Gluten-Free Sticky Chocolate Cake

This gluten-free sticky chocolate cake with coconut flour is a dense, intense chocolate experience with a distinct coconut flavour that really comes through. The coconut flour brings both a unique, rich texture and a depth of flavour that makes this cake something truly special. Easy to bake and perfectly gooey – a favourite for everyone who loves the combination of chocolate and coconut. Top with cream, berries or a scoop of ice cream to lift the flavour even further.

ingredients

• 100 g butter
• 3 eggs
• 1 dl coconut sugar
• 50 g da Carla organic coconut flour
• 1 tsp vanilla sugar
• 3 tbsp cocoa
• A pinch of salt (optional)

Instructions

• Heat the oven to 175°C and grease a springform tin about 20 cm in diameter.
• Melt the butter and let it cool slightly.
• Whisk the eggs separately until light and airy.
• Add the coconut sugar to the eggs and whisk gently until well combined.
• Stir in the melted butter, coconut flour, vanilla sugar, cocoa and, if you like, a pinch of salt. Stir until the batter is smooth and free of lumps.
• Pour the batter into the tin and bake in the middle of the oven for about 9–12 minutes, depending on how gooey you prefer your cake.
• Let the cake cool slightly before serving and top with your favourite accompaniments.