Store the cooled, unfrosted cake, loosely wrapped in foil or waxed paper, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Alternatively, wrap the unfrosted cake in plastic wrap, then foil, completely enclosing it, and freeze for up to 6 months. Let thaw at room temperature for 4 to 6 hours before serving.
- 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
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.