Coconut Chocolate Cake.

Chocolate and Coconut combination. What can be better? Especially if you combine them in the healthy version of cake. This is the perfect recipe for special occasions, holidays, birthdays etc.

I made it last weekend after spending few days instead because Sophia has been sick for a week already. So to make myself busy and everybody else happy I made this delicious, chocolate, guilty free cake.

Gluten, dairy free with the vegan option( replace eggs with the flaxseed eggs).

 

Coconut Chocolate Cake.

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Ingredients:

Cake:

1.5 cups almond flour
½ cup raw cacao powder
½ cup raw coconut palm sugar
⅛ teaspoon salt
2 eggs, room temperature ( for vegan version replace with flaxseed eggs)
¼ cup coconut oil, melted
⅓ cup coconut milk, full fat
2 teaspoons vanilla extract

Coconut Layer:

1.5 cups unsweetened shredded coconut
1 tablespoon raw honey
⅓ cup almond flour
¼ cup coconut oil, melted
¼ cup coconut milk, full fat

Chocolate Glaze:
½ cup 70% dark chocolate
1/4 cup coconut milk, full fat

 
Prepare your pan by greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan. Mix together the almond flour, cacao powder, coconut sugar and salt. In a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract.
Using a spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter
spread batter evenly in the pan and bake at 350°F until a toothpick inserted into the center comes out clean, approximately 17 minutes.
Set pan over a wire rack to allow cake to cool.
Coconut Layer:
Mix all ingredients for the coconut layer together until everything is well combined. Spread the mixture over the top of the cooled cake in an even layer, then freeze for 10 minutes
Chocolate Glaze:
Slowly melt the dark chocolate in a bowl over simmering water (double boiler). Once chocolate is melted, stir in the coconut milk and mix until the glaze is smooth and shiny. Pour glaze over the top of the cake.
Refrigerate for about 2 hours or until the glaze is set. Tastes the best the next day.

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