Chocolate Coconut Almond Cake

This is rich and soft and dairy free too.  It doesn’t matter if it sinks in the middle as it will be even more squidgy.  Serve with a dollop of whipped coconut creme (the thick part of a tin of coconut milk – keep the water for smoothies – refrigerate until properly cool and whip with a whisk until thick and creamy), and maybe some raspberries if you happen to have some.

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  • 1. Melt the chocolate and coconut in a basin over simmering water (or microwave it for a couple of minutes until melted - but not too hot)
  • 2. Beat the eggs with the caster sugar until doubled in size and stiff enough to leave a trail on top of the mixture as it drops from the beaters
  • 3. Add the muscovado sugar and the ground almonds and mix well - it's not very precious and you don't have to be too delicate with the folding in. In fact now I just carry on whisking for a few seconds - just long enough to incorporate the almonds and sugar and it doesn't come to any harm. At this point it will turn fairly quickly into chocolate mousse consistency - don't worry - this is normal
  • 4. Pour into a greased and lined 25cm springform tin and bake at 150c for 25 - 35 mins until it hardly has any 'wobble' left in the middle. It is quite a kind cake and the timing is not completely crucial, you will just have varying amounts of gooeyness according to your choice. If you want a 'pudding' take it out earlier, if you want a 'cake' leave it until a skewer comes out clean
  • 5. Allow to cool in the tin before turning out carefully. Dust with cocoa powder or icing sugar

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About Chef

Ally Bremner

Founder of 'What to Cook' if and sister site 'What to Eat if', Ally Bremner has personal experience of diet limitations, either through her own Coeliac Disease or family members ...