I adapted this from a recipe at Chocolate & Zucchini for Coconut Chocolate Cake (scroll down when you get to the link). My version is not only flourless, but dairy-, chocolate-, and sugar-free. If you like coconut, you will absolutely love this cake. Two gluten-eating co-workers thought it was delicious. There’s something about using parchment paper when baking and presenting a dessert that makes it look extra decadent. This is a delicate cake, which you can see even in Clotilde’s photo, so don’t be alarmed if it falls apart a little bit. Your taste buds won’t mind.
Follow Clotilde’s directions.
And here are the ingredients with my substitutions:
2 cups unsweetened dried grated coconut (I used Bob’s Red Mill brand)
6 oz. carob powder as substitute for chocolate. Chatfield’s Carob Powder is the finest carob powder I’ve found, complete with a cute story of its history on the container.
2/3 c. full fat premium coconut milk as cream substitute. I had to use a little more (coconut) milk than the recipe originally called for when I realized that carob does not have fat in it, like chocolate, so the extra coconut milk made up for that.
1/4 tsp. salt
1/4 c. honey