I love when I decide to “wing it” and something awesome happens. I’m definitely happy with how this came out. It’s not too sweet, but I’d definitely think of it as dessert. It’s not too heavy, but still indulgent enough to be a fun after dinner treat. It’s hard to even call it a treat, maybe it’s not. Honestly I’d totally have this for breakfast. I also can’t decide if it’s a custard or a souffle….but does it matter? Anyway, this was my answer to a “birthday cake” replacement for Mike, since we were looking to have a Whole Life Challenge compliant birthday for him. It’s super easy and satisfying. I used a 9×9 glass pan and we each had 1/4 of it….meaning there was 1/2 a cake left to split the next day!
- 1 can light coconut milk
- 5 egg whites
- 5 eggs
- 2-3 tablespoons unsweetened cocoa powder
- 1 teaspoon Cinnamon
- Insides of 1 vanilla bean
- 7 Oz Coconut butter/ cream (softened)
Add all ingredients to a mixing bowl. Use a hand mixer and mix everything together until well combined. Pulse hand mixer, and move it around, as well as up and down as it mixes, to let a lot of air in the mix (it should have bubbles). I don’t know if this actually matters. Just make sure it’s well mixed.
Grease a foil lined 9×9 baking pan with coconut oil and pour in the mixture….The foil isn’t totally necessary, but allowed me to remove it from the pan easily . You could also use one of those silicone baking things, or a well grease spring form pan.
Bake at 400 degrees until toothpick comes out clean, about 35 min
Optional: I put a plate on top of the pan and flipped it over and removed the pan. Then I peeled the foil off, put another plate on top, and flipped again, so the top was back on top. It made it easy to cut, and remove slices.
In a small sauce pan, heat a frozen berry mixture. Once it is warm, and getting juicy, add a spoon of coconut oil and a spoon or two of unsweetened cocoa powder and stir. Spoon mixture over souffle and eat!