chocolate cake using coconut flour - freesites.com.au · chocolate cake ingredients ½ cup virgin...
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Facebook: www.facebook.com/thecocohut
Website: www.thecocohut.com.au
Chocolate Cake
Ingredients
½ cup Virgin Coconut Oil
¼ cup Ayam Premium Coconut Milk (Ayam is the only pure coconut milk on the Australian
market)
1 ½ cups Coconut Sugar
¾ cup sifted Coconut Flour
¾ teaspoon baking Powder
¾ cup Cocoa powder
9 eggs
¾ teaspoon Himalayan Crystal salt (normal salt is also fine)
1 teaspoon vanilla extract
Topping Ideas
• No topping – Just eat the Cake as is (it is moist enough!)
• Whipped Coconut Cream – Perfect for people who don’t eat dairy. (Ayam Premium
Coconut Cream is the only pure coconut cream on the Australian market). Put can in
freezer for 2 hours (I use 400ml can and put it in before I start baking) then whip it
up like you would normal cream. Add 1 ½ teaspoons vanilla extract and whip
through. I serve the whipped coconut cream on the plate on the side – I don’t put it
on the whole cake as it might change the flavour or make the cake soggy! Store
whipped coconut cream in an air tight container in the fridge. Use within 3 days.
• Melt 50g Loving Earth Coconut Mylk Chocolate or Loving Earth Organic Maqui Raw
Dark Chocolate and pour on top. (If you are not dairy intolerant you can add 40-50g
organic butter with the chocolate to make it into a chocolate ganache).
• Fresh whipped cream and strawberries
Email: [email protected]
Facebook: www.facebook.com/thecocohut
Website: www.thecocohut.com.au
Method (Highly recommend you make this cake with a mix master or an electric hand held
mixer!)
1. Preheat oven to 175 degrees.
2. Line an 8 inch round cake tin with baking paper.
3. Melt Coconut Oil in a saucepan over medium heat.
4. Add Cocoa powder and coconut milk and mix together. Then remove from heat and
set aside.
5. In a bowl, mix together eggs, coconut sugar, salt and vanilla.
6. Mix in cocoa mixture (ingredients from step 4) into bowl (with the ingredients in step
5).
7. Combine sifted coconut flour with baking powder and mix into batter until there are
no lumps.
8. Pour into a lined 8 inch round cake tin.
9. Bake for 35 minutes or until skewer comes out clean.
10. Turn cake onto a cooling rack.
11. Once Cake has cooled store in an airtight container.
12. (Optional) Make Topping – refer to ‘Topping Ideas’ above.