Скачать или смотреть GUILT-FREE Chocolate Cake (no sugar added)

If you follow me on some of my other socials, you've probably seen this recipe come around a time or two. Any time I'm in the mood for chocolate cake, THIS is my go-to recipe. It's moist and decadent without being overly rich. Here are the ingredients:

Batter (makes two 9" cakes):
6 eggs
6 tbsp melted coconut oil
1/2 cup cocoa powder
1/2 cup coconut flour
1 cup powdered sweetener (I used monkfruit)
1/2 tsp baking soda
1 tsp baking powder
6 tbsp hot unsweetened coconut milk
Frosting:
3 cups sugar-free chocolate chips
1 and 1/2 cup chilled unsweetened coconut cream

Preheat oven to 350 degrees. Using a hand mixer, beat eggs until they are fluffy (about 3 times the size). Then mix in the melted coconut oil. Once incorporated, mix in all remaining dry ingredients one at a time. The batter will become slightly thick. Add HOT coconut milk and mix until evenly combined. Then separate the cake batter between two greased and lined cake pans. Bake for about 20-25 minutes, or until a toothpick comes out clean. (Alternatively, this recipe can be baked in a 13x9 baking dish. Bake for 350 at 35-40 minutes)

Once cakes have cooled, add chocolate chips and chilled coconut cream to a bowl. Microwave at intervals of 30 seconds until melted. The frosting should be thick and glossy. If the frosting becomes very thin and runny, let it cool a little longer before assembling the layered cake.