Just because you can’t eat gluten, it doesn’t mean you should miss out on the yummier things in life. But with this decadent chocolate and coconut cake filled with coconut butter cream, you don’t have to. When you make a cake this good without gluten, you’ll never need to make it with gluten again.
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Ingredients
Method
Preheat oven to 170°C fan-forced (190°C conventional). Line base and side of a 25cm round cake pan with baking paper.
Sift flour, cocoa, baking powder, bicarb soda and salt in a medium bowl.
In another large mixing bowl, combine sugar, coconut oil, vanilla, coconut milk and vinegar. Add eggs, stir to combine, then stir in hot water.
Gently stir dry ingredients into wet ingredients until smooth and combined. Transfer to prepared pan and smooth surface. Bake for 1 hour or until a skewer inserted comes out clean. Remove from oven and cool completely.
To make chocolate glaze, put ingredients in a small saucepan and heat on low until melted and smooth. Remove from heat and set aside.
For the buttercream, in a stand mixer fitted with a paddle attachment beat ingredients until smooth.
Using a large sharp knife, cut cooled cake in half horizontally.
Smother base layer of cake with buttercream and top with remaining cake layer. Serve cake drizzled with chocolate glaze.
You’ll need
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