Prep time is 10 min Makes a large loaf
2 cups almond flour (or flaxseed and sunflower meal to make nut
1 tsp each of baking powder & baking soda (aluminium free)
½ cup cacao powder
6-8 squirts pure liquid stevia or ½ cup applesauce/stewed apple
Pinch of salt
1 tsp vanilla extract
½ cup desiccated coconut
1 cup coconut yoghurt (coyo is my favourite brand in terms of
½ 400g can unsweetened organic coconut milk
½ cup melted coconut oil
Ingredients for Topping - mix all together to form smooth batter:
8 medjol dates
½ cup cacao
The other ½ of the can of unsweetened organic coconut milk
1 . Preheat your oven to 160 degrees (or 180 degrees if not fan forced).
Line a loaf or muffin pan with baking paper or cupcake liners.
2 . Combine the almond / flax flour, baking powder/soda, cacao
powder, coconut , and salt in a bowl.
3 . Beat in the eggs and vanilla.
4 . Add the stevia, coconut milk , coyo and mix well.
5 . Add the coconut oil and stir to combine.
6 . Pour the batter evenly into the muffin tin.
7 . Spread cake with icing and a sprinkling of coconut flakes and/or
cacao nibs .
8 . Bake for 20 minutes.