The Cake with Coconut Flour and Cocoa is a delicious dessert, also suitable for those who are gluten intolerant, and not only… sometimes it is nice to change the composition of our desserts. To make this recipe, you will need a cake pan with an 18 cm (7-inch) diameter.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4/6 people
- Cuisine: Italian
Ingredients
- 1 1/2 cups Coconut Flour
- 1/2 cup Tapioca Starch
- 3/4 cup Whole Cane Sugar
- 2 Whole Eggs
- 1/2 cup Unsweetened Cocoa Powder
- 1 packet Cream of Tartar Baking Powder
- 1 3/4 cups Water
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsps Rum
- 1 pinch Salt
Preparation
First, pour 200 ml (3/4 cup) of water, the cocoa, and the rum into a saucepan, and mix well until every lump dissolves.
Boil for 2 minutes, then turn off the heat, and let it cool completely.
Turn on the oven and set it to 350°F.
Prepare your cake pan by greasing it with extra virgin olive oil and dusting it with rice flour.
In a bowl, work the egg yolks with the sugar, gradually pouring in the oil.
Add a pinch of salt, the coconut flour, the tapioca starch, the chocolate, the baking powder, and another 200 ml (3/4 cup) of water.
If the mixture is still too thick, add another 100 ml (1/3 cup) of water.
In any case, the batter’s consistency will not be the same as a sponge cake… it will definitely be much drier.
Now beat the egg whites until stiff and gently fold them into your mixture.
Mix well, from the bottom to the top, and then pour everything into the cake pan.
Bake and cook for about 35/40 minutes.
Don’t worry if you don’t see your preparation rise, that’s how it’s supposed to be.
Remove from the oven, let it cool, and serve your Cake with Coconut Flour and Cocoa dusted with powdered sugar.
Notes
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