Chocolate, Lime, And Coconut Cake
Chocolate, Lime, And Coconut Cake
Easy to make, grand to eat, and (yes, really!) good for you, too, this is a recipe I suspect you will make again and again. It’s chocolate cake with a Latin twist! — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free CookbookFind more coconut recipe here.
Servings
8
servings
Ingredients
- 1 cup amaranth flour
- ½ cup unsweetened natural cocoa powder
- ¼ cup potato starch
- 1 tablespoon ground flax seeds (flaxseed meal)
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup crystal cane sugar
- ½ cup well-stirred coconut milk (full-fat)
- ½ cup melted virgin coconut oil
- ½ cup water
- 1 tablespoon finely grated lime zest
- 1 tablespoon freshly squeezed lime juice
- whipped coconut cream, optional
Directions
- Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan.
- In a large bowl, whisk together the amaranth flour, cocoa powder, potato starch, flax seeds, baking soda, and salt.
- In a medium bowl, whisk the sugar, coconut milk, coconut oil, water, lime zest, and lime juice until blended.
- Add the coconut milk mixture to the flour mixture and stir until just blended.
- Spread the batter evenly in the prepared pan.
- Bake until a tester inserted in the center comes out with moist crumbs attached, 27 to 32 minutes. Let cool completely in pan on a wire rack.
- If desired, spread coconut cream over cooled cake, or serve it alongside.