Chocolate Coconut Almond Cake (vegan and gluten-free)

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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.

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Make the flax eggs. Set aside

Combine the dry ingredients, including the grated coconut. Still well to break up any lumps.

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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.

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Combine the wet and dry ingredients. Beat with a spoon until smooth.

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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.

This entry was posted by Glyn Ruppe-Melnyk.

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