I guess you can tell we have chocolate on our minds these past few weeks. And we wanted to give you another delicious option for your Valentine’s Day dessert.
This delicious cake is not only gluten-free, it is grain-free as well! So if you are following a Paleo lifestyle or simply trying to stay away from grains, you can still enjoy this dessert and stay on track. Don’t worry, you won’t even miss the gluten or the grain in this recipe.
We topped this decadent dessert with coconut whipped cream but you can serve it with regular whipped cream or even just fresh berries.
Ingredients:
1/2 cup Maple Syrup
1 cup Refined Coconut Oil
1 cup Raw Cacao Powder
1 tsp. Vanilla Extract
6 Eggs, separated
¾ cup and ½ cup Coconut sugar
Instructions:
1.) In a saucepan, combine maple syrup, coconut oil, and cacao powder and bring to a boil. Remove from heat, add vanilla and let cool a bit.
2.) Have two bowls ready and separate the egg whites from the yolks. Be careful not to get any yolk in your whites. Reserve the whites, we will use them later.
3.) In the bowl with the yolks, add ¾ cup coconut sugar and combine. Then add the cooled chocolate mixture and mix together.
4.) Beat the egg whites to a soft peak, add in ½ cup coconut sugar, continue beating until combined.
5.) Fold in the egg white mixture to the chocolate mixture until fully combined.
6.) Pour into a 9-inch springform pan sprayed with coconut spray and lined with a piece of parchment paper cut to fit the bottom.
7.) Bake in a preheated 350° F oven for 20-25 minutes. Sprinkle with organic powdered sugar or cacao powder, cut, serve and enjoy!
