Fall in love with this plant-based, low carb cake that’s full of wholesome fat, amino acids and many good power. There’s no excuse to not indulge when wholesome treats are this simple and attractive!
Substances
- 500 ml (2 cups) coconut milk
- 180 g (2 cups) desiccated coconut
- 125 ml (1/2 cup) coconut oil, plus additional to grease
- 60 g (1/2 cup) cacao powder, plus additional to garnish
- 1/2 tsp floor cinnamon
- 1 vanilla pod, break up and seeds scraped, or 1 tsp vanilla powder
- Pinch of sea salt
- 60 g (1/2 cup) contemporary raspberries
For the bottom
- 320 g (2 cups) macadamia nuts
- 120 g (1 cup) cacao powder
- 60 g (1/2 cup) shredded coconut
- 3 tbs coconut oil
- 1/4 tsp stevia
- 1 vanilla pod, break up and seeds scraped, or 1 tsp vanilla powder
- Pinch of sea salt
Methodology
Step 1.
Line the bottom of a 23 cm springform cake tin with baking paper and grease with coconut oil.
Step 2.
For the bottom, add all of the elements to a meals processor and blitz to type a easy paste. Utilizing your fingers, press the combination firmly and evenly into the underside of the ready cake tin, then switch to the freezer for 20 minutes to relax and agency up.
Step 3.
Whereas the bottom is chilling, add the coconut milk, desiccated coconut, coconut oil, cacao powder, floor cinnamon, vanilla and salt to the meals processor and blitz till very easy, about 4–5 minutes.
Step 4.
Take away the tin from the freezer, pour the coconut combination over the bottom and unfold evenly. Switch to the fridge and depart for two–3 hours to relax and set.
Step 5.
When able to serve, scatter over the raspberries and mud with additional cacao powder. Reduce into slices with a heat knife and revel in!
Makes 1 cake
Sensible Carbs by Luke Hines.
Out there now. Revealed by Pan Macmillan. Pictures by Mark Roper. Go to Booktopia to buy.
