Chocolate – coconut dream: gluten free, lactose free, egg-free and yet a chocolate cake! With healthy ingredients, chocolate cakes from our own kitchens are always better than from the pastry shop
240 ml sparkling water
3 tablespoons Gula Java Brut
100 gr buckwheat flower
75 gr coconut flour
1 zucchini (grated)
1,5 tablespoon rice milk
1,5 tablespoon Cocoslove
50 gr Gula Java Cocoa
50 gr pure chocolate
5 tablespoons ground coconut
Preheat the oven at 180°C degrees
Pour the sparkling water and Gula Java Brut into a bowl and mix.
Puree the banana and the zucchini with a blender. Gently stir the pureed banana and zucchini into the Gula Java Brut mixture.
Add the remaining ingredients: the coconut flour, the buckwheat flower, the Gula Java Cacao, the rice milk and the coconut oil (cocoslove).
Add the chocolate and mix until combined well.
Take a taste of the mixture. Not sweet enough? Add a bit more Gula Java to your batter.
Pour half of the batter into the cake pan and cover it with ground coconut.
Then, pour the rest of the batter into the pan.
Place the cake in the oven for 40-50 minutes. Make sure to check your cake regularly after 35 minutes have passed. The cake can by ready any minute now, and it happens quickly!
Garnish with ground coconut.
Tip: Decorate your cake with fresh raspberries or edible flowers.
Made by Amanvida Chef Maxime - Recipe inspired by Oh My Pie
What is your favourite cake or pie recipe?
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