For many people, going on a limiting diet feels like martyrdom. Thankfully I don’t believe in such nonsense, hence this recipe. This chocolate cake, despite the fact that it does not contain the traditional ingredients of a cake such as sugar and wheat flour, tastes very sinful. It’s actually very good for your health; it’s rich with fiber, protein, healthy fat, and antioxidants. In this cake, almond meal replaces the flour and instead of sugar I use Xylitol. Xylitol is a natural sweetener made from birch trees. It does not affect insulin, so it’s safe for diabetics. Xylitol tastes and feels like sugar, has 33% less calories than sugar, and it’s also good for your teeth. Enough said, one bite is worth a thousand words.
Prep time: 10 minutes.
Baking time: 30-35 minutes.
¾ cup Xylitol
¾ cup coconut oil – melted
1 tbsp vanilla extract
1/2 cup plant-based milk (soy, almond, coconut, etc.)
1 ½ cup almond meal
½ cup cocoa powder
½ tsp baking powder
1/3 cup cocoa nibs – optional
Coconut oil spray - for the pan.
Preheat the oven to 350F/180C
Mix Xylitol with coconut oil and vanilla extract. Add eggs, one at a time. Add milk.
Add almond meal, cocoa powder, and baking powder. Mix until all ingredients are thoroughly combined.
Add cocoa nibs (optional) to the batter and mix.
Spray 7’X11” pan with coconut oil spray and pour the batter into it.
Bake for 30-35 minutes.
Keep in fridge.