Mexican Chocolate Coffee Cake

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Servings: 12 Prep: 15 min Cook: 60 min Dairy Free Gluten Free Paleo Blender Food Processor Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Unsweetened Chocolate, Coconut Flour, Cacao Powder, Cinnamon

Ingredients

parchment paper ⚠

½ cup coconut oil, plus more for greasing

3 ounces unsweetened chocolate ⚠

6 ½ tablespoons coconut flour ⚠

⅓ cup cacao powder ⚠

1 teaspoon cinnamon ⚠

½ teaspoon cayenne pepper

½ teaspoon baking soda

½ teaspoon sea salt

6 large eggs

½ cup honey

½ cup blackstrap molasses

2 teaspoons vanilla

1. Preheat oven to 325F. Line a 9x5 inch loaf pan with parchment paper.

2. Melt coconut oil and chocolate separately. Grease the parchment paper with coconut oil.

3. Sift the coconut flour, cacao powder, cinnamon, cayenne, baking soda, and salt into a small bowl.

4. In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to combine.

5. Add the melted coconut oil and chocolate and process for 1 minute.

6. Add the dry ingredients to the food processor or blender and pulse to combine.

7. Pour the batter into the prepared loaf pan and bake for 55-60 minutes (test at the 55 minute mark).

8. Let the coffee cake cool completely in the pan. Remove from the pan and carefully remove the parchment paper.

9. Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 6 months.