Published on 1st 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
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