Chocolate, coconut and almond cake (Vegan, keto)


1/4 cup coconut flour

1/4 cup cacao powder

1/4 tsp baking soda

1/4 cup granulated sweetener

3 flax eggs

3 tbsp melted coconut oil

3 tbsp coconut milk


2 tbsp almond butter

1 cup coconut milk

2 squares Lindt 95% dark chocolate


  1. Preheat oven to 180
  2. Put all the ingredients for the cake together into a food processor and blend together until completely mixed and smooth. Scrape down the inside if you need to, to make sure it’s all well combined.
  3. Put the cake batter into a lined cake pan and bake for around 30 minuets
  4. The batter will still be a little soft so don’t poke it, just leave it to cool in the pan.
  5. While the cake is cooling make the topping; melt the chocolate in a ban Marie (bowl over a pan of boiling water)
  6. Whisk the coconut milk with an electric whisk for sour dough 5 minuets so it has thickened up and forms folds.
  7. Add the melted chocolate to the coconut milk and whisk again until it is all combined
  8. When the cake is completely cooled, place on and plate and spread the top with almond butter.
  9. Then spoon on the coconut chocolate cream and spread out a little
  10. Feel free to add extra decorations of fruit, chocolate curls or home made truffles.

Published by Restorative Wellbeing

Fit mama focused on helping people make the most out of their workout and recovery.

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