Gluten-free coconut lavender dark chocolate mini cake
 
 
Author:
Cuisine: sweet, cake
Ingredients
FOR THE LAVENDER-FLAVORED COCONUT CREAM, MILK AND FLOUR:
  • 1 coconut (I used a small/medium sized one)
  • 700 ml water
  • 1 little bunch of dried lavender / half cup of buds
FOR THE CAKE:
(*This cake should be high enough to be cut into layers. I’ve used two little molds of 10 cm diameter with 5 cm high edges)
  • 1 egg at room temperature
  • 80 g caster sugar
  • 50 ml coconut oil + 1 tbsp
  • 1 pinch of salt
  • 1 tsp baking powder
  • 2 tsp lavender powder
  • 50 ml lavender-flavored coconut milk (instructions below)
  • 100 g coconut flour (made with fresh coconut)
  • 50 g rice flour
  • 6 tbsp unsweetened cocoa powder
  • 70 g dark chocolate (70% cocoa)
  • A knob of butter to grease the molds
FOR THE FROSTING:
  • 4 tbsp of lavender-flavored coconut cream (instructions below)
  • 50 g coconut flour (made with fresh coconut)
  • 2 tbsp of icing sugar
  • 1 tsp of lavender powder
Instructions
PART 1 - (*For the lavender-flavored coconut milk, cream and flour)
  1. Remove the lavender buds from the stems and divide them into two parts. Bring 700 ml of water to 90° C, remove from the heat and add one part of lavander (about 3 or 4 teaspoons). Let it steep for 4-5 minutes, then filter the water and let it chill.
  2. Open the coconut, remove the shell and extract the pulp. Rinse and cut it into small pieces using a knife.
  3. Place the coconut pieces in a food processor and mince them well until they become like a thin flour. Add the lavender-flavored water little by little continuing to blend the mixture until it becomes a creamy milk. Leave it in the blender for 10 minutes.
  4. Filter the milk in a large bowl by using a tightly-knit gauze and squeeze it very well to separate the liquid from the coconut pulp. Keep the coconut flour aside (I obtained about 150 g) to make the cake's dough and the frosting.
  5. Pour the milk in a large covered glass jar and place it in the fridge for one night / 12 hours. During this time the fat part of the milk (a dense cream) will naturally separate from the liquid part, raising to the surface.
  6. Gather the cream by using a spoon and place it in a bowl, in the fridge. (I obtained about 3-4 spoonful of cream but the result depends on the size of the coconut you use).
PART 2 - (*For the cake)
  1. Preheat the static oven to 180 C°/350 F°.
  2. Grind the additional lavender buds which you have kept aside in a mortar & pestle or spice grinder until you obtain a fine powder.
  3. Separate the yolk from the white and keep the white aside. In a big bowl whip the yolk with the sugar and add 50 ml of coconut oil until it becomes well mixed and smooth.
  4. Crush the chocolate and melt it in a water bath or in the microwave adding a tablespoon of coconut oil to keep it smooth. Set the chocolate aside and let it chill slightly before adding it to the mixture.
  5. Add one teaspoon of lavender powder and one pinch of salt.
  6. Add the coconut milk and stir the mixture which should be liquid.
  7. Sift together the cocoa powder, the baking powder and the rice flour little by little into the mixture, stirring well until it is well mixed.
  8. Add the coconut flour (crumbling any lump with your fingers) and mix until it becomes a uniform (and a little bit dense) mixture.
  9. Beat the egg white until it becomes stiff and add it to the mixture, stirring gently to obtain a homogeneous cream.
  10. Grease the molds very well and pour the mixture into them, in two identical parts, each one in its mold. The molds must be filled to half of their capacity.
  11. Bake in the oven at 180 C°/350F° for 20 minutes. Let it chill without taking it out of the oven, keeping it half-closed.
  12. Once they are cold, slice the mini cakes horizontally in halves and into two equal parts, thus obtaining four parts. You can cut them by using a knife or a fine cotton thread ( I obtained just 3 parts because I divided the dough ¾ in a mold and ¼ in the other, but if you divide it into two identical parts you will get 4 parts).
PART 3 - (*For the frosting)
  1. Mix the coconut cream (the part which you have kept aside in the fridge) by using a whisk until it becomes smooth, removing any lump.
  2. Add a teaspoon of lavender powder and the icing sugar, stirring well.
  3. Add 50 g of coconut flour little by little until the cream thickens (If it turns out too dense you can add a little bit of coconut milk; otherwise, if the coconut cream is not enough, you can easily find a tin of coconut cream at the supermarket - a little bit of fresh spreading cheese will work, too!).
PART 4 - (*Finishing)
  1. Place the 4 layers of the cake in a tray and spread each layer with the frosting using a spatula, then put the layers back together.
  2. Level out the cream around the top edge, then place it in the fridge for 30 minutes.
  3. Garnish the mini cake with some fresh flowers to make it beautiful before serving.
Recipe by The Freaky Table at https://www.zairazarotti.com/1-year-of-the-freaky-table-gluten-free-coconut-lavender-dark-chocolate-cake/