Coconut Flour Chocolate Cherry Cake – Nut-Free, Gluten-Free, Dairy-free

Hi everyone,

As you may have realised, my family is a BIG fan of coconut! I made this cake for my mothers birthday, and I have to say, this cake definitely tended to our family’s love of coconut!

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This cake is drizzled (well more so poured, hehe) with a healthier version of chocolate ganache, instead of using full fat cream, coconut milk was used which infused the dressing with a coconut flavour – yum!

Hope you like this recipe 🙂

 Coconut Flour Chocolate Cherry Cake – Nut-Free, Gluten-Free, Dairy-free

Ingredients

  • 1/4 cup cacao
  • 1/4 cup coconut flour
  • 2  teaspoons gluten free baking powder
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • 4  eggs
  • 1/4 cup honey or organic maple syrup
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • 1/4 cup melted coconut oil
  • 1 cup frozen pitted cherries
  • 100g dark chocolate
  • 100ml coconut milk
  • Shredded coconut and strawberries for serving.
  1. Preheat oven to 160 C and line a 15cm baking tin.
  2. Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
  3. Add the eggs, honey, vanilla and oil.
  4. Mix well until smooth and combined.
  5. Fold in the frozen cherries.
  6. Spoon into lined baking tin lined and Bake the cake for 40 minutes or until cooked through.
  7. Remove from the oven and allow to cool.
  8. Melt 100g of chocolate in a double boiler. Once melted remove from heat. Stir in the coconut milk with a whisk.
  9. Drizzle chocolate mixture over the cake and sprinkle with coconut. Serve with strawberries for a pop of colour if desired!
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