Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream
April 16, 2015
This cake is on the thick side but in the best way possibly with a slight cakey-crumb.
- Prep: 40 mins
- Yields: 8-12 Slices.
To separate the coconut cream:
Flip the can over and open so the liquid will now be on top. Pour the liquid into a container/bowl, measure 3 tablespoons, and set aside. [Place excess liquid covered in the fridge and use in smoothies, etc.] Scrape the solid coconut cream into a bowl and place in your fridge.
The topping is very light in texture with a whipped cream consistency. It’s not like buttercream frosting. Sometimes the peak stiffness will vary depending on the brand of coconut milk used but it should still be very thick and spreadable.
To make coconut powdered sugar [I never buy powdered sugar!], simply blend 1/2-1cup coconut sugar in your blender until powdered.
Store excess in a sealed jar.
You can also do this with pure cane sugar.
If you cannot tolerate GF oat flour substitute a high-quality GF all-purpose blend for the oat flour only.
The bottom edges of the cake are slightly crumbly but the cake should hold together well once fully cooled.
For the frosting: