Coconut Chocolate Cake


Here is a recipe for Coconut Flour Chocolate Cake. It was sourced and adapted slightly from the internet (several different recipes that aren’t mine) so you could probably find the original by searching for cococnut flour cake.

Cake
6 eggs
1tsp vanilla extract
3/4 cup + 2 tbsp almond milk
3/4 cup + 1 tbsp fruit puree (they recommended pear, I used a mix of peach and pear, it might also be nice with half mashed banana and pear)
1 cup + 2tbsp sweetner (Stevia, sugar, whatever you like)
1 & 1/3 cups coconut flour
2/3 cup cocoa powder
1 tsp mixed spice
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 180C.
Combine dry ingredients (sifted).
Combine other ingredients in seperate bowl (whisk).
Combine slowly. Let the mixture sit for a while to let the coconut flour absorb the liquid.
Line and grease 2 cake tins. Divide mixture and spread out. Should form a thin (1 inch) cake.
Bake approx 45min. Check it after 35min with a toothpick. If it comes out clean it is done. Do not over cook coconut flour it will taste too dry. I cooked for 35min, turned off the oven and let the cakes sit for the last 10min in the oven.
Put them on an airer and cool completely before continuing.

Frosting
I used two versions.

Inbetween cakes

2 tbsp butter (room temp)
1 tbsp cocoa powder
2 tbsp coconut cream
3/4 tsp vanilla extract
1.5tsp sweetner (you may need more depending on your taste)

Mix the cocoa and butter first until the butter is not lumpy. Add the other ingredients and mix. Layer between cool cakes to join them.

On top of the cake

1.5 tbsp coconut milk (or other milk – I used almond)
1 tbsp cocoa powder
2 tbsp coconut cream
3/4 tsp vanilla extract
1.5 tsp sweetner (again taste it to work out your taste)

Mix. It will probably be a bit runny. I refridgerated it for several hours before spreading it. Take the coconut cakes from the fridge. Spread cold frosting onto the cakes. Return cakes to the fridge straight away.

You need to eat this cake from the fridge if you have frosting on it.
You can also heat it with added frosting (which turns into pudding sauce when heated). I added to it stewed rhubarb to break up the chocolate taste.
Lastly you can skip the frosting and serve it as a single layer fudge with a sprinkle of icing sugar on top. Tastes like a lamington.

I suggest drinking several glasses of WATER with every small slice of cake you eat. There is so much fiber in the coconut flour you need to rehydrate yourself or you will be very THIRSTY afterward!

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9 thoughts on “Coconut Chocolate Cake”

  1. I’m in the U.S. I’m gonna give the cake a go wout it and see what shakes out. I went to 2 different stores and couldn’t find it. Thanks!

  2. You find the most interesting recipes. I saw that ‘coconut water’ is a new thing that they are pushing in the stores but I’ve not seen coconut flour. Chocolate and coconut are two of my favorites.

    1. Coconut flour doesn’t act like wheat flour much, but it is incredibly high in insoluble fiber making it great for diabetes and reducing carbohydrate intake if that’s what your into 🙂

I appreciate your thoughts and feedback.

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