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Cacao Coconut Cake

Yields1 Serving

Light cake to serve on its own or with a homemade chocolate ganache, yoghurt or fruit

 1 cup Changing Habits Emmer Wheat Flour
 1 cup Changing Habits Cacao Melts
 1 cup almond meal
 1 cup Changing Habits Rapadura Sugar
 1/2 tsp Baking soda
 1/2 tsp Changing Habits Seaweed Salt
 2 free-range organic eggs
 1 tsp vanilla extract
 1/4 cup Changing Habits Coconut Oil
 275 g organic coconut milk
 1 cup shredded coconut

Preheat oven to 180C. Grease a cake tin with coconut flour and a touch of shredded coconut on top of the oil so it sticks.


Sift together flour, baking soda, salt and sugar.


In another bowl combine all wet ingredients together.


Combine the wet and dry mixture and add the coconut mixing everything together, then pour into the cake tin.


Place in the oven and bake for 45-50 minutes or until cooked through.


Remove from the oven and allow to cool in the tin for 1 hour.


Remove from the tin and cool until room temperature. Serve as is or with a homemade chocolate ganache on top, or with yoghurt and fruit.