Mexican Chocolate Coffee Cake

This recipe is courtesy of my P10 buddy Kelley V.  She says she was inspired to create this because "when we're working overtime and the boss always buys donuts....now I will have a sweet treat also!"

Mexican Chocolate Coffee Cake

1/3 cup natural or raw cocoa

1/3 cup + 1 tablespoon coconut flour

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper, to taste

1/2 teaspoon salt

1/2 teaspoon baking soda

6 eggs

1/2 cup agave

2 teaspoons vanilla extract

1/2 cup extra virgin coconut oil, melted

3 oz unsweetened chocolate (100%)

Preheat oven to 325F.

Line 5x9 inch loaf pan with wax paper. Grease wax paper with coconut oil.

Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.

In a food processor or blender, combine eggs, honey, and vanilla. Pulse a few times to beat together.  Add melted coconut oil and chocolate. Process/blend for 1 minute.

Add dry ingredients to food processor, and pulse to combine.

Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).

Let cool completely in the pan. Remove from pan and carefully remove wax paper.


Enjoy!