Sugar free chocolate, coconut and raspberry cake

This week I am all about the cakes. My littlest one Sadie is turning one very soon and so I’m working on a few sponge recipes to find the best one for the big event. I’ll be posting up the most yummy ones for you to try, starting with this chocolate and coconut sponge. Luckily no one in my family gets bored of eating cake so I have my taste testers ready and waiting to sample. This is a celebration cake fit for a healthy eating King! Yes the ingredients list might look a little pricy but if your looking for an easy, sugar free and decadent birthday treat then it is worth it…trust me. Chocolate and coconut are a killer combination. Throw in a few fresh raspberries and you have yourself one scrumptious cake. This is easy to eat for all ages and it’s great to have a cake you can give little ones without the blue icing high that comes with lots of shop bought cakes. It’s fresh and healthy and looks pretty impressive too. It was eaten so quickly in my house I didn’t even get a photo of the entire sponge. 

Tip: if your serving only a few people or fancy a mid week treat but not the full shebang of making a big cake you can half the quantity and make just one sponge and cover with yoghurt and fruit, it will be just as delicious. 

Sugar free chocolate, coconut and  raspberry cake

Ingredients 

  • 1/2 cup coconut flour 
  • 1/2 cup ground oats 
  • 1/2 cup dedicated coconut 
  • 1/2 cacao powder 
  • 2 tsp baking powder 
  • 6 large eggs 
  • 1/2 cup coconut oil (melted) 
  • 1/2 maple syrup or runny honey 
  • 1/4 cup coconut cream 
  • 1/4 cup cacao nibs (or good quality dark chocolate chips) 

To decorate 

  • A generous helping of thick Greek yoghurt
  • 100g raspberries 
  • A sprinkling of coconut flakes

Method 

Preheat oven to 180/gas 4 

Line two 20cm round cake tins with grease proof paper 

Combine the coconut flour, ground oats, desiccated coconut, cacao powder and baking powder in a large mixing bowl. 

Add the eggs, coconut oil, coconut cream and maple syrup (or runny honey) 

Stir through the cacao nibs. 

Pour the batter into the cake tins and bake for 25 minutes. 

Tip the cakes onto a wire rack to cool. 

Once completely cool cover one of the cakes with Greek yoghurt along with a few raspberries. Sandwich the other cake on top and dollop on some more yoghurt, raspberries and some coconut flakes. 

Serve immediately.

  

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