or coconut milk)
Preheat oven to 350. In a medium saucepan over medium heat, melt the coconut oil and baking chocolate together. Stir in honey, sea salt, baking soda, vanilla, and egg, and mix well. Add the almond flour and milk and stir until smooth. Pour into an 8×8 baking pan (you can grease it, but the cake is moist enough that it didn’t stick for me even without greasing). Bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean.
It’s perfect — delicious, moist, and it doesn’t sink in the middle like so many almond flour cakes! It’s a very dark, deep chocolate flavor, so be aware of that.