Fluffy and Moist Cacao Cake - Adjustable for non-Cacao Flavor also
Recipe by Nereda Haque, PMP - 8-28-2019
Fluffy and moist Cacao Cake
In a large bowl, put in all of the following dry ingredients - (see where you might find ingredients in brackets):
1 cup of almond flour (yellow and without skins - available in most grocery stores)
3/4 cup of sorghum flour - some Whole Foods stores or try Amazon or find in some Indian markets
1/2 cup of sweet potato flour (we found it in a Chinese market - don't use potato starch)
1/4 of arrowroot (available in most grocery stores - it's a great replacement for corn flour which is high in lectins)
1 cup of coconut flour
1/2 cup of finely shredded, unsweetened coconut flour (Whole Foods)
1 tsp of baking soda
3/4 cup of Monk Fruit, Just Like Sugar, Serve or something similar
1 1/2 tsp of Xanthan gum (found at Whole Foods, or grocery store)
3 tablespoons of Cacao powder (Trader Joe's or Whole Foods)
3/4 tablespoon of ground ginger (reasonably priced at an Indian market)
1 tablespoon of ground cinnamon (reasonably priced at an Indian market)
1 1/2 cups of walnut halves - chopped in about 1/4 inch size, makes 1 cup of chopped walnuts (cheapest in the 3 lb bag at Costco)
1/2 tsp of finely ground sea salt
Wet Ingredients:
5 eggs (I used pastured eggs)
French Butter, 1 8.8 oz package sold at Trader Joe's. Can be replaced with pastured butter, coconut oil, red palm oil, or ghee
2 teaspoons of real vanilla bean liquid (Trader's Joe's or see look for real vanilla in your grocery store
1 tablespoon of apple cider vinegar
Preheat your oven to 375 degrees. Put the dry ingredients into a large bowl and mix thoroughly smoothing out any lumps. Crack the eggs into a smaller bowl, add the vanilla, then add the butter, ghee or preferred oil once it is cool. Add the wet ingredients to the dry ingredients and mix well. Mixture should be moist but not wet. Put finished mixture into a 8' square or similar sized cake pan and smooth the top of a cake with the back of a spoon or spatula. In an 8" square pan the height of the cake is 1.5 inches so your pan can be smaller.
Put your cake in the middle of a preheated 375 degree oven or bake in a convection oven at this temperature. Expect this cake to be cooked in 16 minutes. Bon appetit.
Fluffy and moist Cacao Cake
In a large bowl, put in all of the following dry ingredients - (see where you might find ingredients in brackets):
1 cup of almond flour (yellow and without skins - available in most grocery stores)
3/4 cup of sorghum flour - some Whole Foods stores or try Amazon or find in some Indian markets
1/2 cup of sweet potato flour (we found it in a Chinese market - don't use potato starch)
1/4 of arrowroot (available in most grocery stores - it's a great replacement for corn flour which is high in lectins)
1 cup of coconut flour
1/2 cup of finely shredded, unsweetened coconut flour (Whole Foods)
1 tsp of baking soda
3/4 cup of Monk Fruit, Just Like Sugar, Serve or something similar
1 1/2 tsp of Xanthan gum (found at Whole Foods, or grocery store)
3 tablespoons of Cacao powder (Trader Joe's or Whole Foods)
3/4 tablespoon of ground ginger (reasonably priced at an Indian market)
1 tablespoon of ground cinnamon (reasonably priced at an Indian market)
1 1/2 cups of walnut halves - chopped in about 1/4 inch size, makes 1 cup of chopped walnuts (cheapest in the 3 lb bag at Costco)
1/2 tsp of finely ground sea salt
Wet Ingredients:
5 eggs (I used pastured eggs)
French Butter, 1 8.8 oz package sold at Trader Joe's. Can be replaced with pastured butter, coconut oil, red palm oil, or ghee
2 teaspoons of real vanilla bean liquid (Trader's Joe's or see look for real vanilla in your grocery store
1 tablespoon of apple cider vinegar
Preheat your oven to 375 degrees. Put the dry ingredients into a large bowl and mix thoroughly smoothing out any lumps. Crack the eggs into a smaller bowl, add the vanilla, then add the butter, ghee or preferred oil once it is cool. Add the wet ingredients to the dry ingredients and mix well. Mixture should be moist but not wet. Put finished mixture into a 8' square or similar sized cake pan and smooth the top of a cake with the back of a spoon or spatula. In an 8" square pan the height of the cake is 1.5 inches so your pan can be smaller.
Put your cake in the middle of a preheated 375 degree oven or bake in a convection oven at this temperature. Expect this cake to be cooked in 16 minutes. Bon appetit.