1/2 cup (2 3/4 oz) Naked Chocolate or a good quality unsweetened dark cocoa powder such as Valrhona
1/2 cup (2 3/4 oz) coconut flour
2 1/2 teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
6 organic eggs
1/2 cup raw honey, organic maple syrup or your choice of sweetener
1/2 cup (4 1/2 fl oz) extra virgin olive oil
1/2 cup coconut milk
1 teaspoon vanilla bean paste
Preheat oven to 160°C / 320°F – fan forced.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
Add the eggs, honey, vanilla, coconut milk and olive oil.
Mix well until smooth and combined – a whisk works well for this.
Pour into a 20 cm (9 inch) baking tin lined with baking paper.
Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 mins to make sure as oven temps may vary.
Remove from the oven and cool.