My recipe makes a delicious moist cake, packed with desiccated coconutandcoconut milk, andlightly flavoured with a splash of rum, zesty orange and grated nutmeg
my husband likes them best lightly boiled, I am partial to roasted. Leave the cake to cool before transferring to a plate and dust with cocoa powder before serving
(can we call it a cake, it’s more like a giant slab of chocolate) and along. though, Jagermeister andchocolate aren’t friends – well, I’m not friends with
My sister used to try out different gluten-free recipes and when we visited her house she served this to us and we were too delighted after having this little piece of awesomeness
I do enjoy using coconut oil in cakes instead of butter, you get a hint of coconut flavour as well as the health benefits of coconut oil, with the same results as with butter
but I wanted to try something different and I wanted a lightchocolatecake, which would still have that deep chocolaty flavour, but with less dense texture
The original recipe I was following filled the insides as well as the outsides withchocolate nutella frosting but I decided that might be too rich, so I whipped up some lightand fluffy coconut frosting to go in between the cake layers and kept the creamy dreamy nutella frosting just for the outside of the cake
Combine almond, coconutand arrowroot flours with the cocoa powder in a large bowl. I was really pleased with them and I think they are the perfect recipe for my humble comeback
*This is adapted slightly from this stunning recipe. Allow a few moments to cool and serve with my 'frosting' (see above) or nut butter, or coconut oil with argave and cocoa (amazing chocolate sauce) or be a plain Jane (it's cool
This is a delightful carrot andalmondcake. Nothing naughty in here although because of the dates andcoconut mostly, the glycemic index isn’t low, but perfectly acceptable if eaten with a high fibre meal or a small portion, if on its own
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