½ cup golden flax meal (or almond flour if nuts allowed)
½ cup coconut oil
2 tbsp raw cacao powder
1 tsp baking soda
1 tsp vanilla extract
1 tbsp cacao nibs to decorate or topping of choice
For the icing :
¼ cup coconut oil (melted if solidified)
⅓ raw cacao powder
½ cup maple syrup (at room temperature)
Instructions
Pre-heat oven at 160˚C (320˚F)
Grease and line a 15cm round cake pan or 1 loaf pan with baking paper
Place all ingredients (except icing ingredients) in a blender or food processor until smooth
Pour into cake pan
Bake on middle rack for 45 minutes, check doneness by inserting a bamboo skewer through the middle. The skewer should come out clean, if still wet, bake another 5 minutes or until done
Allow to cool for 10 minutes, then remove from pan and place on a wire rack to completely cool
While waiting for the cake to cool, make the icing by placing all the ingredients in a bowl and mixing well until smooth. If the weather is cool and your coconut oil solidifies, gently heat it over low heat in a pan
Set aside until cake has cooled completely, slice cake in half horizontally
Place the icing bowl in the fridge for around 10 minutes to slightly thicken up if it is too runny
Spoon enough raw chocolate icing to cover the bottom layer of cake
Place the top half of the cake on the icing and pour the enough icing over the cake and allow the icing to run over the edges
You will have some left over icing which serves as a great dip for bananas and strawberries!
Place the cake in the fridge to set at least 1 hour before serving
Store in the fridge for 1 week or 1 month in the freezer
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/chocolate-cake-grain-free-paleo/