Dark Chocolate Coconut-Squash Cake
Serves 4
15 mins prep
30 mins cook
45 mins total
This Dark Chocolate Coconut-Squash Cake I was a little skeptical - okay that's a lie, I was VERY skeptical - about. 🍫🍰 I didn’t come across anything similar online that I could base this off of, so my hopes getting something edible were quite low. To my beginner's luck, it turned out perfect on the first try! A perfectly dense, rich, dark chocolate cake. Probably going to make some more again tomorrow coz why not? Thanks to @paleofoundation and @sweetleafstevia I've got enough SweetLeaf® Stevia Sweetener to make these everyday for a month!🎂
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- Preheat the oven to 325°F. - In a small bowl, uniformly mix dry ingredients. - In a large whisk together wet ingredients. - Sift dry ingredients to wet and whisk to form a thick batter. - Transfer spaghetti squash in and stir till incorporated. - Beat egg white using a hand mixer to form stiff peaks. Gently fold into batter. - Grease 2 5” x 5” inch glass dishes or cake pans and pour batter in, flattening with a spatula. Bake for 30 minutes or till a toothpick inserted into center comes out dry. - Remove from oven and cool for 15 minutes. - In a small bowl, combine ingredients for the glaze. - Spread glaze between cake layers, on top and along sides!