A soft cocoa and coconut flour cake, without butter, eggs, or milk. Ideal for breakfast or a snack: light, fragrant, and easy to prepare.
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Preheat the oven to 180°C.
Mix all the dry ingredients together (all-purpose flour, coconut flour, unsweetened cocoa). Do not add the baking powder at this stage.
Add the water and honey to the mixture and stir until smooth.
Add the baking powder, folding it in gently at the end.
Pour the batter into a 20 cm springform pan, buttered or lined with parchment paper.
Bake in the preheated oven at 180°C for about 30 minutes: check doneness with a skewer (it should come out dry).
Remove from the oven, let cool, and serve.
20 cm springform pan
Mixing bowl
Whisk or spoon
Oven
Original recipe from the Instagram profile LovelyFitFood. You can add dark chocolate chips for a more indulgent version.
Italia, Toscana
| Energy (kcal) | 361.25 |
| Carbohydrates (g) | 51.74 |
| of which Sugars (g) | 22.7 |
| Fat (g) | 12.88 |
| of which Saturates (g) | 10.84 |
| Protein (g) | 6.15 |
| Fiber (g) | 3.67 |
| Sale (g) | 0.39 |
