My favourite cake.
▪ 1/2 cup coconut flour
▪ 1/2 cup unsweetened cacao powder
▪ 1 teaspoon baking soda
▪ 1/2 teaspoon fine celtic sea salt
▪ 1 teaspoons baking powder (gluten free)
▪ 10 medjool dates, pitted
▪ 1 cup of stewed apples (or one large ripe banana.) You could also use pear.
▪ 4 eggs
▪ 1/2 cup coconut oil (as liquid)
▪ 2 teaspoons vanilla extract
▪ 1/2 cup strong coffee (ensure it not too hot so you don’t scramble the eggs) You may also use coconut water or a herbal tea
such as rooibos.
- Place the dates in a food processor and whizz until completely pureed.
- Add fruit and pulse until pureed and combined with the dates.
- Combine the dry ingredients in a separate bowl.
- In a glass bowl, combine the fruit purée to the eggs, vanilla, coconut oil and coffee and mix on low-medium speed until well combined.
- Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
- Grease a 20cm round pan with coconut oil, line with baking paper & pour in the batter and smooth it with the back of a spatula.
- Bake at 180 degrees for 30 minutes or until a toothpick stuck in the middle comes out clean.
- Place 1 can of coconut cream in fridge overnight. (Or just put in the freezer for a little while to cool)
- Pour out the liquid so you have the only the coconut solids left.
- Whip with some vanilla bean until fluffy & use to top cooled cake.
- You may sprinkle with some lightly toasted shredded coconut.
- Keep in fridge.