Bake with, and for, Love
Most of us know there is a direct connection between our state of being and what we eat. There are so many opinions and influences about diet. I think it's necessary to rely more on your own intuition, in combination with experts and science you resonate with. We are each so unique and in such different circumstances, that there is no one right diet.
I remember when I was asked to bring dessert for the big family christmas lunch a couple of years ago... I made it gluten free, dairy free, sugar free. I thought it was delicious. Most of the cake came back home with me!!!
So for my husbands birthday and our wedding anniversary I made sure to up my game and stun everyone with something really special, and still "healthy".
CAKE: 2,5 cups almond flour 1/2 cup coconut flour ¾ cup raw cacao powder 1/2 cup raw coconut palm sugar 2 teaspoons baking soda 1 teaspoon salt ½ cup coconut oil, melted 1 cup organic coconut milk, full fat 3 large eggs 2 teaspoons natural organic vanilla extract 2 tablespoons raw honey
MIDDLE LAYER CHOCOLATE GANACHE*: 1 can organic full fat coconut milk 2 tablespoons raw honey 2 tablespoons raw cacao powder ½ teaspoon natural organic vanilla extract
CHOCOLATE FROSTING: 6 tablespoons coconut milk, full fat ¾ cup dark chocolate
CAKE: Preheat oven at 175°c. Grease the bottom and sides of a cake pan with coconut oil and coat with LSA mix. Mix together the almond flour, coconut flour, raw cacao powder, baking soda and salt. In a separate bowl mix the eggs and raw coconut palm sugar, later add the coconut oil, coconut milk, vanilla and honey. Gently mix dry ingredients into wet ingredients. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat. Let cake cool completely, then cut horizontally in the middle. Spread the chocolate ganache over the bottom half of the cake. Top with other half, then spread the chocolate frosting over the top and sides of the cake. Decorate with raspberries and sprinkle top with shaved white chocolate if desired.
MIDDLE LAYER CHOCOLATE GANACHE: In a saucepan, bring the coconut milk and honey to a light boil. Simmer on low heat for 1 hour, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker colour, similar to sweetened condensed milk. Mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth, let it cool until cake is ready.
CHOCOLATE FROSTING: Heat up coconut milk and then melt the chocolate in a bowl over simmering water until all is combined and smooth. Let cool for 5 minutes before icing the cake.
Here you have the result! And let me tell you it was a BIG hit!
Lots of "oh wow", "yum", "Mmmm". And nothing left over!