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Gluten Free Mexican Chocolate Coffee Cake photo
Gluten Free Mexican Chocolate Coffee Cake
photo by recipe author

Servings: 20
Preparation Time: 70 minutes total

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Oh my goodness, this looks yummy! I have to try this! I will let you know how it went. Thanks for sharing your recipe!
Us gluten free people sure appreciate it! :)
# Posted By Angie | 12/13/11 11:30 AM
I made this and I used all cocoa powder and I left out the cayenne pepper. I added extra coconut oil (like almost 2 tablespoons) because when you use cocoa powder for the chocolate you are supposed to also use some oil. And so it didn't taste very good and I think it was entirely my fault because I think I put too much coconut oil in it. I have learned and next time I won't add more coconut oil, I'll substitute some other oil. LOL :)
# Posted By Angie | 2/3/12 3:06 PM
I thing this looks so yummy and would like to make it. Do you think that you could substitute Agave for the honey?
# Posted By Debbie | 8/11/13 8:46 AM
This is the BEST chocolate cake EVER!!!
# Posted By Chris Muling | 9/8/13 6:49 AM
I made this for a class extra credit project for culture day! The pepper really added some flavor! I love it!
# Posted By Nicole | 4/8/14 7:56 PM

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