Life is short so it’s up to you to make it sweet. 🍰
Gluten/dairy free: Flourless Chocolate Cake
with whipped coconut, maple and cashew, icing.
I was inspired lately by my lovely friends daughter who made me a to die for flourless chocolate cake. She topped it off with real whipping cream and berries. Yum, yum.
For those who are dairy free, I decided to post this amazing thick and creamy coconut/cashew icing. Top with salted pistachios and enjoy.
For the Cake:
Preheat oven to 350C
6 ounces semisweet chocolate chips
1/2 Cup coconut oil or ghee
3/4 Cup Real Maple Syrup
1/2 Cup unsweetened cocoa powder
3 large eggs
1 tsp vanilla extract
Bake for 25 Min
For the Icing:
1 Cup Raw cashews (soaked overnight and drained)
2 Tbsp Melted Coconut Oil
1 can Full Fat Coconut Milk chilled overnight (Cream not the water)
1 Tbsp Vanilla
Pinch of Salt
2-3 Tbsp Maple Syrup
Blend all ingredients on high: 2-3 min. Adjusts flavours as you see fit.
Cover and freeze for around 40 min.
Whip again for 1 min
Freeze for 10 min
Whip one last time and the store the fridge or ice cake right away.
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