Mocha Cake
Everyone loves this Mocha Cake and it happens to be gluten-free. Delicious on its own, and for a special dessert, top it with fresh whipped cream. You might find yourself enjoying it for breakfast or snacking on it, if there is any left.
Author: Leslie Cerier
Serves: 6-8
Ingredients
- 2 organic eggs
- 1 cup strong organic black coffee
- ¼ cup melted organic extra-virgin coconut oil or butter
- ½ cup organic maple syrup
- 1 teaspoon organic vanilla extract
- ¾ cup Maskal Teff® brown flour
- ½ cup organic cocoa powder
- ⅓ cup organic brown rice flour
- ¼ cup organic coconut flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup organic dark chocolate chips
Instructions
- Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan or a standard loaf pan.
- Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back ¼ cup of chocolate chips, and stir until thoroughly combined.
- Pour the batter into the prepared pan, scraping the bowl to get every last speck of mocha goodness. Decorate the top with the remaining chocolate chips.
- Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
