Ingredients
To Make the Cake:
- 2 tablespoons melted coconut oil
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cardamom
- 3 tablespoons ghee
- 4 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons rose water
- 2 large eggs room temperature
- ½ cup chocolate chips
Whipped Coconut Cream:
- 1 13.5 ounce can of full-fat coconut milk, refrigerate overnight
Instructions
- Preheat oven to 350°F.
- Add the coconut oil to an 8-inch cast iron skillet. Spread the oil around the pan and allow any remaining oil to sit in the bottom of skillet.
- Add the remaining ingredients to a blender - except for the chocolate chips. Blend until smooth.
- Fold the chocolate chips into the batter, then pour the batter into the skillet.
- Bake at 350°F for 30 minutes or until a toothpick comes out clean. Let the skillet cool on a wire rack.
Whipped Coconut Cream:
- To garnish with whipped cream, place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk. Place the cream into a bowl and whip with a hand-mixer until fluffy.
Notes
If you use a loaf pan instead of a skillet, leave out the coconut oil and just grease your loaf pan.
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