Birthday Cake Challenge

A sugar-free, dairy-free, egg-free and flourless chocolate cake!

Ingredients:

Cake 'Batter':

• 4.5oz (3/4 cup) melted extra virgin coconut oil
• 1/2 cup maple syrup (or 3/4 if you want it sweeter)
• 1 1/2 cup organic raw cocoa powder
• 3/4 cup organic raw cacao nibs
• 3 cup dried, shredded unsweetened coconut, chopped (bulk or in smaller bags)
• 1/2 tsp. cinnamon (optional)

Ganache:

• 1.5-2oz (1/4+ cup) melted extra virgin coconut oil
• 1/4+ cup maple syrup
• 1/2 cup organic raw cocoa powder
• water as needed

Cake Instructions:

1. Put shredded coconut into a food processor or your immersion blender processor and chop/puree until it is fine. You're not looking for a flour, but not flakes either.
2. Melt coconut oil in small saucepan and remove from heat.
3. Add syrup.
4. Stir in cocoa powder until well combined.
5. Add in remaining ingredients and combine.
6. Grease a pie pan with coconut oil.
7. Spread the 'batter' into the pan and place in the fridge for at least 30 min.
8. After chilled, place the pie pan in a saucepan with a bit of hot water to melt the outside just enough...
9. Place the pan upside down on the serving plate, once it comes out you may want to flip it back right side up if you think that will look better.

Ganache Instructions:

1. Melt coconut oil in small saucepan and remove from heat.
2. Add syrup.
3. Stir in cocoa powder until well combined.
4. Add in extra coconut oil and/or water to get the consistency you want.
5. You might* want to have this over a very low heat if you find it sets up too quickly. 
6. Frost your cake and enjoy!

This could stay out at room temp, but in the summer, refrigeration is probably a good idea to ensure it presents well.

Using our immersion blender to make very finely shredded coconut flakes

The cake after frosting with our ganache

You never had such an amazing birthday cake!