A dark gluten-free chocolate cake with a white coconut topping

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2013-02-21

Flour mix sifted into mixing bowlFlour mix - dry ingredients sifted together

4 egg yolks separated from the whitesEgg yolks

4 egg whites whipped until stiffThe sugar can be added to the white

Egg yolk, olive oil, coconut milk mixed togetherEgg yolk, olive oil, coconut milk mixed together

Flour being slowly added to the batterFlour being slowly added to the batter, mixing well all the time

The flour mix plus cocoa mixed wellThe flour mix plus cocoa mixed well

The batter mixed until smoothThe batter mixed until smooth

Now start to gently fold in the whipped egg whiteThis process must be gentle, mixing in a little at a time

White of egg beaten until stiff ready to be added to the batterWhite of egg beaten until stiff ready to be added to the batter

Preparing the white coconut jelly toppingThe agar being dissolved in the coconut milk over gentle heat

The cooked chocolate cake- gluten-free and dairy-freeThis is a soft and moist chocolate cake with excellent flavour.

It also cuts extremely well and doesn't break up.

Preparing the white coconut jelly toppingThe agar being dissolved in the coconut milk over gentle heat - sitting in a bowl of hot water to keep it liquid until ready to pour over the cake.