Chocolate, Lime, and Coconut Cake

Chocolate, Lime, and Coconut Cake
Contributor
Chocolate, Lime, and Coconut Cake
Colin Erricson

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 Cookbook

Find more coconut recipe here.

8
Servings
79
Calories Per Serving
Deliver Ingredients

Notes

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.

Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission. 

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.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Calcium, Ca
17mg
2%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Magnesium, Mg
15mg
5%
Phosphorus, P
47mg
7%
Selenium, Se
3µg
5%
Sodium, Na
150mg
10%
Water
13g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.