Chocolate Cake

Ingredients

• 1 ¾ cups cake flour
• 2 cups Suganon Xylitol
• ¼ cup cocoa
• 1 ½ t baking powder
• 1 ½ t baking soda
• 1 t Himalayan rock salt
• 2 eggs
• 1 cup milk
• ½ cup coconut/olive oil
• 2 t vanilla extract
• 1 cup boiling water

 

Method for the cake

1. Heat oven to 180° Celsius then grease and flour two 20cm baking pans.
2. Stir together the flour, Suganon Xylitol, cocoa, baking powder, baking soda and salt in a large bowl.
3. Add eggs, milk, oil, and vanilla extract then beat on medium speed with a mixer for 2 minutes.
4. Stir in boiling water (the batter will be thin) then pour into prepared pans.
5. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean.
6. Remove from the pans, place on a cooling rack and allow to cool completely.

 

Ingredients

• 1 cup raw cocoa powder
• ½ cup coconut oil (or coconut butter)
• 2 T Suganon Xylitol
• ½ t vanilla extract
• Pinch Himalayan rock salt

 

Method for the icing

1. Pop your Suganon Xylitol in a blender and pulse until powdered. Add in the remaining ingredients, blend briefly then ice your cake generously!

* Note: Coconut oil starts to melt once the temperature gets above 22° Celsius or so. Depending on how warm your house is, you might have to add a bit more cocoa powder if your coconut oil has melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid. If it’s very hot, you may need to use butter instead of coconut oil.