I'm on my way!!! I'm trying to turn the white cake I made, eventually into a vegan cake. I am going to make a three layered Neapolitan cake for my daughters first birthday (for for her to eat, just us). I want the top layer strawberry, middle layer vanilla and the bottom layer chocolate.

So I made this chocolate cake and made a coconut milk whip cream, drizzled chocolate on top and put it in the fridge and it was so amazing cold that I had to name it Chocolate "chill" cake.

This version is dairy-free, vegetarian, sugar-free and soy-free. There is also a vegan option.


Serves 6



  • 1 3/4 cup almond flour
  • 1/4 tsp. celtic sea salt
  • 1/4 tsp. baking soda (aluminium free)
  • 1 tsp. vanilla
  • 2 Tbsp. unpasteurized honey or agave nectar
  • 2 Tbsp. cocoa powder
  • 1/4 coconut oil (melted)
  • 3 eggs or egg replacer
Chocolate Whip Cream
  • 1 can coconut milk, full fat - Chill the can in the fridge for three days. The cream will separate from the water and you can scoop the cream out and whip it 
- or - 1 can coconut cream
  • 3 tsp. pure vanilla extract
  • 6 tsp. cocoa powder
  • 1 tsp. unpasteurized honey or agave nectar
Chocolate Drizzle
  • 4 tsp. coconut oil
  • 3 tsp. cocoa powder
  • 1 tsp. unpasteurized honey or agave nectar

What to do:
(Prepare whip cream hours before baking cake)

1. Pre heat oven to 350 degrees.

2. Trace your round 8" baking dish, or a square baking dish on parchment paper and cut it out. Grease your baking dish with coconut oil and lay your parchment square/circle inside your dish.

3. Add all the dry ingredients to a bowl and stir well, removing any clumps. Add wet ingredients and mix with a hand held mixer. Pour into the pan, and even out.

4. Bake on the middle rack for 23 minutes. 

5. After cake is done baking let it cool inside the baking dish. Cut around the edge and ease cake out onto a cookie cooling rack to decorate (if you want to decorate the cake out of the dish).

6. Whip cream - Take the can out of the fridge. DO NOT SHAKE OR TURN OVER. Carefully open. Separate the cream from the water  by scooping it out. Place the cream into a freezer safe bowl. With with a hand held mixer until thick. Add vanilla, cocoa and sweetener. Mix again. Freeze for one hour. 

7. After one hour, whip again. If it is thick you can decorate your cake. If it isn't thick enough freeze again for another hour.

8. Melt chocolate drizzle ingredients on low heat and drizzle on top of whip cream layer. Refrigerate for half an hour and then enjoy it cold! 

This cake is moist, fluffy and sooooo amazing. It isn't too rich so make sure you are ready for another piece! If you like cake super sweet you can drizzle more honey on top. My husband did and he loved it.


Posting Komentar