- ½ cup coconut flour
- ½ cup almond flour
- ½ cup raw cocoa powder
- 2 tsp baking powder
- 1 tsp psyllium husk
- 1 tsp vanilla powder
- ½ cup oat milk
- 6 organic eggs
- 5 tbsp organic honey or coconut palm syrup
- 5 tbsp cup coconut palm sugar
- about 5 tbsp almond butter
- 2 cans full fat coconut milk (refrigerated overnight)
- ½ tsp vanilla powder
- 1 tbsp organic honey or coconut syrup
- 5 tbsp raw cacao nibs
grated raw chocolate
The pan diameter: 18 cm / 7 inches.
Preheat the oven to 350 Fahrenheit or 175 Celsius degrees. Grease the cake tin with coconut oil and cover the bottom with a piece of parchment paper so that the cake is easier to remove later.
Mix the dry ingredients in a bowl. Beat the eggs in another bowl with honey and coconut sugar until the mixture is light and fluffy (about 1-2 minutes). Mix the dry ingredients and egg foam. Stir in the oat milk.
Pour the batter into the cake tin. Bake in the center of the oven for about 35 minutes or until a toothpick comes out clean when inserted into the center. (In the meantime prepare the filling). Take the cake tin out from the oven and let the cake cool. Remove the cake from the pan and if necessary, help gently with a knife.
Take the coconut milk cans out of the fridge. Open the cans and remove all the solid coconut cream and scoop it into a bowl. Mix cream in a bowl with beaters until fluffy. Mix in honey or syrup, vanilla and cacao nibs. If the mixture gets too runny, place it in the refrigerator for a while.
Cut the cake in two parts. Spread almond butter on top of the first layer. Then add stracciatella filling. Add the second layer on top and spread stracciatella filling also on top of the cake. Decorate the cake by sprinkling on some grated raw chocolate. Serve and enjoy!