Are You Kidding Me?! Cake (gluten-free, low carb

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 1/2 cup Bittersweet chocolate
  • 8 oz Chocolate, very dark bittersweet semi-sweet
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Coconut, unsweetened

Found on justapinch.com

Description

Ingredients

• 1 1/4 c blanched almond flour
• 8 oz very dark chocolate (semi-sweet, bittersweet)
• 1/2 c unsweetened coconut milk (i use canned, first pressing)
• 1/2 c unsweetened shredded coconut
• 3 large eggs
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 2 Tbsp coconut oil
• 1/2 tsp vanilla
• 1/2 c chopped almonds for garnish
• 1/2 c chopped bittersweet chocolate for garnish (more or less as you desire)

Directions

• 1Preheat oven to 350 degrees F. Grease a 8 x 8 pan with coconut oil. 2Melt 8 oz. chocolate, 2 T. coconut oil and the coconut milk together, stirring until smooth. Remove from heat to cool slightly. 3Blend almond flour, salt and baking powder in bowl. 4Stir vanilla and eggs into slightly cooled chocolate mixture (make sure its not too hot or it will cook the eggs!), then combine with dry ingredients and mix until well blended. 5Pour into prepared 8 x 8 pan, and garnish with a sprinkle of coconut, chopped almonds and as much decadent dark chocolate chunks as you like. 6Bake at 350 for 15 minutes. DO NOT OVER BAKE!! 7This is simply chocolate bliss, especially if you want to be really naughty and top it while still warm with whipped cream....The nice thing about this cake is, you feel like youre being naughty eating it, but its actually a pretty healthy deal! I found the original recipe for this on one of those Paleo/Caveman diet websites, and it was horribly dry and somewhat tasteless. After a lot of tweaking, it is finally bursting with flavor and very moist.