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Dark Chocolate Coconut-Squash Cake | Hayl's Kitchen

Dark Chocolate Coconut-Squash Cake

Dark Chocolate Coconut-Squash Cake

15 mins prepServes 4

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!🎂

4 servings

What you need

coconut flour

3 tbsp coconut flour

apple cider vinegar

¾ tsp apple cider vinegar

unsweetened cocoa

6 tbsp unsweetened cocoa

spaghetti squash

½ cup spaghetti squash

vanilla extract

½ tsp vanilla extract

baking powder

1 tsp baking powder

ground cinnamon

¼ tsp ground cinnamon

almond milk

6 tbsp almond milk

salt

egg white

coconut oil

1 tbsp coconut oil

stevia

egg

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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!

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