Nourishing Chocolate Tigernut Cake
How good are Mums? And what better way to show you #1 lady some love this Mother’s Day than baking a scrumptious (and completely nourishing) chocolate cake. This cake earns “favourite child status” thanks to its nutrient-rich ingredients and ooey gooey chocolateyness. What’s more, Mum can indulge in this gut-healing, flat-tummy-promoting treat without having to loosen the belt buckle. Not to mention that it’s gluten, dairy and nut free.
N.B. The middle layer chocolate ganache takes a long time to make. Make sure you plan ahead and have this ready before you bake the cake.
- 3 & ¼ cups Tigernut flour
- ¾ cup raw cacao powder
- ½ cup Rapurada sugar
- 2 teaspoons baking soda
- 1 tsp Himalayan salt
- ½ cup coconut oil, melted
- 1 cup coconut milk
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbs maple syrup
Middle layer chocolate ganache
- 1 can of full fat coconut milk
- 2 tbs raw maple syrup
- 2 tbs raw cacao powder
- ½ tsp vanilla extract
- 6 tbs coconut milk
- ¾ raw cacao chocolate chips
- Preheat oven at 180°C
- Grease the bottom and sides of a round cake tin with coconut oil and line the bottom with baking paper
- In a large bowl mix together the Tigernut flour, raw cacao powder, rapadura sugar, baking soda and salt
- In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and maple syrup
- Using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
- Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 160°C. Cook until toothpick comes out clean.
- let cake cool completely then cut horizontally in the middle
- spread the chocolate ganache over the bottom half of the cake and refrigerate for 30 minutes
- top with other half of cake, then spread the chocolate frosting over the top and sides of the cake
- sprinkle top with diced Tigernuts
Middle Layer Ganache
- In a medium saucepan, bring the coconut milk and maple syrup to a light boil
- Simmer on low heat for two hours, stirring occasionally. Do not cover the pan. You will know you cooked it long enough when the coconut milk is reduced to half and has a thicker consistency and darker color, similar to sweetened condensed milk.
- Mix in the raw cacao powder and vanilla extract and stir until all is combined and smooth
- Let it cool and refrigerate until cake is ready
- Melt the chocolate chips in a bowl over simmering water (double boiler)
- Mix coconut milk with melted chocolate until all is combined and smooth
- Let cool for 5 minutes before icing the cake
Love TFF xx