The cake ingredients listed are for 1 cake only. Make 2 Cakes for a 2 layered cake
makes 1 layer; make 2 cakes for a 2 layer cake
Maple Syrup minus 1 tablespoon
can substitute other sweeteners but will change taste and cooking time
Coconut, Almond etc
Rind of 1 orange
of Orange Juice
large ripe Avocado
or 3 small ones
Whipped coconut cream
or normal coconut cream
Preheat the oven to 175C/350F
Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
Slowly add the maple syrup; 1 spoonful at a time.
Mixture will triple in size and form peaks.
Add vanilla and whisk on medium/high until combined.
Turn whisk to medium and add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
With the whisk on medium/high, slowly add the water and juice/rind.
In a separate bowl, sift the coconut flour and baking powder together 3 times.
Add the dry ingredients to the wet and whisk on low until combined. You made need to scrape down the edges to ensure the coconut flour is mixed in.
Turn the whisk to medium/high and beat for 30-60 seconds; until fluffy.
Pour into a greased and lined 20cm/8 inch cake tin.
Bake for 30-35 minutes, or until cooked through.
Remember to cook 2 cakes for a 2 layer cake (you will therefore need 12 eggs)
Remove the pips from Avocados and spoon pulp into a blender.
Add vanilla, cocoa and maple syrup and blend until thoroughly mixed.
Stop and scrape down sides regularly to ensure that the avocados are broken up and blended in.
Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.
Add whipped coconut cream and whisk until fluffy (2-3 minutes).
Store in fridge until firm.
Spread 1/2 cup of frosting evenly over top of 1 cake. (add more if required)
Spread more frosting over top and sides of cake.
There will probably be some left for eating with a spoon.
Keep refrigerated until serving.
The ingredients listed are for one orange cake; make 2 separate cakes