A chocolate cake with no flour, no almond flour or coconut flour too!! I am hardly a baking Diva, but this bake impressed me! Even the batter tasted decadently good and could be eaten without baking, as a chocolate mousse!
This best-served cold “delight”, with a consistency much like Angel delight or mousse, baked, decadently moist cake or brownies, which ever style you prefer to bake it in, is a must-have Paleo or Dairy, gluten, grains and sugar free treat deluxe for lovers of Chocolate cake, following a gluten and sugar free lifestyle! The coconut butter, home made is what adds the over the top taste to this amazing dessert or tea-treat option.
I made my first coconut butter during trying out hot cross buns during Easter 2014 and it’s a regular make for recipes calling for coconut butter or coconut cream concentrate. Making the coconut butter is simple, all you need is sugar-free desiccated coconut, the amount depends on you, so I do 500g at a time, blended in my food processor in two sessions, until butter-like consistency is reached. Basically a puree of dried coconut (or fresh if you prefer). I store this in the refrigerator or my darkened pantry cupboard where the temperatures are lower.
I topped a serving slice with berry icing – a combination of coconut cream, coconut butter, a touch of vanilla extract and lime juice, and frozen berries, blended.
Avocados and strawberries, combined with “chocolate” – mmmmm, a heavenly healthy gluten and sugar free bake indeed!
- 2-3 ripe avocados (2 large or 3 small)
- 3 large eggs (room temperature)
- 1 cup diced fresh strawberries
- 1/2 cup coconut butter (Recipe link provides the coconut butter recipe)
- 1/2 cup date syrup OR raw organic honey (you may need to increase the amount of date syrup if you require a sweeter taste)
- 1/3 or 1/2 cup raw cacao powder or preservatives and sugar free cocoa powder (I used 1/2 a cup)
- 1 tblsp cinnamon powder
- 1 tblsp vanilla extract
- 1 tsp Himalayan or Sea salt
- 1 teaspoon bicarbonate of soda
- Preheat the oven to 180 degrees celsius.
- Place the avocados in a food processor, and blend until smooth.
- Transfer the smooth avocado to a mixing bowl or leave in your food processor, and combine with the rest of your ingredients including all of your coconut butter. (You can use extra to drizzle onto the batter before or after baking if you prefer.
- Mix well ensuring an even distribution of all ingredients.
- Grease a 33cm x 23xm oval or rectangular baking dish OR a round spring foam cake tin. Coconut oil is a good choice, and add in the batter mixture. I cut out a round in baking paper and added it to the base of the cake tin. Note that doubling up the ingredients will make a double volume cake.
- Place the baking dish or baking tin into your preheated oven and bake for 50 minutes to an hour, or until a skewer or toothpick inserted in the middle comes out clean.
- If using a round baking tin, allow to cool, then turn out on a wire rack to cool further.
- When completely cooled, after an hour or so, drizzle with coconut cream or thickened coconut milk, or some of the left over coconut butter and serve. Refrigerate, if there’s any left