Tuesday, 11 August 2015

Moist Chocolate and Coconut Cake

By now, I think I'm finally starting to realize that for most people, healthy cakes should taste just as well as regular cakes for being worth eating at all. I'm that type of person that eat anything that goes under the designation "desserts", no matter if it tastes good or if it's not much to brag about. So, it's quite some good news on behalf of me, to know that it actually exists healthy, gluten and even dairy free (!!!) cakes that taste even better than the cakes we usually eat, which in most cases are stuffed with refined sugar, processed flour with added gluten and loads of bad fats! Now, I don't have to worry about the amount of cake intake, because it won't do any damage on by body, AND it tastes phenomenal. 
This lovely recipe of mine is actually so easy to make, and I bet even my little sister on nine years would have been able to create this beautiful masterpiece without any complains. The consistency of the cake itself is sort of like chocolate fudge, but at the same time incredibly light and airy. It's a cake you don't grow tired of, and you can easily store it in the fridge for up to a week. So in case you get some friends or family over, you already have a delight that you know everybody is going to love! 

Serves 8

200g (apx. 3) carrots
200g dark chocolate
200g coconut oil
4 eggs
150g coconut sugar
3 tbsp honey
1 tbsp coconut flour
2 tbsp almond flour

Boil the carrots for about 40 minutes until they are tender and soft. Mash using a hand blender.
Preheat the oven to 180°C / 320°F, and line a spring pan (24 cm / 9 inches). Melt the chocolate together with the coconut oil in a saucepan on low heat.
Separate the egg yolks and egg whites into separate bowls, and with a mixmaster, whip stiff the egg whites. Then, make eggnogg adding the coconut sugar and honey into the egg yolks.
Simply add the carrot paste, melted chocolate and coconut oil and the different types of flour into the eggnogg bowl. Carefully toss in the whipped egg whites and pour the batter into the spring pan.
Let cook for 30 minutes, let cool for about 10 minutes, and serve with your favourite berries and fruits. I like to drizzle over some honey as well!

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