This coconut chocolate cake is paleo, grain-fee, gluten-free, dairy-free, soy-free AND refined sugar-free, delicious!
Serves 10, keep refrigerated.
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Ingredients:
Chocolate Cake:
- 1½ cups almond flour
- ½ cup raw cacao powder
- ½ cup raw coconut palm sugar
- ⅛ teaspoon salt
- 2 eggs, room temperature
- ¼ cup coconut oil, melted
- ⅓ cup coconut milk, full fat
- 2 teaspoons vanilla extract
Coconut Layer:
- 1½ 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
- ½ cup coconut milk, full fat
Method:
Chocolate Cake:
- prepare your pan by lightly 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 palm sugar and salt
- in a separate bowl whisk together the eggs, coconut oil, coconut milk and vanilla extract
- using a rubber 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 centre 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
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 evenly over the top of the cake
- refrigerate for about 30 minutes or until the glaze is set