I have been discovering almond flour and coconut flour to make low carb/no carb cakes through lockdown here in Sydney. We’re pretty much out now, but I like them so much I’m going to stick with them .
Not only do they taste great and are much lighter, they are easy to make. This coconut flour chocolate cake is moist and delicious. It’s almost totally carb free and is lactose free.
Here’s a link to BBC Good Food on Health benefits of Coconut Flour.
If you want to be super-conscientious you can use sugar substitutes and no sugar chocolate, I made it using normal caster sugar and real chocolate chips for the ganache. Use the best quality natural cacao powder for the best taste.
Prep time: 15 minutes Cooking time: 50 minutes
- 3/4 cup coconut flour
- 1/2 cup and 1 tablespoon cacao powder
- 2 tablespoons desiccated coconut
- 2 heaped teaspoons baking powder
- 4 large eggs
- 1/2 cup caster sugar
- 1 400ml can coconut cream
- 2 teaspoons vanilla essence
- For ganache: 1/3 can coconut cream, 4 tablespoons or thereabouts of small chocolate chips, 2 tablespoons icing sugar. Additional desiccated coconut for decoration.
1. Pre-heat oven to 170 degrees Celsius. Grease a 9 inch baking tin of your choice. I used a small ring cake tin with butter or oil.
2. In a large mixing bowl whisk together coconut flour, cacao powder, desiccated coconut and baking powder until well mixed.
3. In a seperate bowl whisk together just the eggs and sugar for 1 minute until well combined and sugar has dissolved.
4. Make a well in the centre of the dry ingredients. Pour egg mixture in, then add coconut cream and vanilla. Whisk together all the ingredients to form a smooth, lump free, silky batter. It will seem a bit runnier than normal cake batter but don’t worry about that.
5. Bake in oven for 50 minutes, check to see skewer comes out clean. Allow to cool in tin for 10 minutes.
6. Allow to cool completely before icing with ganache.
7. Make ganache by heating coconut cream in small pan over low heat, add chocolate chips stirring to make sure they don’t stick or burn, add icing sugar half a tablespoon at a time, stirring until glossy until adding next heap.
8. Scoop ganache over the cake or use a squeeze bottle if you want to be more precise. Spread evenly, allowing to drip over sides, sprinkle with desiccated coconut.
Store cake in fridge. Just buzz quilled in microwave if you want it moister. Not too long though.