• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 8
    OK

    Gluten-Free Chocolate, Lime, and Coconut Cake

    Chocolate, Lime and Coconut Cake is easy to make, great to eat, and (yes, really!) good for you, too. It’s chocolate cake with a Latin twist!

    Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission. 


    Ingredients
    1
    cup
    amaranth flour
    1/2
    cup
    unsweetened natural cocoa powder
    1/4
    cup
    potato starch
    1
    tablespoon
    ground flax seeds
    3/4
    teaspoon
    baking soda
    1/2
    teaspoon
    fine sea salt
    3/4
    cup
    fine crystal cane sugar
    1/2
    cup
    coconut milk, full fat
    1/2
    cup
    virgin coconut oil, melted
    1/2
    cup
    water
    1
    tablespoon
    lime zest, finely grated
    1
    tablespoon
    freshly squeezed lime juice
    *
    homemade coconut whipped cream, garnish
    Directions
    Preheat oven to 350°F (180°C) and grease an 8-inch (20 cm) square metal baking pan. Set aside.
    In a large bowl, whisk together amaranth flour, cocoa powder, potato starch, flax seeds, baking soda, and salt.
    In a medium bowl, whisk sugar, coconut milk, coconut oil, water, lime zest, and lime juice until blended.
    Add the coconut milk mixture to the flour mixture and stir until just blended.
    Spread batter evenly in prepared pan.
    Bake in preheated oven for 27 to 32 minutes or until a tester inserted in the center comes out with moist crumbs attached. Let cool completely in pan on a wire rack.
    To serve, spread coconut cream over cooled cake or simply serve it alongside.
    Reprinted With Permission From Bob's Red Mill Everyday Gluten-Free Cookbook

    The base number of servings for this recipe is 8
    OK

    Categories 

    Vegetarian

    Write a Review