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Recipe by
A soft cocoa and coconut flour cake, without butter, eggs, or milk. Ideal for breakfast or a snack: light, fragrant, and easy to prepare.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Preheat the oven to 180°C.
Step 2 of 7: Mix all the dry ingredients together (all-purpose flour, coconut flour, unsweetened cocoa). Do not add the baking powder at this stage.
Step 3 of 7: Add the water and honey to the mixture and stir until smooth.
Step 4 of 7: Add the baking powder, folding it in gently at the end.
Step 5 of 7: Pour the batter into a 20 cm springform pan, buttered or lined with parchment paper.
Step 6 of 7: Bake in the preheated oven at 180°C for about 30 minutes: check doneness with a skewer (it should come out dry).
Step 7 of 7: Remove from the oven, let cool, and serve.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving37 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 591 kJ141 kcal | 1,596 kJ382 kcal |
| Fat | 6.05 g | 16.34 g |
| of which saturated fatty acids | 4.61 g | 12.46 g |
| Carbohydrates | 18.08 g | 48.86 g |
| of which sugars | 6.76 g | 18.26 g |
| Fibre | 2.74 g | 7.41 g |
| Protein | 3.3 g | 8.91 g |
| Salt | 0.15 g | 0.4 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
