Coconut Sticky Toffee Cake

Sticky T

 

Grain free, light and moist, perfect with your afternoon tea or as a hot pudding served warm with a coconut caramel sauce.

 

[Serves 12-14]

 

Ingredients

125g The Groovy Food Company organic virgin coconut oil

200g The Groovy Food Company agave nectar, Rich & Dark

100g  The Groovy Food Company organic coconut sugar

100g The Groovy Food Company organic coconut flour

4 medium eggs, beaten

2 tsp. baking powder, gluten free

1½ tsp. ground cinnamon

½ tsp. ground ginger

2 tsp. ground mixed spice

1 tsp. bicarbonate of soda

1 tbsp. red wine

200ml water

 

Garnish

 

100g dark chocolate, broken into small pieces (use diary-free if you like)

100ml coconut milk

10g coconut flakes, toasted

25g pecans, toasted

 

Preparation time – 20 mins, cooking time – 35 mins

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).

 

Method

Line an 8inch/20cm loose springform cake tin with parchment paper.

In a medium sized saucepan add the coconut oil, agave and sugar together with the 200ml of cold water and melt over a gentle heat then leave to cool on the side,

Dissolve the mixed spice and bicarbonate of soda with the red wine and mix together.

In a mixing bowl add the coconut flour, baking powder, cinnamon and ginger and mix it together so it’s all combined.

Lightly beat the eggs by hand or with an electric whisk until they are light and fluffy and gradually pour in your cooled sugar mixture, then add the dissolved mixed spice and then spoon in the flour mixture, carry on gradually adding in the flour until all combined, do not over mix.

If you are using a machine to whisk your cake mixture together, make sure you stop half way through to wipe down the sides of the bowl, ensuring everything is combined.

Pour the cake mixture into your pre-lined cake tin, place in the pre-heated oven on the middle shelf and bake for 35 minutes.

To check the cake is cooked, pierce the middle of the cake with a knife and check nothing sticks to it. Take it out of the oven and leave to cool in the cake tin for 30 minutes.

Once cooled, carefully release the sides of the baking tin and present on a plate taking off the baking paper.

To make the ganache for the top of the cake, tip the chocolate and coconut milk into small pan and heat very gently, stirring now and then, until melted and smooth.

Set aside for 5-10minutes to allow the mixture to thicken a little- it should be thick but pourable.  Gently pour the ganache over the cake spreading it out a little, and letting it drip down the sides.

Sprinkle over the coconut flakes and pecans and leave to set before slicing. Serve with a scoop of dairy –free ice cream if you like.

 

A Groovy Tip

This cake is almost like a sticky toffee pudding, it is delicious served warm with a scoop of banana ice-cream or dairy-free ice cream.  This cake can be made in advance and the flavours improve over a period time. Keep covered outside the fridge, up to a week. This cake can also be made in a bundt tin.