Published on 1^st September 2017

---

 

Recipe courtesy of Lauren Gayfer, nutritional therapist and founder founder of The Fairy Food Mother www.thefairyfoodmother.com

Serves  12 | Preparation: 30 min | Cook time: 25 min

Ingredients:

• 150g ground almonds
• 50g desiccated coconut
• 3 tbsp good quality cocoa powder, sifted
• 2 tsp gluten-free baking powder
• 100g dried dates
• 4 organic, free range medium eggs, separated
• 75g coconut oil, melted
• 4 tbsp maple syrup
• 1 tsp vanilla bean paste or vanilla extract
• 1 tsp almond extract

Method:

• Preheat the oven to 180C
• Line and grease an 8" round springform cake tin
• Soak the dates in warm water until soft
• Add the ground almonds to a large mixing bowl
• Place the desiccated coconut in a food processor and pulse until the consistency is finer
• Add the coconut to the ground almonds with the baking powder and sifted cocoa powder
• Drain the dates and blend them to a puree in a food processor with 3 tbsp water
• Add the date puree to the egg yolks with the vanilla, almond extract, melted coconut oil and maple syrup and whisk until well mixed
• Add the wet ingredients to the dry ingredients and mix gently until well combined
• Whisk the egg whites to firm peaks
• Fold the egg whites into the rest of the cake mixture slowly until they're all mixed in
• Pour into the cake tin
• Bake in the oven for 25 minutes
• Allow to cool before serving with a dollop of coconut yoghurt or crème fraîche

 

Read more articles and recipes