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You Won’t Miss the Flour in This Gluten-Free Coconut Cake

A thick layer of chocolate ganache doesn't hurt either.

by Munchies Staff
22 September 2017, 3:04pm

Photo courtesy Peden + Munk

Cake is great. Weekends are great. So here, on a Friday afternoon, when your mind is already wandering to thoughts of four-hour brunches, lounge pants, and making earnest plans to go to a yoga class/farmers market/art gallery but in the end being too hungover to leave your sofa, we bring you coconut cake with chocolate ganache icing.

This isn't any old Bake Off-baiting Victoria sponge, either. It comes from Yotam Ottolenghi, the British-Israeli chef best known for vegetable-focused cooking, who just brought out a surprise baking book.

RECIPE: Flourless Chocolate and Coconut Cake

Made with desiccated coconut and ground almonds in place of flour, the cake is uber-dense, extremely decadent, and coincidentally gluten-free. The icing on the cake, however, is … erm, literally the icing. It's a mix of chocolate, butter, and vanilla and pairs with the coconut in the most irresistible Bounty bar-esque way.

With baked goods that taste this good, we can see why Ottolenghi wanted to ditch the veg.

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