Brazilian Cocoa-Coconut Tres Leches Cake

Allergens

None

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 can (13.5 oz) coconut milk
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. In another bowl, beat egg yolks, coconut milk, coconut cream, maple syrup, and vanilla extract until smooth. Add the dry ingredients and mix well. In a separate large bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter gently. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before pouring the Tres Leches mixture over it and refrigerating for at least 4 hours or overnight.

Chef’s Insight

The key to this cake is in the Tres Leches mixture - make sure it's well combined and poured evenly over the cake for maximum indulgence.

Notes

Feel free to replace the maple syrup with agave nectar or honey for alternative sweeteners.