GLUTEN FREE MEXICAN CHOCOLATE COFFEE CAKE

Gluten Free Mexican Chocolate Coffee Cake image

Provided by @MakeItYours

Number Of Ingredients 13

Servings: 20
Preparation Time: 70 minutes total
1/3 cup natural or raw cocoa
1/3 cup + 1 tablespoon coconut flour
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt
1/2 teaspoon baking soda
6 eggs
1 cup honey
2 teaspoons vanilla extract
1/2 cup extra virgin coconut oil, melted
3 oz unsweetened chocolate (100%)

Steps:

Preheat oven to 325F. Line 5x9 inch loaf pan with wax paper. Grease wax paper with coconut oil.
Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate. Process/blend for 1 minute.
Add dry ingredients to food processor, and pulse to combine.
Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!
Recipe submitted by Sarah, Marietta