This indulgent cake is perfect for a special event. It’s tangy, moist and beautifully coconutty. Filled and topped with a sweet almond butter based cream. It not only looks stunning - it tastes delicious. Our cake is created using fabulous ingredients from Indigo herbs and the Free From Fairy. Gluten free, dairy free,
Time Prep 35 Bake 25-30
Storage Airtight container for 3 days.
Ingredients For the Cake 280g of ground almonds 240g of gluten free self-raising flour – our favourite is the whole grain self-raising flour from the Free From Fairy. 200g of Indigo Herbs coconut sugar 250ml of unsweetened almond milk 3 eggs 4 limes juice & zest 3 tablespoons of Indigo Herbs coconut oil 3 tablespoons of Indigo Herbs chia seeds 2 teaspoons of apple cider vinegar 1 teaspoon of raw vanilla powder
Put the chia seeds into a bowl and cover with 8 tablespoons of water. Leave for 20 minutes until a gel forms around the seeds.
Preheat oven to 180° fan. Using baking parchment line the base of 2x20cm cake tins, then grease the tins lightly with coconut oil.
Gently melt the coconut oil.
Into a large bowl sieve the flour and ground almonds. Add the desiccated coconut, coconut sugar and raw vanilla powder. Mix together, using either a food mixer or a whisk.
In a blender place the chia seeds and 50ml of unsweetened almond milk, blend until smooth.
In a separate bowl whisk together the eggs, 200ml of unsweetened almond milk and the apple cider vinegar until combined. Now add the blended chia seeds, coconut oil, lime juice and zest - whisk until combined. Pour into the dry ingredients and mix until combined and smooth.
Then divide the mixture equally between the two cake tins.
Place on the middle shelf in the centre of the oven and bake for 25-30 minutes, until golden and a cocktail stick inserted into the middle comes out clean.
Meanwhile for the coconut icing, gently melt the cacao butter and coconut oil. Place all the other ingredients into a food processer or use a whisk. Add the almond butter and coconut cream blend until creamed together then add the coconut sugar, lime juice, blend and finally add the melted (and slightly cooled) coconut oil and cacao butter. Blend together spoon into a bowl and allow to slightly set in the fridge for 30 minutes.
Once the cakes are baked, allow to cool fully. Remove the coconut icing from the fridge and thickly spread between the cake layers and over the top. Decorate with delicious coconut chips, bee pollen, lime zest and a slice of lime.
Equipment Pans Mixing bowl Whisk or food mixer Food processer