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!