Prep: 30 mins
Makes 1 cake
- 1 can of full-fat coconut milk
- 2 Tbsp honey
- 3-4 Tbsp BioBalance Certified Organic Cacao Powder
- ½ tsp vanilla extract
- 3 cups ground almond (almond meal/almond flour)
- ¼ cup coconut flour
- ¾ cup BioBalance Certified Organic Cacao Powder
- ½ cup (or less) BioBalance Certified Organic Coconut Sugar
- 2 tsp baking soda
- 1 tsp salt
- ½ cup BioBalance Certified Organic Virgin Coconut Oil
- 1 cup full-fat coconut milk
- 3 large eggs
- 2 tsp vanilla extract
- 2 Tbsp honey
Start on the ganache first as it takes some time to prepare 🙂
Mix coconut milk and honey together in a pan and bring to the boil.
Reduce to a very gentle simmer for about 45 mins to an hour.
Don’t cover the pan and stir occasionally to stop it catching.
Simmer until the coconut milk has reduced to half the size, has thickened up and turned a caramel colour.
Remove from heat and mix in the acao powder and vanilla extract.
Pop in the fridge to cool down completely and thicken up.
Use for the centre and/or top of your cake.
If you want a separate topping you can melt dark chocolate with a little bit more coconut milk to make a chocolate icing – or do a double batch of ganache if it is a very special treat 🙂
Grease your 7" baking tin with coconut oil or line with baking paper.
Mix all the dry ingredients together.
In a separate bowl, whisk the coconut oil, milk, eggs, vanilla and honey.
Gently mix dry & wet ingredients together.
Pour into your prepared tin and bake at 180 dgrees for 40-50 mins and check by using a toothpick in the centre until it comes out clean.
Let the cake cool fully or it will crack when you remove from the tin.
If it has risen enough you can cut it into two horizontally and do some ganache cream in the middle. If not just put on the top.