- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
- Yield: 1 large bundt
- Category: cakes
- 1 cup almond milk
- 2 tablespoons instant coffee granules
- 2 eggs, lightly beaten
- 3/4 cup coconut sugar
- 1/3 cup coconut oil, melted
- 2 teaspoons vanilla bean extract
- 1/2 cup gluten free all purpose flour
- 1 cup raw cacao powder
- 1/2 cup almond meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon guar gum
- 1/4 teaspoon himalayan pink salt
- 1/2 cup coconut cream
- 3/4 cup dark chocolate, chopped
- Fresh strawberries, sliced in halves
- Fresh mint leaves
- Preheat oven to 180ºC (356ºF) and prepare a 10" bundt cake pan (see notes).
- In a large bowl or the bowl of a stand mixer, whisk together milk and coffee until coffee has completely dissolved.
- Whisk in eggs, sugar, oil and vanilla.
- In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
- Gradually add the flour mixture into the milk mixture, beating slightly between each addition. Beat mixture for a further 2 minutes or until well combined and the batter has thickened.
- Evenly pour batter into prepared pan.
- Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- Let cake cool in pan for 5-10 minutes.
- Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
- Let cake cool completely on a wire rack.
- In a small pot, add coconut cream and heat on medium until tiny bubbles appear around the edges and the cream is warm, but not boiling.
- Turn heat off and add chopped chocolate, stirring with a rubber spatula or whisk until chocolate is completely melted, smooth and shiny.
- Pour ganache over cake and add strawberries and mint.
- Serve and enjoy!
- To prepare bundt pan follow these steps
- Melt a small amount of coconut oil in a bowl, approx. 3-4 tablespoons.
- Using a pastry brush, dip it into the coconut oil and brush the entire inside of the bundt pan with a thin layer of the coconut oil.
- Pour a small amount of cacao powder directly into the pan, approx. 3 tablespoons and shake the powder around the pan so it sticks to the coconut oil and the entire inside of the pan has a thin layer of the cacao powder. Don’t worry if there is some spots missing, thats ok.
- Don’t forget the centre pole in the pan!