Instructions

1. Preheat the oven to 350F.
2. Grease a 9-inch round cake pan or a 9x9 square pan.
3. In a small saucepan, melt coconut oil over low heat.
4. Whisk in cocoa powder and instant coffee and set aside.
5. In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
6. Using an electric mixer, beat the eggs, vanilla extract, and sugar substitute until well combined.
7. Add coconut oil /cocoa mixture to eggs and beat until well combined.
8. Next, add flaxseed meal to the mixture and beat on low until well incorporated.
9. Then add almond or coconut milk and water and combine until fully mixed.
10. Allow the batter to sit for 5 minutes, then stir one last time before adding it to the greased baking pan.
11. Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
12. Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
13. Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.