Chocolate Coconut Almond Cake (vegan and gluten-free)
Everyone loves dessert, and this one is rich and moist enough to satisfy any sweet tooth. The entire time I was creating this recipe I was thinking about the old candy jingle…”sometimes you feel like a nut, sometimes you don’t, Almond joy’s got nuts, Mounds don’t. Because, sometimes you feel like a nut, sometimes you don’t.” Hard to get that one out of your head, but this is worth the brain-worm. And this one has chocolate, almonds, AND coconut! ~ Glyn
Chocolate Coconut Almond Cake (vegan and gluten-free)
1 ½ c almond meal
½ c coconut flour
1 tsp xanthan gum
¾ c margarine or vegetable shortening
2 oz. semisweet baking chocolate (fair trade)
½ c dark brown sugar (or up to 1 cup of you like it sweeter)
½ c coconut
3 flax eggs*
1 c coconut milk
1 tsp. vanilla
2 tsp. baking powder
½ tsp salt
*for each egg mix 1 tbsp. ground flax seed with three tbsp. water. Let sit for a few minutes and then add as you would add the eggs.
Make the flax eggs. Set aside
Combine the dry ingredients, including the grated coconut. Still well to break up any lumps.
Cream the margarine and sugar together. Add the melted chocolate. Stir in the flax eggs and the
Vanilla. Add the coconut milk and mix well.
Combine the wet and dry ingredients. Beat with a spoon until smooth.
Pour into a prepared pan. Bake at 325 for 45 minutes or until a toothpick stuck into the center comes out clean.
Remove from the oven. Cool in the pan for 10 minutes. Turn out of pan and cool on a rack.
Serve plain or topped with jam or lemon curd.
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