Chocolate Chip Coconut Cake

Chocolate Chip Coconut Cake

Recipe:

  • scant 1 C Coconut Flour
  • 3/4 C White Rice Flour
  • 1/3 C Arrowroot Powder
  • 1 tsp Xanthum Gum
  • 2 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 C Sugar
  • 1/2 C Coconut Oil, room temp
  • 2 Large Eggs + 1 Yolk
  • 2 tsp Vanilla
  • 1 C Coconut Milk
  • 3/4 C Shredded Coconut
  • 1 C Mini Dark Chocolate Chips Extra chocolate chips and coarse sugar for the top, optional

Preheat oven to 350 degrees.

In a medium bowl, combine coconut flour, rice flour, arrowroot, xanthum gum, baking powder and salt. Stir together until well combined. Set aside.

In the bowl of an electric mixer, beat sugar and coconut oil on medium speed for 2-3 minutes. Scrape down the bowl. Add the eggs and yolk, one at a time, beating about 30 seconds between each. Add the vanilla. Turn the mixer to the lowest setting. Alternate adding the flour mixture and the coconut milk. Stir until just mixed. Remove from mix stand. Add the shredded coconut and chocolate chips and fold in by hand with a spatula. The mixture will be quite thick.

Spread batter into a springform pan. Make sure to get the batter evenly distributed all the way to the edges of the circle. I use my hands to gently press it into shape (but don't squish it down). Sprinkle the top with coarse sugar and chocolate chips, if you'd like.

Bake in preheated oven for 35 minutes, until lightly browned and center is done when checked with toothpick.

Remove from oven and cool completely. Remove from pan and store in an airtight container.

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