1/2 cup coconut flour
1/4 cup almond flour
2 teaspoons grain free baking powder* (see recipe below)
1/2 cup unsweetened cocoa powder
13.5 ounce can full fat coconut milk
1/2 cup honey
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Line an 8x8 inch square baking sheet with parchment paper, so you can easily "lift" the cake out. Sift coconut flour, almond flour, baking powder and cocoa powder into the bowl of your stand mixer (or large mixing bowl). Mix your dry ingredients until they are all combined. Place coconut milk, honey, eggs and vanilla extract inside your blender. Blend on low speed for 10-15 seconds until all ingredients are thoroughly combined.
With your stand mixer on low speed, slowly pour wet ingredients into dry. Mix just enough for everything to combine. Stop the mixer once or so to make sure there are no dry ingredients left at the bottom. Do not over-mix the batter. It should look like chocolate mouse.
Pour chocolate batter evenly into your lined pan. Bake for 50 minutes. Remove from oven and allow it to cool in the pan for 10 minutes prior to transferring it to a cooling rack. To store, refrigerate for up to a week.
Grain Free Baking Powder Ingredients and Instructions:
1 tablespoon baking soda
2 tablespoons cream of tartar
2 tablespoons starch (potato, arrowroot, tapioca)
In a small bowl, mix all ingredients and then sift into a small airtight container.
Recipe Credit: Laura Fuentes