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MOIST Chocolate Cake

Author: POW! Kitchens
Recipe type: Dessert
Cuisine: Paleo, Gluten Free
Kid approved: yes

 

Ingredients:

  • 2 cups POW! Plantain Flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ tsp. baking soda

  • ½ tsp. baking powder

  • 1 tsp. salt

  • 1 cup butter, room temperature

  • 1 ¾ cups sugar

  • 9 eggs, room temperature

  • 1 tsp. Vanilla extract

  • 1 ¾ cup half & half (or milk)

  • ¼ cup coconut oil, liquefied and cooled

 

Instructions:

  1. Preheat oven to 350◦F. Grease two 8-inch or 9-inch baking pans

  2. Mix coconut flour, cocoa powder, baking soda, baking powder, and salt; set aside.

  3. In a separate bowl mix butter, vanilla, and sugar. Add eggs and beat high until smooth. Gradually add flour by alternating with half & half. Add coconut oil. Beat batter on high speed until well mixed. Spoon batter into the cake pans.

  4. Bake for 40 -50 minutes, or until knife inserted into the center of cake comes out almost clean.

  5. Cool for 10 minutes before removing from pans. Once removed from pans, cool completely.

  6. Frost 1st cake then layer 2nd cake on top and frost all around and decorate.

  7. Enjoy!

 

 

Plantain Flour Chocolate Cake
Plantain Flour Chocolate Cake
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