When it comes to issues like dairy intolerance or IBS, many people are unable to consume those traditional favourites like an ice cream at the beach or a slice of birthday cake, without seriously paying for it later… This cake is an easy go-to option for anyone intolerant to dairy, whilst also being genuinely delicious, much healthier than shop-bought cakes and very light in texture. Try it for yourself, then experiment with different flavours!
(serves 6-8 small slices)
- 1 + 1/2 cups spelt flour
- 1 can coconut milk
- 1 egg
- 3 tbsp coconut oil
- 1 scoop vanilla hemp protein powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tbsp stevia
- Grease a small cake pan with coconut oil and preheat the oven to 175C
- Add the flour, protein powder, stevia, bicarbonate of soda and baking powder to a large bowl and mix to combine
- Crack the egg into a separate bowl and whisk with 1/2 the coconut milk, then pour into the dry mixture
- Melt the coconut oil and add to the bowl
- Mix everything together loosely, before adding the rest of the coconut milk – save 1-2 tbsp of the coconut cream from the top of the can. Use the rest in this dairy free ice cream recipe.
- Once you’ve mixed everything into a batter, pour it into the cake pan and bake in the oven on the middle shelf for roughly half an hour or until the top is springy to touch and you can smell the cake baking
- Once cooked, remove from the oven and leave to cool for a few minutes before removing from the tin and leaving to cool on a rack if possible. Leave to cool for an hour or overnight (can be placed in the fridge once cool)
- To ice the cake, mix the coconut cream with 2 tsp cocoa powder over a very low heat to melt it into a thick liquid consistency
- Pour the mixture over the cake – adding any other decorations you like – and place back in the fridge for another hour or so.
Serve and enjoy!