Thursday, December 27, 2012
Grain-Free, Gluten-Free, Sugar Free Delectable Chocolate Cake
For anyone out there who got scared away by my crazy dark chocolate gingerbread cake this recipe is the perfect chocolatey cake recipe for you. No funky flavors going on here, and best of all, absolutely no sugar. This cake is sweetened with Chocolate Stevia drops only. The particular brand I used is NOW but from what I have heard, NuNaturals Cocoa Stevia is the best by far, or SweetLeaf Chocolate drops. This makes a small 8x8 cake and is not very thick. Double the recipe for a layer cake or for a larger pan. You could decorate it any way you like, I chose to glaze mine simply with 2 ounces of melted sugar free dark chocolate and about a tbsp of coconut oil. This is very simple to make, but it does require you hang onto your leftover coffee from the morning! Use decaf if you prefer.
Dark Chocolate Cake, Grain, Gluten, and Sugar Free
1/2 cup coconut flour
1/2 cup cocoa powder
1/4 tsp baking soda
pinch of salt
1/4 tsp cinnamon
4 room temp eggs
1 ounce unsweetened chocolate
2 tbsp milk of choice
1 tsp instant coffee granules
1 1/2 tsp vanilla extract
50 drops chocolate stevia
3/4 cup coffee
Mix your coconut flour, cocoa powder, baking soda, salt, and cinnamon together in a large mixing bowl with a fork or whisk to break up any lumps. In a small microwaveable bowl, place your unsweetened chocolate, 1/4 cup butter, and 2 tbsp milk of choice. Melt chocolate, in 10 second increments to prevent burning. When chocolate is melted, dissolve your instant coffee granules. You can totally omit this, or purchase coffee extract instead. While the chocolate cools off a bit, mix your room temp eggs with vanilla extract, stevia drops, and coffee. Combine with chocolate and mix well. At this point, I suggest that if sugar does not bother you, you add in 1 1/2 tbsp of molasses, just for a deeper, richer, more decadent flavor. It is absolutely not necessary and you won't taste it, it will simply give the cake a more round flavor.
Mix wet into dry and pour into greased and lined 8x8. Bake at 330 for 15-20 minutes, checking at 13 minutes or so. You want a knife or toothpick to come out NOT QUITE clean.
To glaze, melt sugar free chocolate in the microwave with some coconut oil. Add some more coffee granules or coffee extract to really bring out the chocolatey flavors.
This is a simple cake. Nothing crazy going on here. Despite all the coffee going on in here, it is not a mocha cake. The coffee is not detectable, and neither is the cinnamon. They just all work together for a harmonious blend of flavors. The chocolate stevia drops work very well and I suspect NuNaturals cocoa drops would be even better!! I couldn't find any in store and really wanted to buy some asap, so went with NOW. I was able to purchase the two other most-oft cited stevia products, SweetLeaf English Toffee and NuNaturals Alcohol Free Liquid Stevia. I purchased both of these products because they are alcohol free, as many reviewers had said the products with alcohol tasted off. The one product I have yet to purchase is NuNaturals Alcohol Free Vanilla Stevia. For now, english toffee will have to do. Does anyone have any stevia recommendations for me? Please let me know what you are using!
I hope you enjoy this cake! Definitely try this out at the lower temperature!
Happy holidays to all, and a happy healthy New Year to you and yours! Much love, XoXo GFG