Black and White cake

I have been enjoying Elanas Pantry every since Tracey , over at Intend to Live told me about it. Every Thursday I host a Mums and Tots Bible Study. And these Mums are usually my guinea pigs to my dessert experiments. I have been grain free (except rice and  one or two bites during weekends) for the past 4 weeks. Wow! that' s a month. I haven't realized that. Anyways, back to this recipe. So, I have a mum who is gluten, & nut allergic. Among many other allergies. So we try to bake sensibly.

This one caught my attention . Easy. looked yummy.
I made the first batch with the recommended almond flour, popped it in the oven and then realized... hmmm.. she is allergic to nuts. And this has almond. And its a nut. Hmm.Okay. No need to panic. I have coconut flour.

So the below recipe is as Elana wrote. And then for the non almond batch , I just substituted the same amount for coconut flour. Completely different results. The coconut flour Black and White cake batter was like a cookie dough texture, when spread on to the tray. When it was baked , it was dry but still nice. But the almond flour Black and White cake was incredibulous (not a real word). Moist and dark and yummy. And can you believe it, if I said there wasn't any sugar or butter in it?

Here it is....The italics blue version is my modification.

Easy Gluten Free Black and White Cake

1 cup chocolate drops (I converted that into 170 g of melted dark chocolate bar with 70% cocoa.)
1/2  cup coconut milk
2 eggs
1 1/4  cups blanched almond flour(you can grind blanched almonds in a food processor or get it at De Tuinen in Netherlands. Its not as expensive as in the Ekoplaza)
1/2 teaspoon celtic sea salt (I used sea salt)
1/2 teaspoon baking soda
1 cup white chocolate chips (I get Hershey's when my brother comes from the States. I only used half a cup.)

1. Melt the dark chocolate bar and coconut milk in a small saucepan over very low heat.(I melted the chocolate in the microwave and mixed the coconut milk.Trying to do everything in one dish. I used a big glass microwave proof Pyrex bowl)
2. When the chocolate is completely melted, remove from the saucepan.
3. Stir eggs into saucepan containing chocolate/coconut milk mixture.
4. Next, stir in the almond flour, salt, and baking soda.(For my second batch, I added the coconut flour instead of the almond flour.Used the same amount.)
5. Fold in 1/2 cup of the white chocolate chips.(I folded in  only the 1/2 cup.)
6. Grease an 8 x 8 inch baking dish with oil of your choice.
7. Pour the batter into the baking dish,then sprinkle remaining white chocolate chips over the batter.(Didn't sprinkle any.)
8. Bake at 350 degrees F (176.66 degrees C) for 20-25 minutes.
9. Cool and serve. (Jump in and eat. Tongue burning at your own risk.)

Right: With the coconut flour. Left: With the almond flour.