Dark Chocolate Coconut-Squash Cake
Serves 415 mins prep30 mins cook
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!🎂
0 servings
What you need
tbsp coconut flour
tbsp unsweetened cocoa
cup spaghetti squash
tsp vanilla extract
tsp baking powder
tsp ground cinnamon
tbsp almond milk
tsp salt
tbsp coconut oil
Instructions
- 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!View original recipe