Chocolate cake with coconut cream

22-28 pieces  

100 g almond flour with fat  

35 g of cocoa powder  

2 teaspoons fiber remember  

2 teaspoons baking powder  

¼ ts salt 

3 egg  

60 g Sucre Gold  

60 g Tagatesse  

1 tsp vanilla extract 

½ dl strong coffee  

¾ dl coconut milk (use the thick part of the coconut milk) 

Coconut cream 

1 packet of canola and coconut cream 

1 ss Tagatesse  

1 tsp vanilla essence 

  1. Set the oven to 175 C ° and line a long pan (38 x 46 cm) with baking paper.  
  2. Mix together almond flour, cocoa, fiber husk, baking powder and salt.
  3. Make eggnog from eggs, Sukrin Gold, Tagatesse and vanilla extract. 
  4. As soon as the egg mixture is light and airy, add the dry ingredients. Stir well. 
  5. Add the coffee and coconut milk. 
  6. Pour the batter into the pan.  
  7. Bake the cake in the middle of the oven, for approx. 20–30 minutes. 

Coconut cream 

  1. Whip the rapeseed and coconut cream until creamy. 
  2. Add Tagatesse and vanilla. If necessary, taste the whipped cream with more sweetener or more vanilla. 
  3. Add cocoa towards the end (if you want brown chocolate cream). 

Spread whipped cream over the cake - and decorate with fresh berries or cake sprinkles (see p. XX). 

Carbohydrates per piece: 2.6 grams 

Tips  Feel free to add 2 tablespoons of cocoa powder to the coconut cream for a lovely taste of chocolate

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