Dark chocolate cake with dairy-free frosting

Dark chocolate cake with dairy-free frosting

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
8

This cake makes the most amazing centrepiece for afternoon teas. It looks really impressive when set on a cake stand – so much so that I bet your friends or family won’t have a clue that it’s so healthy. The summer berries contrast wonderfully with the rich chocolate sponge and creamy frosting.

Ingredients

Quantity Ingredient
60g lucy bee coconut oil, melted, plus extra for greasing
300g almond flour
60g coconut sugar
10 tablespoons raw cacao powder
4 tablespoons coconut flour
2 teaspoons bicarbonate of soda
4 medium eggs
240ml almond milk
100g dark chocolate, melted, (at least 70% cocoa solids)
1 tablespoon vanilla extract
fresh raspberries, blackberries and physalis, to decorate

For the frosting

Quantity Ingredient
250g cashews, soaked in cold water overnight then drained
1 tablespoon lucuma powder
4 tablespoons icing sugar, or more to taste
4 tablespoons lucy bee coconut oil, melted
2 tablespoons almond milk
1 tablespoon vanilla extract

Method

  1. Preheat the oven to 180°C. Lightly grease two 20cm round springform cake tins and line with baking parchment.
  2. In a large bowl, mix together the almond flour, coconut sugar, cacao powder, coconut flour and bicarbonate of soda.
  3. In a separate bowl, and using an electric whisk, whisk together the coconut oil, eggs, almond milk, melted chocolate and vanilla until smooth and frothy.
  4. Gently fold the dry ingredients into the wet until combined. Take care not to let too much air out of the mixture – stop as soon as the dry ingredients are just folded through. Divide between the two prepared cake tins. Bake in the oven for 20–25 minutes or until a skewer comes out clean. Leave in the cake tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Blitz the frosting ingredients together until smooth. Taste and add more icing sugar or milk if necessary. Spread half the frosting over one of the cooled cakes, then sprinkle over half the raspberries. Place the second cake on top and spread with the remaining frosting. Top with more berries and then finish off with physalis. Enjoy, with a spoonful of crème fraîche if you like.
Tags:
coconut oil
healthy
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