Mexican Chocolate Coffee Cake
Nutrivore Score: 197
Ingredients
- 1/3 cup coconut flour plus 1 tablespoon
- 1/3 cup cacao powder
- 1 teaspoon cinnamon ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 large eggs
- 1/2 cup honey
- 1/2 cup blackstrap molasses
- 2 teaspoons vanilla extract
- 1/2 cup coconut oil melted
- 3 ounces unsweetened chocolate melted
Instructions
- Preheat the oven to 325 F. Line a 9 x 5 inch loaf pan with parchment paper. Grease the parchment paper with coconut oil.
- Sift the coconut flour, cacao powder, cinnamon, cayenne, baking soda, and salt into a small bowl.
- In a food processor or blender, combine the eggs, honey, molasses, and vanilla. Pulse a few times to combine. Add the melted coconut oil and chocolate and process for 1 minute.
- Add the dry ingredients to the food processor or blender and pulse to combine.
- Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes (test at the 55-minute mark).
- Let the coffee cake cool completely in the pan. Remove from the pan and carefully remove the wax paper. Store in a 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.
Nutrition
Nutrition Facts
Mexican Chocolate Coffee Cake
Amount per Serving
Calories
253
% Daily Value*
Fat
16
g
25
%
Saturated Fat
11
g
69
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
93
mg
31
%
Sodium
193
mg
8
%
Potassium
345
mg
10
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
23
g
26
%
Protein
5
g
10
%
Vitamin A
170
IU
3
%
Vitamin C
0.1
mg
0
%
Calcium
56
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.