Double Layer Chocolate Coconut Cake
9th April 2015
Courgette Brownies with Ice Cream
9th April 2015
Ingredients
For the cake:
- 2 whole organic eggs
- 3 organic egg whites
- 1 cup oat or almond milk
- cup maple syrup
- 1 tbsp vanilla extract
- 3/4 cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp baking soda
- 1/2 tsp ¼ t of Himalayan Crystal Salt
For the glaze:
- 1/4 cup coconut oil
- 1/4 cup Coconut cream
- 1/4 cup cashews
- 2 tbsp maple syrup
- 1/4 tsp Himalayan Crystal Salt
- shredded coconut to sprinkle
Servings:
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- Mix the eggs, egg whites, oat or almond milk, maple syrup and vanilla extract in a large bowl with a hand blender until frothy.
- In a separate bowl, mix together the remaining ingredients.
- Add the dry ingredients to the wet and mix until well combined, being careful not to over mix.
- Pour the mixture into a greased pan (using coconut oil) of your choice and bake for 40-45 minutes, until golden brown.
- Allow to fully cool in the pan before removing.
For the glaze:
- Add all ingredients to a high speed blender and blend until very smooth.
- Put in the freezer for 5-10 minutes to thicken before glazing cake.
- Top with shredded coconut.
