Ingredients
420g gluten-free plain flour
135g cocoa powder
2¼ tsp gluten-free baking powder
1½ tsp bicarb soda
½ tsp sea-salt flakes
540g caster sugar
110g coconut oil, melted
2 tsp vanilla extract
330g coconut milk
1½ tsp apple cider vinegar
5 free-range eggs, whisked
½ cup hot water
Chocolate glaze
330g dark chocolate, finely chopped
300ml cream
¼ cup coconut oil
Coconut buttercream
400g cream cheese, softened
180g butter, softened
750g pure icing sugar, sifted
2¼ tsp coconut essence
50ml coconut milk
Method
-
Preheat oven to 170°C fan-forced (190°C conventional). Line base and side of a 25cm round cake pan with baking paper.
-
Sift flour, cocoa, baking powder, bicarb soda and salt in a medium bowl.
-
In another large mixing bowl, combine sugar, coconut oil, vanilla, coconut milk and vinegar. Add eggs, stir to combine, then stir in hot water.
-
Gently stir dry ingredients into wet ingredients until smooth and combined. Transfer to prepared pan and smooth surface. Bake for 1 hour or until a skewer inserted comes out clean. Remove from oven and cool completely.
-
To make chocolate glaze, put ingredients in a small saucepan and heat on low until melted and smooth. Remove from heat and set aside.
-
For the buttercream, in a stand mixer fitted with a paddle attachment beat ingredients until smooth.
-
Using a large sharp knife, cut cooled cake in half horizontally.
-
Smother base layer of cake with buttercream and top with remaining cake layer. Serve cake drizzled with chocolate glaze.