Fudgy Chocolate Coconut Cake

• YIELD: 1 cake (12 Servings)
• PREP: 10 mins
• COOK: 25-30 mins
• READY IN: 35 mins

Ingredients

• 3 Cups Plain Flour (for a GF version you can use a mix of 1/2 brown rice and 1/2 barley flour, but expect a different texture)
• 1/2 Cup Raw Cacao Powder
• 2 Teaspoons Baking Soda
• 1 1/2 Cups Raw Coconut Sugar
• 3/4 Cup Melted Coconut Butter
• 1 Cup Coconut Milk
• 1 Cup Purified Water
• 2 Vanilla Bean Pods Scrapped
• 2 Tablespoons Braggs© apple cider vinegar

Instructions

1. Pre-heat the oven to 200ºC
2. Line a non-stick springform cake tray with baking paper or a light spray of canola oil
3. Sift the flour, cocoa, baking soda, and sugar into a large mixing bowl
4. In a small bowl, mix the melted coconut butter, coconut milk, water, apple cider and vanilla together
5. Pour the wet ingredients into the dry and mix with a spoon just until combined
6. Pour the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean
7. If you would like to 'ice' the cake, melt 1/2 cup dairy free choc chips and 1/2 cup almond oil in a small pan and drizzle on top when the cake is cooled

• COURSE: Dessert
• SKILL LEVEL: Beginner