Cocoa Fruit Cake
This is a gluten-free delightful cake using coconut flour. This will make one 8" cake.
Ingredients
- 1 cup coconut flour
- 3 cup coconut milk (or milk of choice), plus more
- 2 eggs, separated
- 1/4 cup coffee (optional)
- 2-1/2 Tbsp cacao powder
- 1 tsp almond extract
- 1/4 cup dried fruits (apricots, dates, coconut shavings)
- 2 Tbsp cherries, halved
- coconut oil for baking pan/cake bottom (optional)
Instructions
- Separate eggs when cold.
- Line a cake pan with aluminum foil (or parchment paper) to easily pull out. Tip: Smear a little coconut oil (or brush a drop of neutral oil to the foil) on both foil sides so it doesn't stick to the pan and the cake bottom.
- Mix all the other ingredients to make cake batter, except the egg whites and fruit in a bowl. This is the step where you can pulse your Magic Bullet blender (instead of using a bowl).
- Whip up egg whites separately. (If you add table or granulated sugar, you will get more of an egg white rise, but none of those sugars are used in this recipe).
- Add fruit to batter. Gently add/fold in egg whites.
- Bake at 180°F/165°C for about 55 minutes until a toothpick comes out clean.