A deep and dark richly flavored chocolate buckwheat cake to end the winter off right. Undertones of rosemary blend with earthy rosemary and sweet chocolate perfectly.
Gluten free and refined sugar free!
Coconut palm sugar
Raw cacao powder, or good quality cocoa powder
Rosemary, chopped fine
Zest of an organic orange
Melted coconut oil
Full fat coconut milk
1 1/2 cups
Dates, soaked overnight
Free range, organic eggs
Pure vanilla extract
can of Full fat coconut milk for the coconut whip (chilled overnight)
Maple Syrup, honey or agave
Orange slices and rosemary sprigs to decorate
In This Recipe
Preheat 350F and grease a springform cake pan.
Add dry ingredients (including the rosemary and orange zest) to a large mixing bowl and stir well, breaking up any clumps. Add the wet ingredients to a high powered blender and blend until smooth. Add the wet ingredients to the dry and stir well. Pour into a greased spring form cake pan (I use coconut oil to grease my pans), place in the oven and bake for 30-40 minutes (poke a fork into the middle of the cake. If it comes out clean, your cake is done). Let cool before spreading the coconut whip on top.
For the coconut whip: Open the chilled can of coconut milk. Pour the liquid into a bowl (you can add this to the cake or use it later). Scoop out the thick cream and place in a medium sized mixing bowl. Add the sweetener of your choice and beat until smooth. There should be no lumps. Keep chilled until you are going to use it to decorate the cake.