Coconut Flour Chocolate Cake with Blue Lily Organics

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Visit : https://bluelilyorganics.com/

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Recently my family and I started trying to eat more healthy and have made an honest attempt to stop using regular flour…with that said, it has been a struggle for me to figure out what I could replace it with, not knowing a lot about all of my options. I did a little bit of searching on the internet and discovered coconut flour…wow! How could I have never known about coconut flour? How had we went several months deprived and not knowing that there was a super great healthy option out there!? I did a little searching and reading reviews and decided that I would love to try the coconut flour from Blue Lily Organics via Amazon. After placing my order for their 3 lb bag, my shipment arrived super quickly, and everything was absolutely perfect. I tend to worry that my food items are going to leak or bust in transit, but everything I ordered from Blue Lily Organics was perfect! ( I also ordered their Raw Cacao Powder, Unsweetened and Unsalted Toasted Coconut Chips and their Cinnamon Sticks )

For my first baking endeavor with the coconut flour, I decided to go with a Coconut Flour Chocolate Cake with Honey Glaze topped with Toasted Coconut Chips. Here is the recipe I used, though I did skip their chocolate glaze and made mine with a honey glaze instead:

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To get started, you’ll want to preheat your oven to 350°F. Grease an 8 ½” x 4 ½” loaf pan and set it aside. ( though in my case I used silicone molds instead ) I do also want to point out that the original recipe called for Dutch Cocoa powder and said that using cacao powder would not be a good thing to do, but if you cannot tell from my previous posts, I don’t follow directions well and gave it a go anyway! This cake turned out moist and delicious…again, it’s a bit dense, but the original recipe said that it would be dense and most of those who commented said that following the original recipe, the cake was very dry…maybe it was my farm fresh eggs, I am not sure, but I do know that even making a change that was a no-no, it is delicious!

Sift together:
1/2 cup coconut flour
1 teaspoon baking powder
Set the flour mixture aside.

melt together:
6 tablespoons butter
1/2 cup cacao powder
In either the microwave or a saucepan
If you are using a saucepan, transfer the melted chocolate to a large mixing bowl once it is completely smooth.

To the bowl with the melted butter-cocoa mixture, add:
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs
Whisk until smooth. Add the coconut flour-baking powder mixture and whisk again until completely smooth.

Pour the batter into the prepared loaf pan and let it rest for 10 minutes.
Bake the loaf until a cake tester (or toothpick) inserted into the middle comes out clean, about 35 to 45 minutes.
Cool the cake in the pan for 30 minutes, then turn it out onto a rack to cool completely.

Then add your glaze and coconut chips if desired & enjoy!!

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Our cake turned out absolutely amazing and I would like to point out for those like me who have never used coconut flour before that the texture is quite a bit different from the flour you are probably used to using and this is OK! The cake came out super duper moist and amazing! It was a bit thicker and more dense than my typical cakes, but I found it to be absolutely amazing and our entire family was very pleased with the outcome and taste!!

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I found the Blue Lily Organics Coconut Flour to be absolutely amazing, high quality and it helped deliver absolutely amazing cake results! I will for sure be sticking with this new found amazingness and think that this is quite a bargain, especially considering I am unable to find coconut flour locally at all and 3 lbs lasts us quite a long time! We are hooked and I truly believe this little discovery has changed our lives!

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