You can never say no to a nice piece of gooey, saucy cake. My Coconut, Coffee & Cardamom Drizzle Cake is a real pudding cake - flavoured with coffee and cardamom, and drenched in a silky coconut, white chocolate & coffee syrup. It’s indulgent yet surprisingly light; in part thanks to the absence of flour (it’s gluten and refined sugar free!).
|Aer Disc Container
- 145g almond meal
- 2 tbsp coffee beans
- 2 cardamom pods
- 75g toasted coconut
- 40g corn flour
- 2 tbsp baking powder
- ⅛ tsp xanthan gum
- 280g coconut sugar
- 1 egg
- 2 tbsp coconut oil, softened.
- 250ml coconut milk, chilled in fridge overnight (from a can - not drinking coconut milk)
- 1 tsp lemon juice
- 40g dairy-free white chocolate pieces
- 50g dairy-free white chocolate
- 1 shot (30ml) freshly brewed espresso
- 35g icing sugar
- 300ml canned coconut milk, chilled overnight
- Start by scooping the thick part from the can of coconut milk you chilled overnight - set aside 300ml of this for the drizzle. Set aside the rest of your coconut milk for the cake.
- Preheat oven to 180°C. Lightly grease a 20cm springform cake tin.
- To coarsely grind coffee beans, coconut flakes and cardamon pods in a Vitamix machine, attach the dry grains container and add the ingredients listed. Select Variable Speed 1 and turn the machine on slowly, increasing the speed to Variable 8. Grind the coffee beans for 10 seconds.
- Combine with almond meal, corn flour, chocolate chips and xanthan gum in a separate bowl and set aside.
- Place coconut milk. coconut oil, lemon juice, sugar, and eggs into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed. Remove lid plug and use the tamper to press ingredients toward the blades, and slowly increase to Variable 6. Blend until smooth, about 15 seconds.
- Add the dry mixture to the wet ingredients in the Vitamix container and secure the lid.
- Remove lid plug and blend on the lowest speed, slowly increasing to Variable 6, using the tamper to press ingredients toward the blades for 30 seconds or until smooth. Stop the machine.
- Pour into prepared tin and bake for 30 minutes, or until lightly browned and a skewer inserted comes out clean. Allow to cool for 10 minutes before gently transferring to a serving dish.
- Meanwhile, make the drizzle by heating the white chocolate and espresso together in a bowl set over a pot of simmering water. Whisk until smooth. In a separate bowl, add the thick coconut cream you reserved before. Pour in the melted white chocolate mixture along with the icing sugar and whisk until smooth and combined.
- Prick the cake all over with a fork and drizzle over the icing. Slice and serve warm.