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  • 3 cups of gluten free oat flour
  • 1 cup Karen Berrios Cacao Powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk
  • 1 1/4 cups warm water
  • 2 teaspoons vanilla extract
  • 1/4 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1/2 cup yacon syrup or honey


In a bowl, mix dry ingredients: oat flour, cacao powder, baking soda and salt. Set aside.
In another bowl, whisk together all wet ingredients: vegetable milk, warm water, coconut oil, coconut sugar, yacon syrup or honey, and vanilla. Whisk until well incorporated.

Mix wet ingredients to dry ingredients. Whisk until just incorporated.

Preheat the oven to 350°F.

Pour batter evenly into cake pan, previously prepared cake pan coating with softened coconut oil, then dust cocoa powder. Bake for 25-30 minutes.

In a bowl mix almond maca butter with cacao powder and honey.

Place pan on a cooling rack to cool and removing. Decorate the cake with chocolate frosting... Get ready to indulge!

Store in an airtight container in the refrigerator for up to 3 days.


  • Great source of magnesium
  • Source of vitamins and minerals
  • Source of antioxidants
  • Immune system boost
  • Enhances energy

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