· By The Beyond Good Team
Gluten and Dairy-Free Chocolate Coconut Cake
A rich, intensely chocolatey layer cake made entirely without gluten or dairy. Blended coconut, rolled oats and ground almonds replace traditional flour, while a silky coconut milk ganache layers and finishes the cake beautifully.
Prep time: 25 minutes | Cook time: 45 minutes | Serves: 10
For the cake
- ¾ cup unsweetened shredded coconut
- ½ cup rolled oats
- ¼ cup ground almonds
- 1 cup cocoa powder, sifted
- 1 tbsp baking powder
- 1¼ cups packed light brown sugar
- 7 large eggs
- Two 13.5 fl oz cans (3½ cups) canned coconut milk
- 1 tsp Beyond Good ground vanilla
For the ganache
- 1 cup canned coconut milk
- ½ cup packed light brown sugar
- 1 cup cocoa powder, sifted
- 2½ oz Beyond Good 60% vanilla dark chocolate, roughly chopped
- sprinkles, to decorate
Method:
- Preheat the oven to 350°F.
- Grease and line two 7-inch round cake pans.
- Place the shredded coconut, oats and ground almonds in a food processor and blitz to a fine crumb.
- Sift in the cocoa powder and baking powder, add the brown sugar and pulse briefly to combine.
- In a separate bowl, whisk together the eggs, coconut milk and vanilla.
- Pour the wet ingredients into the dry and mix until a smooth batter forms.
- Divide equally between the prepared pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Leave to cool completely in the pans before turning out.
- To make the ganache, combine the coconut milk, brown sugar and cocoa powder in a medium saucepan and bring to a gentle boil, stirring constantly.
- Remove from the heat, add the chopped chocolate and stir until smooth and glossy. Allow to cool until thickened to a spreadable consistency.
- Sandwich the two cake layers with half the ganache, spread the remainder over the top and sides, and finish with sprinkles.