Gluten Free Mexican Chocolate Coffee Cake

Gluten Free Mexican Chocolate Coffee Cake

photo by recipe author

Servings: 20
Preparation Time: 70 minutes total

• 1/3 cup natural or raw cocoa
• 1/3 cup + 1 tablespoon coconut flour
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 eggs
• 1 cup honey
• 2 teaspoons vanilla extract
• 1/2 cup extra virgin coconut oil, melted
• 3 oz unsweetened chocolate (100%)

1. Preheat oven to 325F. Line 5x9 inch loaf pan with wax paper. Grease wax paper with coconut oil.

2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.

3. In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.

4. Add dry ingredients to food processor, and pulse to combine.

5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).

6. Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!

Recipe submitted by Sarah, Marietta

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