INGREDIENTS
3 EGGS
2 TBS COCONUT OIL (MELTED)
1/4 CUP RICE MALT SYRUP
1/4 CUP PLAIN GREEK YOGHURT
1 TSP VANILLA EXTRACT
1/2 CUP COCONUT FLOUR
1/2 TSP BAKING SODA
1/4 TSP SEA SALT
100 GRAMS DARK CHOCOLATE
2 TBS COCONUT CREAM
METHOD
• PREHEAT OVEN TO 175 DEGREES. LINE A LOAF PAN WITH BAKING PAPER
• COMBINE WET INGREDIENTS IN A MEDIUM BOWL
• ADD IN DRY INGREDIENTS AND MIX UNTIL COMPLETELY COMBINED
• POUR MIXTURE INTO LOAF PAN & BAKE FOR 25 MINS ON THE MIDDLE SHELF, THEN COVER WITH FOIL AND COOK FOR A FURTHER 10MINS OR UNTIL A WOODEN SKEWER COMES OUT CLEAN
• COOL 5MINS IN PAN, THEN TRANSFER TO A WIRE RACK, COOL COMPLETELY BEFORE ICING
• TO MAKE GANACHE ICING, MELT CHOCOLATE AND STIR IN COCONUT CREAM
• STORE IN AN AIRTIGHT CONTAINER IN THE FRIDGE, (MAYBE 4 DAYS?)
* YOU COULD MAKE THIS A CHOCOLATE CAKE BY ADDING 1 TBS RAW CACAO
* I USED CHOBANI YOGHURT, 50G 70% CHOC & 50G 90% CHOC, COCONUT CREAM CAME FROM A 400ML TIN OF COCONUT MILK THAT HAD BEEN REFRIGERATED (SCOOP OUT CREAM THAT HAS SET ON TOP)