Hi!
Yesterday was my dad’s 60th Birthday! The family are over visiting this week to celebrate, and last night we had a lovely celebratory dinner. To finish the day off I had prepared a refined sugar, gluten and dairy free birthday cake for him.
Ingredients:
For the Cake:
- 1/2 Cup of Coconut Flour
- 1/2 Cup Cocoa Powder
- 1/2 tsp. Baking Powder
- 8 Large Eggs
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey
For the Chocolate Glaze
- 1 Cup of very dark Chocolate (Organic and refined sugar free)
- 1/3 Cup Coconut Oil
- Seeds from 1 Vanilla Pod
- Cherries – stoned and chopped in half.
Method:
Preheat oven to 175°. Mix together the coconut flour, Cocoa Powder and Baking Powder in a large mixing bowl (I add a tiny bit of salt here too). Next add in the eggs and stir, once combined add the coconut oil and honey. Divide the mixture between 2 greased cake tins and bake for 25mins. Once baked remove and allow to cool.
For the chocolate glaze, melt in a pan the chocolate and coconut oil along with the vanilla seeds. Once melted, place in the fridge for around 15mins. After 15mins remove and whisk to thicken slightly. Pour half the glaze on top of one cake, I also spread some of my homemade chocolate spread over (you can find the recipe here), then place cherries all the way around the edge. Pop the second cake on top and repeat the glaze, spread, cherry process.
Yum!
jenniferannemcgarry 