Category, , DifficultyIntermediate

This is Steve's creation and he is super-proud of it! It is dairy and egg free but taste like it has butter and cream in it. It is totally decadent, a rich chocolate cake with a raspberry coconut cream filling and covered in rich chocolate frosting, one for the true chocoholic!

Yields12 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients
 480 ml Coconut Oil
 300 g Ground Almonds
 300 g White Spelt Flour/White Flour (gluten-free white flour if coeliac)
 600 ml Maple Syrup/Agave Syrup
 80 g Sieved Cocoa Powder
 4 tsp Baking Powder
 2 tsp Salt
 480 ml Rice Milk/Milk of Choice
 2 tbsp Vanilla Extract
For the Filling
 400 ml (1 can) of full-fat coconut milk
 1 tsp Maple Syrup/Agave Syrup
 1 tbsp Vanilla Extract
 125 g Raspberries
For the Frosting
 300 g Dark Chocolate
 200 g Solid Coconut Oil

1

Preheat oven to 160 degrees/325 degrees Fahrenheit/gas mark 3. Line the bases of two 23cm springform cake tins with baking parchment.

2

Melt the coconut oil and pour into a large bowl. Add all the other ingredients and mix with a whisk or large spoon until the batter is evenly mixed and uniform in texture.

3

Divide the cake batter evenly between the two tins and bake for 50 mins - 1 hour in the preheated oven. Test by sticking in a skewer - once the cake is ready, the skewer should come out with some fudge on it and be moist but not wet. It shouldn't look like the consistency of a brownie, fudgy and sticky, not thin.

4

To make the filling, open the tin of coconut milk and remove the fat/cream on top, leaving the watery residue behind. Whisk the coconut cream, maple syrup/agave syrup and vanilla extract together in a bowl until they resemble whipped cream - alternatively you could use an electric whisk. It can take a couple of minutes before you get the desired consistency. Leave in the fridge until your cakes are ready to be dressed.

5

When your cakes are baked, remove from the oven and leave to cool.

6

Meanwhile, make the frosting. Melt the chocolate by putting it into a bowl over a pan of hot water. Do not allow the bowl to touch the water. Cut the coconut oil into thin pieces with a knife and add to the melted chocolate. The chocolate will break down the coconut oil. Whisk the chocolate and coconut oil until you get a reasonably solid but malleable paste. This may take up to 15 minutes.

7

Remove the cooled cakes from their springform tins. Spread the coconut cream on top of the cream-raspberry filling.

8

Now start to spread the frosting evenly over the top of the cake and down the sides. It's easier if you use a warm knife, spoon or palette knife, so keep a bowl of hot water beside you. Just dry off whatever you are using each time you dip into the hot water. If the frosting goes too runny, pu it into the fridge until it hardens.

9

Decorate the top with the remaining raspberries. Leave in the fridge for 20 minutes for the chocolate to harden. Scrumptious!

Ingredients

Ingredients
 480 ml Coconut Oil
 300 g Ground Almonds
 300 g White Spelt Flour/White Flour (gluten-free white flour if coeliac)
 600 ml Maple Syrup/Agave Syrup
 80 g Sieved Cocoa Powder
 4 tsp Baking Powder
 2 tsp Salt
 480 ml Rice Milk/Milk of Choice
 2 tbsp Vanilla Extract
For the Filling
 400 ml (1 can) of full-fat coconut milk
 1 tsp Maple Syrup/Agave Syrup
 1 tbsp Vanilla Extract
 125 g Raspberries
For the Frosting
 300 g Dark Chocolate
 200 g Solid Coconut Oil

Directions

1

Preheat oven to 160 degrees/325 degrees Fahrenheit/gas mark 3. Line the bases of two 23cm springform cake tins with baking parchment.

2

Melt the coconut oil and pour into a large bowl. Add all the other ingredients and mix with a whisk or large spoon until the batter is evenly mixed and uniform in texture.

3

Divide the cake batter evenly between the two tins and bake for 50 mins - 1 hour in the preheated oven. Test by sticking in a skewer - once the cake is ready, the skewer should come out with some fudge on it and be moist but not wet. It shouldn't look like the consistency of a brownie, fudgy and sticky, not thin.

4

To make the filling, open the tin of coconut milk and remove the fat/cream on top, leaving the watery residue behind. Whisk the coconut cream, maple syrup/agave syrup and vanilla extract together in a bowl until they resemble whipped cream - alternatively you could use an electric whisk. It can take a couple of minutes before you get the desired consistency. Leave in the fridge until your cakes are ready to be dressed.

5

When your cakes are baked, remove from the oven and leave to cool.

6

Meanwhile, make the frosting. Melt the chocolate by putting it into a bowl over a pan of hot water. Do not allow the bowl to touch the water. Cut the coconut oil into thin pieces with a knife and add to the melted chocolate. The chocolate will break down the coconut oil. Whisk the chocolate and coconut oil until you get a reasonably solid but malleable paste. This may take up to 15 minutes.

7

Remove the cooled cakes from their springform tins. Spread the coconut cream on top of the cream-raspberry filling.

8

Now start to spread the frosting evenly over the top of the cake and down the sides. It's easier if you use a warm knife, spoon or palette knife, so keep a bowl of hot water beside you. Just dry off whatever you are using each time you dip into the hot water. If the frosting goes too runny, pu it into the fridge until it hardens.

9

Decorate the top with the remaining raspberries. Leave in the fridge for 20 minutes for the chocolate to harden. Scrumptious!

Chocolate Cake

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