Everyone loves this Mocha Cake and it happens to be gluten-free. Delicious on its own, and for a special dessert, top it with fresh whipped cream. You might find yourself enjoying it for breakfast or snacking on it, if there is any left.
Serves 6 to 8
2 organic eggs
1 cup strong organic black coffee
1/4 cup melted organic extra-virgin coconut oil or butter
1/2 cup organic maple syrup
1 teaspoon organic vanilla extract
3/4 cup brown teff flour
1/2 cup organic cocoa powder
1/3 cup organic brown rice flour
1/4 cup organic coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup organic dark chocolate chips
- Preheat the oven to 350ºF. Lightly oil a 9-inch round cake pan or a standard loaf pan.
- Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
- Pour the batter into the prepared pan, scraping the bowl to get every last speck of mocha goodness. Decorate the top with the remaining chocolate chips.
- Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
Photos by Tracey Eller