Gluten-free chocolate coconut cake
Looking at the ingredients list, you might think this is quite a complicated cake. Let me assure you that it isn't. Each layer is very easy to make, only the chocolate layer needs to be baked (20 minutes only!). And yet it is absolutely delicious. What can I say, chocolate and coconut might be one of my favourite combinations. Because of the ground almonds, this cake is very moist. Just a warning: the coconut makes it quite rich, so don't over-indulge (I usually fail at this point...). You can find the recipe here.
Ingredients
Chocolate layer
1 1/2 cups ground almonds
1/3 cup raw cocoa powder
1/3 cup light brown sugar
1/4 cup coconut oil
1/3 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon mixed spices
1/2 teaspoon baking powder
pinch of salt
Coconut layer
1 1/2 cups unsweetened shredded coconut
2/3 cup ground almonds
1/4 cup coconut oil
1/4 cup coconut milk
1/2 tablespoon agave nectar (or honey)
Chocolate glaze
25 g milk chocolate
1/2 tablespoon coconut oil
Instructions
Chocolate layer
1) Line a round baking tin with greaseproof baking paper. Preheat oven to 180 C or gas mark 4.
2) Melt coconut oil in the microwave.
3) In a bowl, mix together all ingredients including the melted coconut oil until well combined.
4) Spread batter in the baking tin, Bake for 20 min. Leave to cool (in the baking tin).
Coconut layer
5) Melt coconut oil in the microwave. Mix all ingredients together until well combined.
6) Evenly spread the mixture on top of the chocolate layer. Freeze for at least 10 minutes (if you are making the cake ahead, you can freeze it for longer [days] at this stage!).
Chocolate glaze
7) Melt milk chocolate and coconut oil in the microwave, mix. Spread over the cake in any fashion you like. Leave for the chocolate to set.
Ingredients
Chocolate layer
1 1/2 cups ground almonds
1/3 cup raw cocoa powder
1/3 cup light brown sugar
1/4 cup coconut oil
1/3 cup coconut milk
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon mixed spices
1/2 teaspoon baking powder
pinch of salt
Coconut layer
1 1/2 cups unsweetened shredded coconut
2/3 cup ground almonds
1/4 cup coconut oil
1/4 cup coconut milk
1/2 tablespoon agave nectar (or honey)
Chocolate glaze
25 g milk chocolate
1/2 tablespoon coconut oil
Instructions
Chocolate layer
1) Line a round baking tin with greaseproof baking paper. Preheat oven to 180 C or gas mark 4.
2) Melt coconut oil in the microwave.
3) In a bowl, mix together all ingredients including the melted coconut oil until well combined.
4) Spread batter in the baking tin, Bake for 20 min. Leave to cool (in the baking tin).
Coconut layer
5) Melt coconut oil in the microwave. Mix all ingredients together until well combined.
6) Evenly spread the mixture on top of the chocolate layer. Freeze for at least 10 minutes (if you are making the cake ahead, you can freeze it for longer [days] at this stage!).
Chocolate glaze
7) Melt milk chocolate and coconut oil in the microwave, mix. Spread over the cake in any fashion you like. Leave for the chocolate to set.