I’ve been experimenting a lot lately – which has left little time for blogging. I thought I’d share with you my Moist Cocoa Cake (aka traditional chocolate cake) more so because many people have been banging my inbox down asking for it and you know I’m all about giving people what they want! It scores big on the win-o-meter in this house plus, it’s sugar (fructose) and gluten free and totally delicious!

Moist Cocoa Cake

3 eggs
1/2 cup coconut butter melted
1 cup xylitol (dextrose)
1⁄2 cup cold organic decaffeinated coffee
3/4 cup yoghurt
1⁄2 cup cocoa
1 vanilla bean
1 1⁄2 cups rice flour
1 1⁄2 tablespoons baking powder
1 1⁄2 teaspoons bicarb soda
1⁄2 teaspoon salt

Icing
2 tablespoons xylitol
1 teaspoon cocoa
1-2 tablespoons melted coconut butter

Method:
1. Preheat oven 180°C
2. Grease and line springform tin
3. Sift all dry ingredients
4. Add wet ingredients, beat with electric beaters until thoroughly combined
5. Pour mix into prepared tin
6. Bake for about 30 minutes or until a skewer inserted in the middle comes out clean
7. Cool on a wire rack
8. To ice (place the cake back into spring form to prevent any accidents)
9. Combine the cocoa and xylitol and mix well
10. Brush top generously with melted butter and sprinkle over the dry ingredients mixture. Allow to set.

*if you’re not fructose/sugar free, you could substitute for brown sugar or honey.