Paleo-friendly Coconut Chocolate Coffee Cake
 
Prep time
Cook time
Total time
 
Created by:
Serves: 4-6
What you need
  • What you'll need:
  • (all ingredients are available at Whole Foods or Natural Grocers/health sections; my ordering recommendations listed)
  • two medium-sized glass bowls for mixing & one square glass baking dish (8"x8")
  • coconut oil for greasing baking dish
  • 4 eggs
  • ½ cup full-fat coconut milk
  • ¼ cup coconut butter (I use this brand)
  • ½ cup brewed coffee or espresso, as strong as you like
  • ¼ cup grade B maple syrup (I use this brand)
  • 1 tsp. vanilla extract (I use this brand)
  • ½ cup almond flour (I use this brand)
  • ½ cup + 1 Tbs coconut flour (I use this brand)
  • ½ tsp. baking soda
  • pinch of sea salt (I use this brand)
  • 1 cup dark chocolate chips
  • ½ cup unsweetened coconut flakes (I got mine here)
What to do
  1. Preheat the oven to 350° F.
  2. Combine the first 6 ingredients (eggs, coconut milk, coconut butter, coffee, maple syrup, and vanilla) in a bowl. Mix them together. I always use my favorite kitchen tool, my stick blender, to do the mixing.
  3. In a separate bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir.
  4. Add the liquid, a little at a time, to the dry ingredients, mashing and stirring the mixture until smooth. Then, add half the chocolate chips to the mixture and stir them in.
  5. Pour/push the mixture into the greased baking dish, smoothing it out with a spatula.
  6. Top with coconut flakes, then chocolate chips.
  7. Bake for 35 minutes, then allow it to cool. Or eat it right away and burn your tongue. Whatever.
Recipe by Real Food Liz at https://realfoodliz.com/coconut-chocolate-coffee-cake-paleo/