No added sugar and no gluten, but plenty of flavor! Cocoa Coconut Torte is sweetened with raisin and date puree like my Raisin-Date Apple Muffins. The cake is rich and sweet, similar to a flourless chocolate torte. Ground almonds replace flour for a little extra fiber and protein. So you really can have your cake and eat it too!
Jump on over to the Sun-Maid blog for the recipe and step by step instructions. It’s super easy to make, just blend then stir. Bake in a round cake pan, cup cakes or mini cupcakes. But what fun I had using my valentine pan 🙂
About coconut oil:
Coconut oil is available at supermarkets usually with the vegetable and olive oils. It is firm at room temp so a bit of a misnomer to be called oil because it looks like a solid fat. Some recipes call for melting but I found that unnecessary. Just a small amount adds a lot of coconut flavor. It is especially good with chocolate in baked goods.
About almond flour:
I’ve tested almond flour (Bob’s Red Mill brand that uses blanched almonds) and almond meal (Trader Joe’s which is unblanched and slightly coarser than Bob’s). Very little difference in the baked product. If you don’t have a scale to weigh 140 grams, slightly pack the cup using a level measuring cup.
About coconut chips vs shredded coconut:
In this recipe, because it is no added sugar, I used unsweetened shredded coconut (not sweetened flaked) in the cake, and untoasted chips on top. If you don’t have chips, just leave it plain! The chips are mostly for decoration.