1tspvanilla podsplit and scraped or use pure vanilla extract
1cupcoconut sugar
2tspbaking powder
1/2cupcoconut oilplus extra to grease tin
3large eggs
1cupfull cream coconut milk
1/3cuphandful of raspberries-chopped finelyplus extra to decorate
Chocolate Ganache:
200mlcoconut creamin fridge overnight
1tbspraw cacao
3tbspmaple syrup or rice malt syrup
Instructions
To bake the cake
Preheat oven to 180C. Lightly grease bottom and sides of 20cm springform tin with extra coconut oil.
Mix together almond meal, coconut flour, cacao powder, vanilla, coconut sugar and baking soda in a bowl.
Mix the melted coconut oil (make sure it’s not too hot), eggs and coconut milk. Slowly add wet ingredients to the dry and mix together really well (in a mixer for a few minutes until it’s smooth).
Pour into prepared pan and bake for 40-45 minutes, or until a skewer inserted in the middle comes out clean. If it needs longer, cover with foil to prevent it from burning.
Once cooked turn it out of the tin and leave to cool on a wire rack. Once cooled, cut in half horizontally.
To make the ganache
Beat coconut cream until smooth, add cacao and maple syrup until smooth and light.
Spread your chopped raspberries on the bottom layer of the cake, then add half of the ganache. Top with second half of cake and cover in ganache. Decorate with raspberries and enjoy!
1tspvanilla podsplit and scraped or use pure vanilla extract
1cupcoconut sugar
2tspbaking powder
1/2cupcoconut oilplus extra to grease tin
3large eggs
1cupfull cream coconut milk
1/3cuphandful of raspberries-chopped finelyplus extra to decorate
Chocolate Ganache:
200mlcoconut creamin fridge overnight
1tbspraw cacao
3tbspmaple syrup or rice malt syrup
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Instructions
To bake the cake
Preheat oven to 180C. Lightly grease bottom and sides of 20cm springform tin with extra coconut oil.
Mix together almond meal, coconut flour, cacao powder, vanilla, coconut sugar and baking soda in a bowl.
Mix the melted coconut oil (make sure it's not too hot), eggs and coconut milk. Slowly add wet ingredients to the dry and mix together really well (in a mixer for a few minutes until it's smooth).
Pour into prepared pan and bake for 40-45 minutes, or until a skewer inserted in the middle comes out clean. If it needs longer, cover with foil to prevent it from burning.
Once cooked turn it out of the tin and leave to cool on a wire rack. Once cooled, cut in half horizontally.
To make the ganache
Beat coconut cream until smooth, add cacao and maple syrup until smooth and light.
Spread your chopped raspberries on the bottom layer of the cake, then add half of the ganache. Top with second half of cake and cover in ganache. Decorate with raspberries and enjoy!