Choco-Coconut Christmas Cake (Gluten-, dairy- and sugar-free!)

A few months ago I stopped eating gluten and have tried to cut out refined sugar as far as possible. And so, because I have a sweet tooth, I needed to find some kind of dessert option for birthday parties and family gatherings. After a bit of trial and error, I’ve found this gluten-free, sugar-free, dairy-free cake which will be my contribution to our family Christmas lunch. It’s adapted from a bread recipe that was a bit too cakey for everyday eating.

Choco-Coconut Christmas Cake (Gluten-, dairy- and sugar-free!)

Ingredients

1 ½ cups grated zucchini

¾ cup coconut flour, sifted

1/3 cup coconut oil, melted

1/3 cup honey

6 large eggs, beaten

1 tsp vanilla extract

1 tsp ground cinnamon

¾ tsp baking soda

1/3 cup cocoa powder

 

Method

Preheat the oven to 180ºC/350ºF.

Squeeze the zucchini to get rid of the moisture.

Combine all the ingredients except the zucchini. Mix.

Stir in the zucchini.

Pour into a greased loaf tin.

Bake for 45-50 minutes.

Choco-Coconut Christmas Cake (Gluten-, dairy- and sugar-free!)

I’ve found it better to let the cake cool completely in the tin before removing it. You can serve it as is, or mix a little honey and cocoa powder to drizzle over the slices.

 

Bon appétit!

 

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