Servings
8
Prep time
Cook time
Recipe
GF, V
Ingredients
- 1 cup fine desiccated coconut
- 1 cup gluten-free flour
- ¾ cup almond meal
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 organic egg
- ¾ cup coconut milk
- ⅓ cup + 1 tbsp coconut oil, soft
- ⅓ cup + 1 tbsp maple syrup or raw honey
- Zest & juice 1 lime
- 1 tsp vanilla extract
White Ganache - 150g chocolate
- ¼ cup coconut cream
Garnish - Lime slices
- Coconut flakes
- Edible flowers
- Chopped nuts
Method
- Preheat oven to 180ºC and line a medium cake tin with baking paper.
- Combine the coconut, gluten-free flour, almond meal, baking powder and baking soda in a mixing bowl.
- In another bowl whisk the egg, coconut milk, coconut oil, maple syrup, lime juice and zest and vanilla together.
- Pour the wet ingredients into the dry and gently combine. Don’t over-mix or the cake will be too dense.
- Pour the mixture into the cake tin and put in the oven for 50 mins, until a skewer comes out clean.
- Meanwhile, melt the chocolate and coconut cream in a heatproof bowl over a saucepan of boiling water and combine well. Place the ganache in the fridge until it starts to thicken and cool and mix well.
- Allow the cake to cool completely before topping it with ganache. Decorate with desired garnishes to serve.
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