PALEO, GLUTEN FREE, GRAIN FREE, DAIRY FREE, REFINED SUGAR FREE
This cake is the perfect thing to prepare for a birthday party! It is full of sophisticated flavors and the aftermath of heat left in your mouth from the chili makes it even more satisfying.
If your not a fan of chili and chocolate feel free to leave it out, but I think it makes this beauty of a cake.
INGREDIENTS
3 cups of almond flour
1/3 cup of coconut flour
3/4 cup of dark cocoa powder
1/2 cup of date paste
(dates soaked in boiling water for 10 minutes, drain the water leaving about a tablespoon of it remaining, add to blender and blitz)
2 tsp baking soda
1 tsp salt
1/2 cup coconut oil, melted
1 cup coconut milk
3 large eggs
2 tsp vanilla extract
1/4 cup honey
1/2 chili
For the frosting & filling
2 ripe avocados
1 cup cocoa powder
1/4 cup honey
1 cup date paste
pinch of salt
1 tsp instant coffee, diluted in 2 tbs boiling water
3/4 cup coconut milk
METHOD
Let the cakes sit in the tins for about 5 minutes before removing. Allow to cool completely on a wire rack until both cakes are at room temperature. Meanwhile prepare the chocolate filling.
FROSTING
Spread a generous layer of the frosting between the two pieces of cake. Then load up the rest of the frosting on top the top piece. Using an off set spatula gently spread the frosting down the sides of the cake until the entire thing is covered.