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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
1

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.

2

Sift together flour, baking soda, salt and sugar.

3

In another bowl combine all wet ingredients together.

4

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

5

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

6

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

7

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.