Tasty Tuesday: Almond Cake with Coconut Chocolate Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Almond Cake with Coconut Chocolate Frosting. Can be served warm (with melted frosting on top) or cold. Delicious either way.
Ingredients
[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Cake
  • 5 eggs
  • 5 tablespoons coconut palm sugar
  • 7 tablespoons almond flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ cup pecans, roughly ground (I use a rolling pin)
  • Pinch of salt
  • ½ cup pecans, roughly ground[/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]
Frosting
  • Cream from 1 (398 ml) can of coconut milk (see note* below on how to choose the best one)
  • 3 tablespoons raw cacao
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla
Instructions
  1. Pre-heat the oven to 350 F.
To make the cake:
  1. Beat the eggs in a big bowl and add the rest of the ingredients, one by one (except the ½ cup of pecans), while stirring gently.
  2. Cover the bottom of a parchment-lined 8x11 in. oven-proof dish with the ½ cup pecans. Pour the egg mixture gently on top.
  3. Bake for 25 minutes. Turn the oven off and keep the cake in the oven for 5 more minutes.
  4. Remove the oven-proof dish from the oven. Remove the cake from the dish. Let the cake cool off.
  5. Spread the frosting. Add sprinkles for a fun and colorful effect.
To make the frosting:
  1. Chill a can of full-fat coconut milk in the fridge or in a cool place overnight. Flip the can over and open with can opener. Pour off the coconut water (I use it to make a smoothie). Scoop only the solid white coconut cream into a bowl.
  2. Mix the coconut cream, cacao, maple syrup, and vanilla in a big bowl. Use a hand mixer to beat them until the frosting becomes thick and sticks to the beater.
*Before I buy a can of coconut milk, I shake the can in the store. If I hear liquid swishing around in the can, I don’t buy it. If I don’t hear any liquid, then I know that the coconut milk separated from the cream inside the can. This is the best can of coconut milk to buy for frosting. I find that Earth’s Choice brand is almost always separated in the store. There are some cans that don’t separate, but if you do the “shake the can” test, you will be able to tell.
Recipe by Orgali at https://orgali.ca/2015/03/tasty-tuesday-almond-cake-with-coconut-chocolate-frosting/