This cake makes a beautiful dessert cake. It is lovely with melted chocolate, as above, or with strawberries and cream. It is also lovely to have for afternoon tea as is, dusted with icing sugar or iced. To make it healthier you can replace all or some of the plain flour with wholemeal flour.
I try to keep the sugar intake for my family on the low side. It is OK to have things like this occasionally though. The important thing is that you eat healthy most of the time.
1 1/3 cups plain flour
1 cup coconut sugar
1/3 cup cacao
1 teas bicarb soda
1/2 teas salt
1 teas vanilla
1 tab apple cider vinegar
1/2 cup coconut oil
1 cup water
1) Measure dry ingredients into a large bowl. Mix well.
2) Melt coconut oil. Measure wet ingredients into a smaller bowl. Add the coconut oil. Don't worry if the coconut oil starts to solidify. Mix well.
3) Add wet ingredients to the dry ingredients. Mix well.
4) Place cake mixture into a lined loaf tin, approx. 22 x 14 cm.
5) Bake at 180'C (160' C fan forced) until cooked through. Do not overbake so cake stays moist. I forgot to time it, but I think it took approx. 40 mins.
6) Leave cake in tin for about 5 mins before removing.
7) Place on a cake rack to cool.
To Melt Chocolate
Put about 3cm of water in a saucepan. Sit a bowl on the saucepan, one that's big enough to be supported in the top of the saucepan. Place chocolate melts or broken up chocolate in the bowl. Turn hot plate onto a low-medium heat. Heat slowly until chocolate melts.
If the choc goes hard instead of melting, you may have heated it too quickly. Another reason could be that a bit of water got into the chocolate. Even one drop of water may cause the chocolate to go hard.