This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes. But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.
GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE
400ml Coconut Cream
1/2 cup cocoa
1 1/4 cups brown sugar
200 ml vegetable oil
1 cup coconut four
3 teaspoons baking powder
Pre-heat oven to 170 C
Blend together the coconut cream, brown sugar and cocoa. Slowly add in the vegetable oil until combined.
Sift in coconut flour and baking powder, mix well until combined.
Pour into greased caking tin. Bake at 170 C for 40 minutes.
Allow to cool in tin and then carefully turn out.
I used the icing from this recipe. But it would be equally delicious without icing and eaten warm!
Note: The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!
This is THE chocolate cake recipe you neeeed in your life. First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again! The best part is only one saucepan to wash up at the end! Read the tips at the end of recipe to make sure you get the best possible result!
2 1/2 cups sugar
2 cups water
1 teaspoon bi-carb soda
4 tablespoons cocoa
250 grams butter
3 cups self raising flour
Preheat oven to 180
In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)
Bring ingredients to the boil.
Cool mixture completely.
Beat in eggs and flour until smooth (whisk or electric beater)
Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)
Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.
This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.) Perfect for birthday parties & school things. But equally great round when you can cut in half and ice and the end result is an impressive large cake.
Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.