THE BROWN CAKE
This chocolate cake is perfect for any day or special occasion. It’s a healthy version of the regular chocolate cake, soft and super easy to make, low sugar, no refined flour, lactose and gluten free.
The main ingredient is coconut flour and unsweetened cocoa, packing the cake with high quality protein! Always try to buy free range or pasture raised eggs when you can to increase healthiness, which will supply your beautiful body with extra omega goodness.
This gorgeous cake will last a few days in the fridge, although I’m sure you won’t need it to last that long!
Also I will love seeing your recreations, please share them with me via Instagram, Facebook using #vetoffee #vetoffeerecipes
INGREDIENTS
1 an half cup of quality dark cocoa (we love Unsweetened cocoa by hershey's)
- 2 cup of coconut flour
- 2 cup of sugar (we used organic brown sugar)
- 4 eggs
- 1 1/2 cup of soy milk (or used a low fat version/ almond/ coconut)
- 1/2 cup of cocunut oil
- 1 vanilla bean
- 200g of unsulfured flaked cocunut
- 1 pinch of salt
DIRECTIONS
Preheat your oven to 350 F or 180 C.
Grab the dry ingredient in a bowl. Then leave it to the side.
Place the brown sugar and eggs in the food processor and cream for a few minutes. Cut the vanilla pod in half and scrape out the vanilla. Then add the dry ingredients little by little.
When the texture is thick, add the cup of milk and the last step is the oil, mix with rest of the mix.
Grease a small cake tin with coconut oil and instead of used flour, used cocoa power. Pour in the cake mix and bake for 20-25 minutes. Then remove and let cool for 10 minutes.
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