Chocolate Cake
INGREDIENTS
400ml tin coconut milk or cream
1/2 cup coconut sugar or raw sugar
1/3 cup (80ml) olive oil or melted coconut oil
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup + 1/3 cup of plain flour of your choice eg. brown rice flour or gluten-free plain flour from the health food aisle of Coles. I used buckwheat which I quite like but Eadie thought it was a bit overpowering.
1/3 cup cacao powder
3/4 tsp bicarb
1/2 tsp baking powder
1/3 desiccated coconut (fine to leave out)
1. Preheat the oven to 180 and line a square brownie tin or a cupcake tray.
2. Mix in a bowl: coconut milk, sugar, oil, vinegar and vanilla.
3. Add in remaining ingredients and stir well to combine.
4. Pour into prepared tin and bake for 20 mins.
Such a delicious, dense texture that goes fudgey if you store it in the fridge!