Experimenting with some cake ideas. This brownie cakey goodness is super yummy as well as being gluten free. I used home made almond meal as the flour replacement. The recipe does contain 3/4 cup of sugar but I think I might give it another try next time with a sugar replacement.
We served with a combo of mascarpone and double cream but it would be just as good served with berries or other fruit or on its own.
50 g cacao or cocoa
1/2 cup hot water
3/4 cup caster sugar
150g coconut oil
1/2 teaspoon of baking powder
1/4 teaspoon salt
100g double cream
1 teaspoon sugar
strawberries to serve
Preheat oven to 180 degrees Celcius. Grease and line tin with baking paper.
Combine cocoa or cacao with hot water.
Mix sugar, coconut oil and eggs for a few minutes or until thick and creamy.
Blend almonds until they are in a bread crumb like consistency then mix with baking powder and salt.
Mix cocoa mixture with egg mixture. Then stir through the almond meal mixture until combined.
Pour complete mixture into the tray and bake for about 40 minutes or until the outside is fairly firm.
Remove from oven and allow to cool in tray for 15 minutes then for an hour on a wire rack.
Mix double cream until thick and creamy and stir through the mascarpone and sugar to serve with strawberries.
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