Celestial Chocolate Cake for Two

Allergens

Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• Pinch of salt
• 1/3 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• For the Coconut Cream:
• 1 can full
• fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch cake pan.
2. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. Add almond milk, melted coconut oil, vinegar, and vanilla extract. Mix until smooth.
4. Pour batter into the prepared cake pan. Bake for 25 30 minutes or until a toothpick inserted comes out clean. Let cool completely.
5. Open the can of coconut milk. Scoop out the solidified cream, leaving the liquid behind. Beat the cream with maple syrup and vanilla extract until fluffy.
6. Slice the cake into two layers. Place the bottom layer on a serving plate, spread coconut cream evenly, then top with the second layer. Frost the top and sides with remaining coconut cream. Dust with cocoa powder.

Chef’s Insight

The contrast between the rich chocolate and the light coconut cream creates a heavenly balance that elevates this cake to new heights.

Notes

This recipe can be easily doubled for a larger gathering.