Chocolate cake

This week will go down in my workout journey as the lost week.

An absolute black hole of coughing, sneezing, headachy miserableness, work and not very good sleep.

Repeat for the last 6 days.. I’m pretty sure I’ve eaten my weight in Zand cough drops.

Zand HerbaLozenge, Green Tea Sweet Mint, 15 Count (Pack of 3)

It’s been rotten. I’ve missed my daily work outs, my classes and all the amazing ladies there.

Therefore, I am eating chocolate cake. Granted, it’s gluten free, dairy free, cane sugar free chocolate cake.

And I can only eat about a half a piece at a time. But dang if it’s not deliciously rich and thick and satisfyingly chocolate cake.

May your week have been better than mine, but if not, eat some cake with me! Next week we will start again 😘

Good night or good morning friends!!!

Let’s eat cake 😉

Ps. If you make the cake start with room temp eggs and vanilla!! Whip the eggs for about 6-7 minutes then add the coconut palm sugar to the eggs.

Mix all the dry ingredients and sift them together. Mix dry stuff into the batter, slowly (this is gonna be a theme for this cake) Add the melted, slightly cooled, coconut oil very very slowly. I add the vanilla last, also (like you didn’t already guess) slowly.

Add parchment circles to the bottom of 2 cake pans and grease with spray coconut oil.

Try to evenly distribute the batter, seems like there is not very much but the cake will cook up thin.

I cook both rounds at the same time for just the 20 minutes and the knife comes out clean. Cool completely in the fridge.

For the frosting, I used heavy coconut cream (it’s a thing) whip up till stiff. Add 1/4 cup or less of caco powder, and slightly more coconut palm sugar.



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