Spongy no-sugar choc and roasted coconut cake

When I started playing with spelt and rice flour, this fantastic, simple cake somehow came as a natural idea. To prepare it, I combined one of my favorite snacks I tried in New York – roasted coconut – and abovementioned flours. The result amazed me!

For me, the beauty of this spongy coconut and choc cake is in the hero ingredient – fresh coconut baked with a blend of seductive spices. Cardamom is by far my favorite spice. Some special magic happens when you combine it with cocoa powder, but also other aromas which you can usually find in tastiest desserts – nutmeg, ginger, cinnamon. This crunchy mixture will be the main flavor carrier, which complements the moist texture of selected flours and bananas.

Speaking of dessert – this one easily ticks the “no guilt” box, as the main sweetener are the overripe bananas. However, as the cake requires two types of flour, it is necessary to add another taste to sweeten up the story. It should be the sweetener of your choice. I used maple, but it can be agave or date syrup, or honey.

As for the flours – feel free to experiment if you like. Rice and spelt flour combine perfectly and they also guarantee the moist texture of the cake. If you chose a flour which is more dry, like buckwheat or wholewheat, add more plant milk so the cake doesn’t become parched.

Make your own rice milk. It’s incredibly simple!

The preparation of this fantastic choc and coconut cake is really simple. Apart from roasting the fresh coconut, the rest is blend and bake. By the way, the baking time is approximate. I have baked the cake in a warmed oven (after the coconut) for about 20 mins. It was easy to cut, soft on the inside, and well done on the outside.

Spongy cocoa and roasted coconut cake

Course: DessertDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Baking time

40

minutes

This indulging, moist cake is rich and guilt-free. The crunchy spicy coconut combined with spongy texture will blow you away and make you want to prepare this cake again!

Ingredients

• 1 cup rice flour*

• 1 cup spelt flour

• ½ of one fresh coconut

• 2-3 tbsp raw cacao powder

• 1 cup rice milk

• 2 flax eggs

• 2 overripe bananas

• 2 tbsp s sweetener of choice 

• 2 tbsp vegetable oil

• 1 tbsp spice mix: cardamom seeds, cinnamon, nutmeg, dry ginger

Directions

• Heat the oven. Cut the coconut into small cubes or pieces and place them onto a baking tray covered with baking paper. Sprinkle with the grounded spices mixture, mix well and bake for around 20 mins or until the coconut looks dry.
  
• In the meantime, blend all the remaining ingredients so that the banana becomes mushy and dissolves in the mixture.
• Once the coconut is ready, add it to the mixture, stir all well, and place it into the baking tray covered with parchment paper.
• Place into the oven and bake for around 20 mins, checking from time to time to see if the cake is firm. It should be well done from top and spongy on the inside.
  

Notes

• *cup is 0,2 l