What began as a challenge, actually turned out to be a pretty awesome cake: Coconut sponge with almond crumble base and chocolate ganache topping.

The recipe is gluten, dairy and wheat free.

Serves 12                                                                                                      

Prep time: 30minutes cooking time for middle layer 35-45 minutes

Ingredients:

Base:

1 Cup almond meal

½ Cup flaxseed,cacao&berry mix

3/4 cup Honey

¼ cup Almond milk

2 heaped tablespoons almond butter

carob chips (optional)

goji berries (optional)

Directions:

  1. Place honey, almond butter and milk in a small and heat. Gently stir until mixture is combined (careful not to burn!)
  2. Mix dry ingredients in a bowl
  3. Add wet to dry and mix until crumbly and sticky mixture forms
  4. Place on parchment paper and spread with fingers to form 10 inch round shape before placing in fridge to cool

Sponge:

1 Cup Coconut flour

1/2 Cup coconut oil

1/2 Cup Coconut milk

1 Cup Coconut flakes

10 eggs

2 very ripe bananas mashed

1 Cup honey

1 tsp vanilla

Cinnamon (optional)

1 tsp baking soda

Directions:

1. Preheat oven to 180 degrees Celsius

2. Combine wet ingredients in a processor or with electric whisk

3. Combine dry ingredients in a separate bowl. Add wet to dry. If mixture if a bit runny, add some more coconut flour

4. Pour mixture into a 10 inch cake dish and place in the over to cook for 35-45 minutes. (To know its cooked pierce middle with toothpick which should come out clean).

5. When ready, leave to cool

Ganache:

2 bars Dairy free chocolate (can buy in health shop)

1 tbsp Coconut oil

1/4 cup coconut milk (leave in fridge overnight and scoop out the thick mixture that settles on top)

2 heaping tablespoons of cashew butter

1/4 cup coconut flakes

Honey (optional)

Directions:

1. Melt chocolate and oil in a pan

2. Mix other ingredients in a bowl

3. Add chocolate to mixture, stir well

4. Let set in the fridge while waiting for cake to cool.

Assembly:

Use a knife to spread a generous serving of ganache over the almond crumble base before placing the coconut sponge on top. Spread the remainder of the ganache on top of the cake.

Store in the fridge. Consume within 3 days.

For someone like me who has cut sugar completely from their diet, this cake provide the perfect sweet hit. However, for a non-paleo geek, it may not be sweet enough in which case I suggest using natural sweeteners like Stevia or Xylitol to add sweetness to the ganache and middle layer.

Enjoy!



Categories: dessert

Tags: ,

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