Before going on the GAPS diet this past January, we were on a Gluten-Free diet for about two years. One of my favorite recipes I discovered during that time was Gluten Free Goddesses Flourless Chocolate Cake. Oh.my.WORD! This stuff is delicious! I dare say it's the best cake I've ever had. Moist, delicious, yummyness!
But, it does have sugar. And since GAPS is a sugar-free diet, I had to figure out a way to adapt the recipe. So, here's what I came up with:
Grain-Free, Sugar-Free, GAPS Chocolate Cake:
8 pastured eggs
1 C butter (room temp, preferably cut up into pieces)
1/4 C cocoa powder
1 T vanilla extract
3/4 C hot coffee
1 1/2 C raw, local honey
Put the above ingredients in your blender, and mix.
Pour into a greased 9" square or round pan. I grease mine with coconut oil, but you could also use pastured butter.
Bake at 350 degrees for 1 hour, or until a knife comes out clean. It will be really puffy when you pull it out of the oven, but will soon shrink down to a dense, moist, delicious cake.