Enjoy the rich flavors of coffee and Mexican chocolate in this coffee cake that fits the Paleo diet. It's ideal for dessert, brunch, or breakfast!
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp chili powder. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 4 eggs. 1/2 cup brewed coffee, cooled. 1 tsp vanilla extract. 1/2 cup dark chocolate chips or chunks Paleo-friendly.
Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil. In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, salt, cinnamon, and chili powder. In another bowl, whisk together melted coconut oil, honey or maple syrup, eggs, brewed coffee, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Fold in dark chocolate chips or chunks. Pour batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, slice and serve. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
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