This cake is a healthy bite in devious disguise
This cake makes the most amazing centrepiece for afternoon teas. It looks really impressive when set on a cake stand – so much so that I bet your friends or family won’t have a clue that it’s good for you
Ingredients
• 60g lucy bee coconut oil, melted, plus extra for greasing
• 300g almond flour
• 60g coconut sugar
• 10 tablespoons raw cacao powder
• 4 tablespoons coconut flour
• 2 teaspoons bicarbonate of soda
• 4 medium eggs
• 240ml almond milk
• 100g dark chocolate, melted, (at least 70% cocoa solids)
• 1 tablespoon vanilla extract
• fresh raspberries, blackberries and physalis, to decorate
For the frosting:
• 250g cashews, soaked in cold water overnight then drained
• 1 tablespoon lucuma powder
• 4 tablespoons icing sugar, or more to taste
• 4 tablespoons lucy bee coconut oil, melted
• 2 tablespoons almond milk
• 1 tablespoon vanilla extract
Method
1 Preheat the oven to 180°C. Lightly grease two 20cm round springform cake tins and line with baking parchment.
2 In a large bowl, mix together the almond flour, coconut sugar, cacao powder, coconut flour and bicarbonate of soda.
3 In a separate bowl, and using an electric whisk, whisk together the coconut oil, eggs, almond milk, melted chocolate and vanilla until smooth and frothy.
4 Gently fold the dry ingredients into the wet until combined. Take care not to let too much air out of the mixture – stop as soon as the dry ingredients are just folded through. 5 Divide between the two prepared cake tins. Bake in the oven for 20–25 minutes or until a skewer comes out clean. Leave in the cake tins for 5 minutes before turning out onto a wire rack to cool completely.
6 Blitz the frosting ingredients together until smooth. Taste and add more icing sugar or milk if necessary.
7 Spread half the frosting over one of the cooled cakes, then sprinkle over half the raspberries.
8 Place the second cake on top and spread with the remaining frosting. Top with more berries and then finish off with physalis. Enjoy, with a spoonful of crème fraîche if you like.
Recipe courtesy of Lucy Bee, extracted from Coconut Oil: Nature’s Perfect Ingredients
