Last Saturday was my birthday and of course I wanted to make some Kelly-proof birthday cakes! That means without sugar, wheat and cow milk. I made these delicious pecans/chocolate cake and clafoutis red berries. Please try it out and you will never eat the grain version of it again!

Here you can the first receipt and the clafoutis I will show you later this week.

Ingredients grain, gluten and cow milk-free pecans chocolate cake;

For the base:

210 g coconut flour
100 ml coconut oil, melted (it’s nice to use coconut oil with the coconut flavor)
2 eggs (large, otherwise 3 small)
pinch of celtic sea salt
1 tbsp coconut blossom sugar

For the filling:

150 grams of dark chocolate
3 eggs
3 tablespoons honey
2 tablespoons coconut blossom sugar
50 g coconut oil, melted (I’ve taken the neutral above)
250 g pecans

Preparation: Preheat oven to 180 degrees. First mix the ingredients of the pie crust to a nice non-granular mass. Line a greased baking tin with this mixture. Press the dough well, and set the ground for 15 minutes in the oven.
Chop the chocolate into small pieces. Mix this together with the rest of the ingredients in a bowl. Remove the mold from the oven and put this mixture on the bottom. Then turn the form back in the oven and bake at 180 degrees until cooked in 30min. Remove the mold from the oven and let it cool down! Then cut your easy tips of pecans, chocolate cake from the mold. Enjoy!

bdayfoto 5 copy

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