Rich Chocolate Cake
Prep time
Total time
Author: The Seasonal Diet
Serves: 6
Ingredients
Cake:
- ½ cup coconut oil, softened
- 1 cup coconut sugar
- 1 Tbsp. flaxmeal
- 1 lemon wedge
- 1 cup coconut milk
- 1 tsp. vanilla extract
- ½ cup cacao/cocoa powder
- 1½ cup brown rice flour
- ¼ cup toasted carob powder
- ¼ tsp. baking soda
- ½ tsp. baking powder
- 1 dash sea salt
Gingered Pears:
- 2 firm pears
- 2 Tbsp. coconut oil
- 2-inch piece of ginger, peeled and grated
Instructions
Gingered Pear Directions:
- Preheat oven to 400°F.
- Slice pears vertically into 4 thick slices (8 between the 2 pears).
- Lay them flat on lightly oiled baking sheet.
- Top them with coconut oil, grated ginger and coconut sugar.
- Bake them for 10 minutes (this is just to get them started). Remove them and set aside.
Cake Directions:
- Turn oven down to 350°F and line a 9x5x3 inch loaf pan with parchment paper.
- Make a 'flax egg' by mixing 1 Tbsp. flaxmeal with 3 Tbsp. water.
- Make 'buttermilk' by squeezing lemon wedge into 1 cup coconut milk and let sit for 10 min.
- In a large bowl, use a silicon spatula and mash the coconut oil until smooth. Add the sugar and mix until smooth.
- Add the flax egg and mix even more, then add the coconut buttermilk and vanilla. The batter will look a bit uneven and will separate, that’s normal.
- Sift the flour, cacao, toasted carob, baking soda, baking powder and salt together into the wet ingredients. Stir well with a metal spoon, but don't over mix.
- Scrape the side of the bowl, making sure that all the ingredients are well blended. Then pour the batter into the prepared loaf pan. Top with 8 pears, laying them two by two, they will overlap slightly.
- Bake in the oven for 50 minutes.
- Cool in pan on a rack for about 15 min, at which point you can remove cake from pan and slice.
