| Prep Time | 30 |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
Cake
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 4 eggs
- 1 1/2 cup finely grated carrots
- 1 cup almond flour
- 1/4 coconut flour
- 1/2 tsp baking soda
- 1/4 tsp Salt
Coconut Butter Frosting
- 1/2 cup coconut butter
- 1/2 cup coconut oil not melted
- 2 tbsp lemon zest
- 2 tbsp shredded coconut
- 2 tbsp lemon juice
- 2 tbsp maple syrup
Chocolate Ganache
- 100g dark chocolate
- 2/3 cup coconut milk
Ingredients
Cake
Coconut Butter Frosting
Chocolate Ganache
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Instructions
Cake
- Preheat oven to 350°F / 180ºC and grease two 8 inches / 20 cm round cake pans very well. Line the pans with parchment paper and grease the paper.
- In a large bowl, whisk together oil, sweeteners and eggs. Stir in the carrots.
- In a small bowl, combine dry ingredients. Add the dry ingredients into the large bowl and stir until well blended.
- Pour batter into the cake pans. Bake for 30 – 35 minutes or until the cakes are golden on the edges and firm to the touch in the middle.
- Remove and let cool completely in the pans, then flip out onto a wire rack to cool completely. Remove the parchment from the layers if it comes out with them.
- Once cool, level off any domed toms with a large serrated knife or cake leveler and cut the two cakes in half, horizontally.
Coconut Butter Frosting
- Combine all ingredients in a food processor and process until smooth.
Chocolate Ganache
- Pour the coconut milk into a medium pot and heat it until it is almost but not quite boiling.
- Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the milk.
- Whisk until smooth and glossy.
To assemble
- Fix the first layer to a cake board with a small amount of coconut buttercream.
- Fill a piping bag with coconut buttercream and then pip a line around the edge of the first layer.
- Fill with 2-3 tablespoons of chocolate ganache.
- Repeat with the second and third layers and then finish with your top layer.
- Cover the cake with a thin layer of coconut buttercream and then chill for 30 minutes or until firm.
- Pour the chocolate ganache over the cake.
Recipe Notes
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.