Yes, it’s a Gluten-Free cake… but don’t be afraid: it’s amazing. Really, really delicious Chocolate Coconut Cake.
Ok, it’s gluten-free, but it isn’t healthy. Because have or not have gluten isn’t a good or valid method to determine it. Well, unless you’re celiac.
The cake doesn’t have flour and all the other ingredients don’t have gluten naturally per se. But cross-contamination can occur. So, if you’re celiac be sure about it, ok?
I emphasis on this cake not being healthy because still has an interesting content of sugar, fat, and eggs… so.
But it’s delicious! The flour content was replaced by shredded coconut which gives a nice texture and flavor.
And to turn more chocolate-y: a generous chocolate sauce on top.
100gunsalted butter(room temperature 77-86F/25-30°C)
175gchocolate powder(50% cocoa)
100gdried unsweetened shredded coconut
10gbaking powder
05mLvanilla extract
Chocolate sauce
125mLwater
40gchocolate powder(50% cocoa or cocoa powder 100%)
100ggranulated sugar
75gbittersweet chocolate(chopped)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.
Instructions
Cake
Preheat oven to 350F/180°C, grease and dust with cocoa powder an 8-inch round pan with a tube. Set aside.
Blend eggs, sugar, butter, coconut, baking powder, vanilla for 5-6 minutes in a blender. It is a dense batter, scrap down the sides of the blender jar.
Pour into the prepared pan.
Bake for ~40-45 minutes at 350F/180°C (normal oven, no fan assisted). Take a skewer and insert it into the cake, if it comes out clean: it's done.
Remove from the oven and let it cool to unmold. After cool, it will collapse a little bit.
Move onto a serving plate or cake stand.
Chocolate Sauce
Heat until boil water, chocolate powder and sugar in a medium saucepan over low heat.
Cook for 10 minutes after reach boiling. Add chopped chocolate and mix to dissolve.
Remove from the heat. It will become more viscous.
