This is a winner. It’s one of those desserts that has a thicker icing than cake – totally my style. You could actually just make the icing and treat it like a pudding. No eggs, no cream, no milk, no unhealthy fats, no white flour, no white sugar, no guilt. Have that second or third slice and feel good about it, and not just because it’s good for you; it tastes so decadent! Enjoy!

Set this big bowl aside. In a smaller-sized bowl, combine all the liquids for the cake. Now, coconut oil will harden if in a slightly cooler temperature, so I set this smaller bowl  atop a double broiler to melt the coconut oil and allow it to evenly distribute throughout the liquid mixture.

A double broiler works like this: smaller saucepan with boiling water, a larger saucepan that fits on top with whatever you want to melt in it. It indirectly melts/warms sensitive things such as chocolate, candy, milk, and basically anything that you do not want to burn.

Add this liquid mixture to the previously prepared dry mixture.

Whisk whisk whisk.

I used my clean hands to coat the bottom of a 10-inch round glass pan with coconut oil.

Then, popped the cake batter in the oven for 25 minutes at 375 degrees F.

While that bakes, prepare the icing.

Make sue to melt 1 bar of your favorite dark chocolate on the double broiler.

Combine all together in the food processor until well combined to creamy craziness.

Check the consistency: thick, yet fluffy.

When the cake is done, it’ll look as such:

 

I placed this in the freezer for a few minutes to speed up its cooling down trajectory.  Then, when cool enough, I layered the icing on top.

Bon Appetit!

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