Chocolate Crunch Orange & Almond Cake with Coconut Ganache 

A PLAYFUL SPIN ON TRADITIONAL ORANGE AMLOND CAKE

Baked with Love | Free from gluten, dairy, soy, preservatives and refined sugar

 

Ingredients

Base

 8 medjool dates pitted 

3 tablespoons of Absolute Organic coconut oil 

1/2 cup of seeds | I use pumpkin and sunflower 

2 tablespoons of tahini 

1/4 cup of carob 

1/2 cup of buckwheat puffs or activated buckwheat

Pinch of salt 

Cake

 3 eggs 

Zest and juice of 1 orange 

1/3 cup of coconut oil 

1/3 cup of coconut cream or milk 

1 teaspoon of bi carb soda 

1 vanilla bean 

1/8 cup of coconut sugar 

1/2 cup of desiccated coconut 

1/2 cup of almond meal 

Ganache

 270mL can of coconut cream 

(place in the fridge the night before) 

1/8 of coconut sugar 

1/2 cup of desiccated coconut 

Method

Base

In a food processor blend all ingredients except the buckwheat puffs together, until seeds are fine. Gently mix in buckwheat puffs. Press mixture gently into a lined cake tin until evenly spread. 

Bake in the oven for 10mins. 

Remove from oven and allow to cool. 

Cake

In a kitchen aid or food processor blend coconut oil, coconut cream, eggs, orange, vanilla and bi-carb soda on high until mixture becomes light. 

Add all remaining ingredients and blend until well combined. 

Gently poor mixture on top of the base. 

Cover with foil and bake in the oven at 180 degrees for an hour. (At 45mins remove foil and allow cake to cool. 

Ganache

Scrape the coconut cream from the tin, leaving the liquid into a kitchen aid and mix on medium high. 

Slowly add in the coconut sugar and mix until cream becomes fluffy. Be careful not to over mix. 

Scrap out cream into a bowl and gently fold in the desiccated coconut. 

Put mixture into fridge until set. 

Gently spread ganache over the cake. 

Enjoy! Cake is always tastier when served the next day.