Carob and Cocoa Cake

Carob and Cocoa Cake


5 eggs
5 table spoons coconut flour
2 table spoons carob
1 tale spoon cocoa
3 tablespoons Swerve sweetener  or allowed sweetener (or less, up to taste)
1 teaspoon baking powder
pinch of salt

3 table spoons coconut oil (leave it on room temperature or low heat to become liquid)
150ml coconut cream (or almond milk)
1 teaspoon coconut liquid stevia
1 teaspoon vanilla extract (optional)

Preheat oven to 180 degrees C / 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan. (it is also great and easier if baking paper is used)
Whisk dry ingredients together. Set aside.

In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.


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