Chocolate, Lime, And Coconut Cake

Chocolate, Lime, And Coconut Cake
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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.
Chocolate, Lime, and Coconut Cake
  • 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
  1. Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan.
  2. In a large bowl, whisk together the amaranth flour, cocoa powder, potato starch, flax seeds, baking soda, and salt.
  3. In a medium bowl, whisk the sugar, coconut milk, coconut oil, water, lime zest, and lime juice until blended.
  4. Add the coconut milk mixture to the flour mixture and stir until just blended.
  5. Spread the batter evenly in the prepared pan.
  6. 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.
  7. If desired, spread coconut cream over cooled cake, or serve it alongside.