1/4 c unsweetened cocoa powder
1/4 c coconut flour
1.5 t baking powder
1/2 t cinnamon
1/4 c melted coconut oil
3 T sugar free maple syrup, honey or agave (I used about 6 T Walden Farms pancake syrup, because I didn't think it was sweet enough with only 3.)
1 t vanilla extract (I used butter extract, because I was out of vanilla.)
Preheat your oven to 325 degrees Fahrenheit. Combine the dry ingredients in a medium size bowl. Next add in each of the wet ingredients and mix well with a hand blender. Once the mixture is smooth, pour into an 8 inch round greased cake pan. I don't have any round cake pans, so I just used a 9 x 9 square pan. Fitleankrystine says to bake for 40 minutes in the 8 inch pan, but I only needed to bake mine for about 20 minutes before a knife came out clean. So keep a close eye on it and take it out when you can stick a knife or tooth pick in the middle without any residue left on it when it is pulled out.
Next is my favorite part: the icing! Be sure to let the cake cool completely before topping. I baked mine, went to the gym, and then added the topping when I got home.
1/2 c plain non fat Greek yogurt
1 scoop vanilla protein powder
Stevia to taste
2 T Walden Farms caramel syrup
1 oz. crushed peanuts
2 T Enjoy Life mini chocolate chips
Since the cake is chocolate, the icing brings in the caramel element of a yummy Snickers bar. Mix the yogurt, protein powder, Stevia and caramel syrup together. Let it set in the fridge for roughly an hour.