Glutenfree Coconut Cake

This coconut cake is healthy, delicious, easy to prepare and yet - great looking. The recipe now belongs to one of the best ones in my portfolio,as it involves all the superlatives and adjectives I want to hear when preparing (and later consuming) a cake.


Ingredients for 22cm round cake tin:

For the sponge:
-100g ground almonds
-70g raw cocoa powder
-50ml full fat coconut milk
-30g coconut oil
-80g coconut sugar
-2 eggs
-1/2 teaspoon vanilla seeds
-1 pinch of salt
-1 teaspoon of fresh lemon juice

For the coconut filling:
-90g dried ground coconut
-30g ground almonds
-45g coconut oil
-1,5 tablespoon agave syrup
-60ml full fat coconut milk

For the chocolate icing:
-100ml full fat coconut milk
-100g dark chocolate
-Some almonds and coconut curls for decoration

Preheat the oven to 180°C and spread a small amount of coconut oil on the surface of the prepared cake tin. In a bowl mix together the dry ingredients for the sponge. In another bowl mix the eggs, coconut oil and coconut milk. Add the wet ingredients (second bowl) into the first bowl, and mix together adding vanilla seeds, lemon juice and a pinch of salt. Replace the dough into the cake tin and bake for 20 minutes. Leave at the room temperature to cool down. Meanwhile prepare the coconut filling; mix all the ingredients together and spread the mixture onto the sponge. For the icing put the coconut milk into a small pot, add chocolate and heat it on a small fire until the chocolate is melted. Pour the mixture onto the coconut filling and sprinkle the top with almonds and coconut curls. Leave it in the fridge for a night and later serve cold.