Cocoa and coconut cream cake – Gluten-Free

This cake is proof that you don’t need white flour or tons of sugar to make something seriously delicious.

Rich cocoa flavor, a fluffy base, and a dreamy coconut cream topping – all finished with a sprinkle of chocolate.

It’s gluten-free, easy to make, and dangerously good. Perfect for dessert, snack time, or let’s be honest… basically any moment of the day.

Ingredients:

• 100 g melted butter
• 12 tablespoons brown sugar
• 3 eggs
• 1 vial vanilla extract
• 100 g almond flour
• 3–4 tablespoons cocoa powder
• 1 packet baking powder
• 400 ml coconut milk
• 1 packet gelatin
• 100 g dark chocolate
• 50 g shredded coconut

Preparation:

Preheat the oven to 180°C (356°F). In a mixing bowl, beat the melted butter with 8 tablespoons of brown sugar using a mixer until the sugar is mostly dissolved and the mixture is smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then gradually add the almond flour mixed with baking powder, mixing until fully combined. Finally, add the cocoa powder and mix until smooth.

Line a baking pan slightly smaller than the standard oven size (I used one around 28×22 cm) with parchment paper. Pour in the batter and spread it evenly. Bake in the preheated oven for 20 minutes.

While the cake is baking, prepare the cream: In a bowl, mix the coconut milk with the remaining 4 tablespoons of sugar for about 3–4 minutes. Then, add the gelatin (prepared according to the instructions on the package) and the shredded coconut. Mix well, then set aside.

Once the cake is done baking, remove it from the oven and let it cool for 15–20 minutes. Then, spread the cream evenly over the top.

Place the cake in the refrigerator for 1.5 to 2 hours to set. Once chilled, remove it from the pan and transfer it to a larger tray. Trim the uneven edges, then cut the cake into portions, leaving a little space between each piece. Melt the dark chocolate in a microwave-safe cup (about 1.5 minutes, or until fully melted), then drizzle it over the sliced cake.

Place the cake back in the refrigerator for another hour. After that, transfer it to a serving plate, which should also be kept refrigerated.

If you try the recipe, let me know how you liked it! 😊

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