This indulgent cake is perfect for a special event. It’s tangy, moist and beautifully coconutty. Filled and topped with a sweet almond butter based dairy-free icing cream. Packed with nutrition & bursting with healthy fats. It not only looks stunning - but it tastes delicious too.
Equipment
- Small Bowl
- Oven
- Baking Parchment
- 2 x 20cm Cake Tins
- 2 x Large Bowl
- Blender
- Whisk
- Food Processor
- Spoon
Ingredients
For the cake
- 280g Ground Almonds
- 240g GF Self-Raising Flour
- 250ml Unsweetened Almond Milk
- 3 Eggs
- 4 Limes - Juice & Zest
- 2 Tsp Apple Cider Vinegar
For the icing
- 250ml Coconut Cream
- Juice of 1 Lime
Optional toppings
- Grated Lime Zest
Method
- Put the chia seeds into a bowl and cover with 8 tablespoons of water. Leave for 20 minutes until a gel forms around the seeds.
- Preheat oven to 180° fan. Using baking parchment line the base of 2x20cm cake tins, then grease the tins lightly with coconut oil.
- Gently melt the coconut oil in a pan.
- Into a large bowl sieve the flour, ground almonds and bicarbonate of soda.
- Add the desiccated coconut, coconut sugar and raw vanilla powder. Mix together, using either a food mixer or a whisk.
- In a blender place the chia seeds and 50ml of unsweetened almond milk, blend until smooth.
- In a separate bowl whisk together the eggs, 200ml of unsweetened almond milk and the apple cider vinegar until combined.
- Now add the blended chia seeds, coconut oil, lime juice and zest - whisk until combined. Pour into the dry ingredients and mix until combined and smooth.
- Then divide the mixture equally between the two cake tins.
- Place on the middle shelf in the centre of the oven and bake for 25-30 minutes, until golden and a cocktail stick inserted into the middle comes out clean.
- Meanwhile for the coconut icing, gently melt the cacao butter and coconut oil. Place all the other ingredients into a food processer or use a whisk.
- Add the almond butter and coconut cream blend until creamed together then add the coconut sugar, lime juice, blend and finally add the melted (and slightly cooled) coconut oil and cacao butter. Blend together spoon into a bowl and allow to slightly set in the fridge for 30 minutes.
- Once the cakes are baked, allow to cool fully.
- Remove the coconut icing from the fridge and thickly spread between the cake layers and over the top.
- Decorate with delicious coconut chips, bee pollen, lime zest and a slice of lime.
- Share & Enjoy!
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