Spelt Coconut Honey Cake with Chocolate Ganache
By Eat More Chocolate Team Cake Easter, Everyday Baking
April 15, 2015
A coconut delight. It’s super easy to make and – wait for it – it’s vegan!
- Yields: 8-10 Servings
Directions
Cake
Preheat the oven at 350F and grease your pan or pans (I used small bundt pans ’cause I’m fancy pants).
Combine all dry ingredients in a large bowl, then add lemon zest, honey, coconut milk, vanilla extract, and salt. Mix until combined (be gentle). I find spelt flour gets gluten-y quite fast, so don’t overmix or you’ll get a tough cake.
Place batter in mould and bake for about 35-40 min. Use a toothpick to test AND also poke a bit of the cake out and taste it to make sure it’s all good. Once it’s done, remove from the oven and let it cool down before removing from the pan.
GANACHE
Heat up the almond milk and bring it to a gentle simmer, then turn the heat off and add the chocolate chips. Lets them melt for a bit, and then whisk until mixture gets shiny. Easy!
Drizzle warm chocolate ganache over the cake and eat! Warm, cold, anyway you want it, this cake is PUUURFECTION.