Of which 17.2 g sugars and 13.7 g saturated fat.
No-added-sugar version: 238 kcal and 3.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Magnesium (cocoa)
Allergens egg
Coconut flour chocolate cake
An intense chocolate cake made only with coconut flour, lactose-free.
Ingredients
- 1 cup coconut flour (112 g / 4 oz)
- ½ cup 100% cocoa powder (60 g / 2 oz)
- ⅔ cup white or brown sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (200 g)
- 1 tsp baking soda (5 g)
- 1 tsp baking powder (4 g)
- ½ tsp salt (3 g)
- 6 eggs (300 g / 10½ oz)
- ½ cup melted coconut oil (100 g / 3½ oz)
- ¾ cup coconut milk, or water (180 g / 6½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F). Grease and line the pan (coconut flour sticks easily).
- Sift and combine the dry ingredients: coconut flour, cocoa, sugar, baking soda, baking powder and salt.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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