Oh, and it is...so rich but so good.
Indulge is available right now for 20% off the normal price! Check it out here.
Since you won't be reading after seeing this picture, here's the recipe. See more about this ebook following the recipe. Indulge is 20% off right now and I'm giving one of you a copy so make sure you check it out after you print off the recipe!
Chocolate Truffle Cake
Recipe from Indulge by Carol Lovett
(grain/gluten/dairy/nut-free) printable recipe
1/2 cup raw honey
1/4 cup extra virgin coconut oil
4 large egg yolks or 2 large eggs
1/2 cup full fat coconut milk
1/2 cup unsweetened regular cocoa powder
1/2 tbsp vanilla extract
1/4 tsp cream of tartar
1/8 tsp baking soda
1/8 tsp salt
Preheat oven to 350° F. Line the bottom of a 7 inch spring form pan with parchment paper. In a bowl, cream together honey and coconut oil. Mix in the egg yolks (or 2 large eggs). Add to the mixture, coconut milk, cocoa powder, vanilla, cream of tartar, baking soda, and salt. Mix until smooth. Pour the mixture into the spring form pan. Bake for 25-30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. (You want a dense cake when finished so the toothpick should not come out clean.) Let the cake set for at least 5 hours before cutting and serving.
Makes 8 servings. Serve plain or with a recipe of Double Double Caramel Sauce (recipe in Indulge).
Note: Carol recommends 4 egg yolks for a richer batter.
If you've been following my blog, you know that I avoid gluten and use non-gluten flours like coconut or almond flour. I prefer cooking over baking (most of my desserts are no-bake), so when it comes to baking cakes and cookies and all of those things, I leave that up to people like Carol. I made this Chocolate Truffle Cake twice now and it's a winner. My young niece practically devoured the first batch (as she did when I made the coffee cake as well).
If you are grain, gluten, and/or dairy free, Indulge has over 70 dessert recipes including Classic Vanilla Cake (using either coconut or almond flour), Apple Pear Crisp, Berry Danishes, Banana Loaf, Eggless Lemon Bars, and more. The book also introduces you to ingredients, baking prep and methods, and tells you how to switch ingredients. Besides the cake, cookies, bars, and pies, you also get a number of recipes for icings and sauces. Seriously, regardless of how often you eat sweets, if you ever need to make a grain/gluten free dessert, you want this book. Find out more about the ebook and see more pictures of the recipes from Indulge, here.
Indulge is available right now for 20% off the normal price! Check it out here.
[Giveaway Closed]
Win a Copy of Indulge!
To enter to win copy of the ebook (PDF file), Indulge: 70 Grain Free Desserts by Carol Lovett, use the Rafflecopter widget below. Giveaway ends August 5th at 12am. Good luck!
a Rafflecopter giveaway
And don't forget that if you don't want to wait or you don't win, Indulge is 20% off for a limited time! Get it HERE.
Recipe and photo reprinted with permission by Carol Lovett.
Shared at: Allergy Free Wednesdays
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Thanks for the giveaway!
ReplyDeleteThank you for this recipe. Please confirm how much unsweetened regular cocoa powder.
ReplyDeleteThanks for catching that...it's 1/2 cup.
ReplyDeleteI love your blog! And am always excited to try your recipes out! Thanks for sharing them!
ReplyDeleteThis recipe looks amazing...can't wait to try it!
ReplyDeleteLooks yummy!!! What is the best brand of coconut milk you have used....seen some with other ingredients in them.
ReplyDeleteI would love to win this book!
ReplyDeleteGreat giveaway! Thanks!
ReplyDeleteI love your recipes! and I'm trying real hard to eat grain free, sugar free. So far I have lost 100 pounds, but still need to lose more weight. I would really love to win these book!.
ReplyDeleteThanks Kelly, and congrats on your weight loss! And how do you feel? I like to think that is more important than any number. :) If you need any help or resources, ask anytime. Good luck!
ReplyDeleteWould love to have this book! And I love your blog and your recipes are always delicious:-)
ReplyDeleteThanks Maxine!
ReplyDeleteI'm working on transitioning my family to a more grain-free lifestyle, and this would be fantastic to have.
ReplyDeleteI really enjoy your blog and recipes. I would love to win your cookbook! A great addition to my healthy eating/living arsenal.
ReplyDeleteCan't wait to try this!!!!!
ReplyDeleteThanks for all your awesome recipies!
ReplyDeleteyep, I could handle this! Featuring your recipe this week! Thank you!
ReplyDeleteThanks Tessa!
ReplyDeletei made this and it flopped, I don't use honey as its to high in glycemic index and my husband is diabetic. I used just like sugar powder for the fist time and it was awful.Can i use erythritol granulated or will it flop again??? by flop I mean it did not rise and was still raw
ReplyDeleteHi Joey...I'm sorry it flopped for you, but sugar powder will not work in place of the honey. If you use a granulated sweetener, it will change the desired result. This is Carol's recipe (from Ditch the Wheat), but she did not provide a substitute for honey, so I could not say what else would work. I am not familiar with erythritol or anything like that, so I'm not sure if it would work...though I'd guess it would take some adjusting and would completed change the recipe. Sorry I couldn't help more, but I'd suggest finding a similar recipe that uses erythritol or another low glycemic sweetener. A couple of blogs you could check out would be "I breathe I'm hungry" or "All Day I Dream About Food." Good luck!
ReplyDelete