Dark Chocolate Coconut-Spaghetti Squash Cake
Serves 1
15 mins prep
25 mins cook
40 mins total
This Dark Chocolate Coconut-Spaghetti Squash Cake is made with coconut flour and spaghetti squash to keep it Keto and Paleo, and add extra nutritional bulk. Its decadent, dense and rich - like heaven in your mouth.
Glaze:
Preheat oven to 350°F.
In a small bowl, combine and uniformly mix coconut flour, baking powder, cinnamon, sweetener and salt.
In a large microwave-safe bowl, melt the coconut oil with cocoa, stirring until well blended.
Whisk in egg, vanilla extract, apple cider vinegar and milk.
Add dry mix to wet, and whisk to form a thick, mousse-like batter. Do not over-mix.
Add spaghetti squash and stir until incorporated.
In a separate bowl, beat the egg white using a hand mixer until it forms stiff peaks. Gently fold into the batter.
Let batter rest for about 3-4 mins.
Grease 2 5” x 5” inch glass dishes or cake pans and pour batter in, flattening with a spatula. Bake for about 27 minutes or until a toothpick inserted into center comes out dry.
Remove from oven and let sit 15 minutes to cool before removing from the pan.
In a small bowl, combine ingredients for the glaze.
Spread glaze between cake layers, on top and along sides if any left!
