You will never guess this cake is grain and dairy free, it’s so rich! The cake and icing go beautifully together but the icing is just as delicious on its own – simply pour into small ramekins and let it sit in the fridge for 2 hours to firm up, then enjoy.
- Recipe by Christie Connelly
- Serves 8 to 10
- Prep Time 15 minutes
- Cooking Time 40 minutes
- 4 eggs
- 60ml (1/4 cup) pure maple syrup
- 1 teaspoon vanilla bean paste or pure extract
- 60ml (1/4 cup) coconut oil, melted
- 125ml (1/2 cup) Vitasoy Coconutmilk Unsweetened
- 30g (1/4 cup) raw cacao powder*
- 30g (1/4 cup) coconut flour
- 1 teaspoon baking powder
- 1 teaspoon bi-carb powder
- pinch sea salt
- 40g (1/4 cup) almond meal
- MOUSSE ICING:
- 1 medium ripe avocado (about 130g unpeeled weight)
- 30g (1/4 cup) raw cacao powder
- 2 tablespoons pure maple syrup
- 60ml (1/4 cup) coconut cream
- 1 tablespoon coconut oil, melted
* If you can’t find raw cacao powder, regular cocoa powder is fine to use.
- Heat oven to 150C. Grease and line a round 20cm cake tin.
- Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined.
- Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack.
- To making the icing, place all the icing ingredients into a food processor or blender and blitz until smooth. If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake.