Coconut chocolate mousse cake (gluten free)

coconutchoccake

Asparagus season is here again and with it, the Great Asparagus Stand-off; my husband likes them best lightly boiled, I am partial to roasted. Léo likes them not at all, so I’m doing a recipe for chocolate cake. :lol:

This cake, adapted from the recent cookbook ‘Honestly Healthy‘, is positively ambrosial. I’m sure it would be delicious without my alterations, but I have an almost pathological need to customise recipes. This cake also freezes well; I always freeze cakes in ready-cut slices because they would disappear far too quickly otherwise. Even a card-carrying chocoholic like me refuses to stoop so low as to actually break her teeth on frozen food in order to get a ‘fix’.

Ingredients (serves 10)

100g coconut flour

50g organic cocoa powder, sifted

500ml almond milk

60g coconut oil (melted)

60g salted butter (melted)

130g agave syrup

2 tablespoons yacon syrup*

4 eggs, beaten

Preheat the oven to 150°C and lightly grease a cake tin (I used a 24cm diameter tin). Combine the coconut flour and cocoa in a bowl. In another bowl combine the ‘wet’ ingredients (milk, oil, syrups, butter and eggs) and then fold the two lots of ingredients together. Transfer the mixture to the cake tin and bake for about 40 minutes (or until a skewer inserted into the centre of the cake comes out clean). Leave the cake to cool before transferring to a plate and dust with cocoa powder before serving.

* Yacon syrup is extracted from the roots of the yacon plant, indigenous to the Andes mountains. It has low glycemic index (it’s suitable for diabetics) containing up to 50% FOS (fructooligosacharides).

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15 responses to “Coconut chocolate mousse cake (gluten free)

  1. Gorgeous, love that it’s crustless. Can’t beat the chocolate and coconut combination. I have to look up Yacon syrup, is it a sweetener? Lovely!!

  2. This sounds amazing! Must try! Do you think agave could work in place of yacon?

  3. Nice work Healthy Epicurean! Am a fan of Honestly Healthy and will try this out next week. Have just got into KoKo dairy free coconut milk – its delicious and best alternative to dairy milk I’ve found!

  4. can i use dessicated coconut in place of coconut flour? looks yummy and would love get a hand on it…:)

    • Hi Veera -

      You really need the flour consistency to soak up the milk – I don’t think desiccated coconut is as absorbent as flour. You could ‘blend’ your desiccated coconut to create flour or possibly use another flour such as almond? I hope you like it :-)

  5. Saw the chocolate cake, remembered Type A allowances and opted for the asparagus. I know my weaknesses all too well. As a side question, would you know of a mayonnaise recipe that excludes vinegar?

    • :lol: I you were me, you’d have had both ;-) As for a mayonnaise recipe with no vinegar : what about replacing the vinegar with lemon juice? We never use vinegar, just egg yolks, olive oil, lemon juice, mustard, garlic, sea salt…

      • Lemons could work. I wouldn’t wish to be cheeky, and would you happen to have a recipe for this mayonnaise lying around? I would have to leave out the mustard, though, until I can find one without vinegar in its make up. Or use a mustard powder.
        As for doing both, well, I am just starting on my Type A journey and I am trying very hard to be good. It is not easy, when others have crêpes in my presence, like last night at dinner, but they will be punished later.

        • I do have a good recipe but it’s at home (I’m skiing this weekend). I’ll get back to you with it on Monday. I’m also Type A, as are my husband and son so you’ll find that most of my recipes are more-or- less suitable. I don’t always adhere 100% though and generally I feel the ill effects when I don’t… A lundi! :-)

  6. Merci, and have fun on the slopes.

    • Here, at last is the mayonnaise recipe:

      2 room temperature egg yolks
      1 tablespoon lemon juice
      1 dried mustard (English)
      salt and pepper
      75ml olive oil
      75ml macadamia oil (or other according to taste and availability!)

      Whisk the egg yolks until smooth. Add the lemon juice, continuing to blend well. Add the oil drop by drop, whisking well, until well incorporated. Season and refrigerate. Keeps for about a week in the fridge.

  7. Merci! I will look for the dried mustard, tomorrow, as well as the macadamia oil. The latter is a new one for me. As soon as I make this delicious-sounding concoction, I’ll let you know the outcome. Fresh mayo every week? Can life ever get more perfect?

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