Cake:
- 3 cups almond flour
- ¼ cup coconut flour
- ¾ cup raw cacao powder
- ½ cup raw coconut palm sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey
Chocolate Frosting:
- 10 tablespoons coconut milk, full fat
- 1 bar of Green and Blacks Organic 95% dark chocolate
Cake:
- preheat oven at 350°F
- grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper
- in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt
- in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey
- using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
- pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.
Chocolate Frosting:
- melt the chocolate chips in a bowl over simmering water (double boiler)
- mix coconut milk with melted chocolate until all is combined and smooth
- let cool for 5 minutes before icing the cake
And enjoy, this cake will serve about 10-12 people. Or a husband and wife duo who love large portions for 3 days.
Happy Baking,
CTC
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