My experimentation with gluten-free flours continues. Slowly but surely.
This time I got my hands on coconut flour! I can say that this is one of the tastiest gluten-free cakes I’ve ever made.
It doesn’t even need a chocolate glaze and the honey is there because it looks cool in the photo! 🙂
Ingredients and preparation steps
- 50 g of coconut flour
- 25 g of cocoa powder
- 75 ml of melted butter
- 3 large eggs
- 3 tablespoons of honey
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- two handfuls of walnuts, finely chopped
Heat the oven to 180 °C.
Line a 20 cm x 14 cm baking tray with baking paper so that two edges hang over the side of the dish (for easier removal and cutting). If you have a larger tray, double the ingredients.
In a large bowl, mix the eggs then add honey, cocoa powder, vanilla extract and slightly cooled melted butter and mix everything again. Add the coconut flour and mix again until the mixture is well combined.
Mix in the walnuts cut into smaller pieces.
Spread evenly in the prepared baking tray.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven.
Cut the cooled cake and serve with coffee, tea or a cup of homemade kefir!
