Serves 6

 

Ingredients

 

 

Cake

 

Dry

• 1 3/4 cup almond flour

• 1/4 tsp. celtic sea salt

• 1/4 tsp. baking soda (aluminium free)

​Wet

• 1 tsp. vanilla

• 2 Tbsp. unpasteurized honey or agave nectar

• 4 Tbsp. cocoa powder

• 1/4 coconut oil (melted)

• 3 eggs or egg replacer

​

Chocolate Whip Cream

• 1 can coconut milk, full fat - Chill the can in the fridge for three days. The cream will separate from the water and you can scoop the cream out and whip it.

• 3 tsp. pure vanilla extract

• 6 Tbsp. cocoa powder

• 1 Tbsp. unpasteurized honey or agave nectar

​

Chocolate Drizzle

• 4 Tbsp. coconut oil

• 3 Tbsp. cocoa powder

• 1 Tbsp. unpasteurized honey or agave nectar                         Vegan option

​

 

 

What to do:

(Prepare whip cream hours before baking cake)

 

Pre heat oven to 350 degrees.

 

 

Trace your round 8" baking dish, or a square baking dish on parchment paper and cut it out. Grease your baking dish with coconut oil and lay your parchment square/circle inside your dish.

 

 

Add all the dry ingredients to a bowl and stir well, removing any clumps. Add wet ingredients and mix with a hand held mixer. Pour into the pan, and even out.

 

 

Bake on the middle rack for 23 minutes. 

 

 

After cake is done baking let it cool inside the baking dish. Cut around the edge and ease cake out onto a cookie cooling rack to decorate (if you want to decorate the cake out of the dish).

 

 

Whip cream - Take the can out of the fridge. DO NOT SHAKE OR TURN OVER. Carefully open. Separate the cream from the water  by scooping it out. Place the cream into a freezer safe bowl. With with a hand held mixer until thick. Add vanilla, cocoa and sweetener. Mix again. Freeze for one hour. 

 

 

After one hour, whip again. If it is thick you can decorate your cake. If it isn't thick enough freeze again for another hour.

 

 

Melt chocolate drizzle ingredients on low heat and drizzle on top of whip cream layer. Refrigerate for half an hour and then enjoy it cold!