Ingredients and preparation:
150g Almond flour ( I used that back than due to less carbs, but would’t buy again for some reasons)
40g Cocoa powder
80ml Coconut Oil or rapeseed oil
200ml warm water (or homemade oat milk)
Preheat your oven to 180C and prepare a flat casserole dish or silicone baking tin.
Mix almond flour and cocoa powder in a mixing bowl, add in erythritol. The coconut oil should be melted, for this, heat it in the microwave (if you live in Scotland or another cold country – otherwise let stand outside in the sunshine, lol).
Add coconut oil and water to the flour, cocoa powder mixture and whisk until you have a sticky batter. Spread in the baking pan and bake for 45 minutes, use a raw spaghetti to see if the dough is still raw or fully baked through, then take out and allow to cool.
The cake has become delicious, has a juicy consistency, even without eggs or cream.
Serve warm with some homemade nice cream.