Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharides

A delicious, rich and tasty cake, VERY similar to the real one, but without the flour, butter or calories.

Serves: 12

Prep time: 30 mins

Cooking time: 45 mins

Ingredients

  • 1 quantity Cherry and Rhubarb Jam,
    1 cup natvia or glucose/dextrose powder
    2 cups shredded coconut (unsweetened)
    1 cup cacao powder
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    2 tbsp coconut flour
  • 4 eggs
    1 cup frozen blueberries (thawed and drained)
    3 peeled kiwifruit
    1 1/2 tbsp vanilla essence
    1 quantity Chocolate Frosting

Method

Make 1 quantity of rhubarb and cherry jam and chill.
Preheat oven to 180’C, (350’F) and line three cake tins, 20cm (8”) with baking paper.
Place coconut into food processor and grind until very fine.
Add glucose or natvia powder and coconut flour and grind again.
Add cacao powder, baking soda, baking powder and salt, mix well and place into large bowl.
Into food processor, place eggs, blueberries, kiwi fruit and vanilla essence and liquify.
Mix wet and dry mixtures together, and stir gently. Pour evenly into prepared 3 cake tins.
Bake 25-30 minutes. (Prepare chocolate frosting now)
When cakes are cooked, remove from oven and cool in tins. Remove by lifting cake out of tin with baking paper. When cool, gently peel baking paper off.
Place one cake on serving plate, top with 1/3 rhubarb jam, lay second cake on top and spread 1/3 rhubarb jam on it. Top with 3rd cake and spread top and sides with chocolate frosting.
Decorate top with extra cherries and grated, sugar free, dark chocolate.

Notes

A wonderful Birthday Cake!


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