Ingredients and preparation:
150g Almond flour ( I used that back than due to less carbs, but would’t buy again for some reasons) – you can also use plain flour
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.