Gluten-free Chcocolate Cake with Whipped Coconut Cream and Mixed Berries


Gluten-free Chcocolate Cake with Whipped Coconut Cream and Mixed Berries

What you'll need:

For the cake

  • 115g softened butter, plus extra for greasing the cake tin
  • 115g coconut sugar
  • 115g ground almond, plus extra for dusting the cake tin
  • 115g 70% dark chocolate, broken into pieces
  • 4 organic eggs, separated

For the Whipped Coconut Cream & Mixed Berries

  • 1 can full-fat organic coconut milk, refrigerated overnight
  • 1.5 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup of mixed berries (raspberry, blueberry, blackberry, and strawberry)
  • Icing sugar, for dusting
  • Mint leaves, for decorating

How it's made:

  1. Switch on the oven to 180 °C. Cut a circle of baking paper to fit the base of a 20 cm cake tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the baking paper and brush again with more butter. Add in 2 tbsp ground almond, swirl it around to coat the base and sides, then tip out the excess.
  2. Melt the chocolate and butter in a medium-sized bowl over a pan of simmering water. Once melted, remove from the heat and leave to cool. Whisk the egg yolks with the coconut sugar in a large bowl until pale and thick; fold into the chocolate with the ground almond.
  3. In a separate bowl, with a clean whisk, beat the whites until soft peaks formed. Stir half of the whites into the chocolate mix, when well combined, then carefully fold in the rest of them. Add the mixture into the prepared cake tin.
  4. Bake for 40 mins until the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely.
  5. While the cake is being cooled, prepare the whipped coconut cream. Carefully open the can of refrigerated coconut milk. Make sure to keep the tin level. You will find a firm and thick white layer of coconut cream on top.
  6. Scoop out the coconut cream and into a large mixing bowl. Be careful not to scoop out any coconut water under the cream. Only use the solid cream for whipping. The leftover coconut water is great for smoothie.
  7. Using a hand mixer on high speed to whip the coconut cream for 5-7 minutes until it is fluffy and light with soft peaks. Mix in maple syrup and vanilla extract for another minute.
  8. Leave the whipped coconut cream in the fridge until the cake is completely cooled. Then take the coconut cream out of the fridge (if it gets too hard, just whip it again for a minute). Use a spatula to spread out the coconut cream over the cake. Add the mixed berries and mint leaves on top of the cream. Finally, dust some icing sugar. And serve.