There is nobody in this world (who I know) that wouldn´t die for a gooey, chocolaty, moist and incredible chocolate cake. Especially with the public holidays in front of the door step, it is always good to have a fast but delicious chocolate cake recipe by hand. In case any old friends ring your bell and come in for a coffee or tea and some good old stories. The best thing about this cake is that it doesn´t matter which friend rings the bell, since it is gluten and refined sugar free (at least until you put icing sugar on top), but tastes as good as any other chocolate cake, maybe even better! It is crispy on the outside, but as soon as you cut into it, you will have runny, gooey chocolate heaven. Trust me, it is just the best gluten-free chocolate cake in the world! Try it! You won´t get disappointed.
200g coconut sugar
80g cocoa powder
60g buckwheat or coconut flour
1/2 tsp. salt
200g melted coconut oil
1 tbsp. vanilla extract
Preheat your oven to 180 C° and line a tin with parchment paper or oil. In a pot mix together the sugar, flour, cocoa powder, salt and vanilla extract. In another pot mix together the eggs and coconut oil. Then mix together the wet and dry ingredients until they are combined. Put it into the tin and bake for 16-20 minutes. Let it cool down completely until eating it.
PS: You can also add pecan and walnuts as a little crunch!