Gluten/dairy free: Flourless Chocolate Cake with whipped Coconut & Cashew Icing.

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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