Recipes Baking Gluten-free

I have only one word for this gluten-free coconut cake with chocolate and that is: HEMELS! So delicious, the combo of soft coconut cake with the crunchy chocolate layer. The cake is nice and fluffy because you use beaten egg whites in the batter. In the video below I show you how to make the cake and walk you through the recipe. It doesn't get any easier, does it?

Recipe

Coconut cake with chocolate

An incredibly easy cake to make and truly blissful with coffee. Everyone who tasted a piece of coconut cake with chocolate was sold.

Course	Cakes
Kitchen	Dutch
Servings	approx 10 pieces

Preparation time

Preparation time	30 min
Cooling time	20 min
Total	1 hr 10 min

Ingredients

50 grams of coconut flour
30 grams almond flour
80 grams of butter (unsalted)
60 ml coconut milk
50 grams of honey
1 teaspoon vanilla extract
5 eggs
1 teaspoon baking powder
pinch of salt
Chocolate layer:
25 grams unsalted cream butter
200 grams of dark chocolate
2 tablespoons coconut flakes
handful of chopped pecans

Coconut cake with chocolate

Preheat the oven to 180 degrees
Put the coconut flour, almond flour, baking powder and salt in a bowl.
Melt the butter in a pan and remove from the heat when the butter has melted. Add the coconut milk, honey, vanilla extract and 3 eggs. Beat this with a whisk until it foams. Mix this with the flour into a nice even mixture.
You have two more eggs left. Separate the eggs and beat the protein into peaks. Fold the whipped proteins carefully through the dough batter.
Grease a baking tin or cover the baking tin with baking paper. Pour the batter into the baking tin and smooth. Bake in about 30 minutes until golden brown. Allow the cake to cool well.
Now make the chocolate layer: melt the chocolate and butter au-bain-marie and mix well. Divide the chocolate over the cake if it has cooled well. After this you divide the chopped pecans and the coconut grater over it. Let it set in the fridge for 1-2 hours and then cut into pieces.
Store cooled in an airtight package.

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Print recipe

The inspiration for the recipe also comes from a store in gluten -free products that I worked with for a while. It had been on my list for a long time to bake and now that it was getting colder, I thought it was really good to fit the weather. As almost always I have adjusted the recipe slightly to my taste; For example, I use an almond flour and coconut flour for the bottom. I think it is just a bit smoother than with only coconut flour, which soon becomes dry. Do you have a nut allergy? Then you can only use coconut flour and omit the pecans on top.

It is really a very easy cake to make and really Zaaalig with coffee. Everyone who has tasted a piece of coconut with chocolate was sold. Good sign right? By the way, I had an incredibly cute help (my dog Marley) while I baked the cake. This monster kept a close eye on whether it all went well, haha!

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