Chocolate Macaroon Cake.

George had her 18th Birthday recently,  I decided with her love of chocolate and coconut that I would attempt to make this cake wheat, diary and sugar free.

Here's the recipe I used .....(adapted).

100g olivani and coconut oil (roughly half and half)
1/2 c coconut sugar
3 egg yolks
3/4 c spelt flour
1/2 c coconut flour
1/2 c cocoa
2 t baking powder
2 t vanilla essence
3/4 c oat milk

Topping
3 egg whites
1/4 c agave nectar
1 1/2 c coconut
2 T cocoa
1 t almond essence

Melt butter in a large saucepan. Remove from heat and stir in sugar and egg yolks. Mix to combine.
Sift flours, cocoa and baking powder into saucepan. Add vanilla essence and milk.

Spread mixture into a 20cm ring tin. Spread topping over.Bake at 180 deg C for 40 mins until skewer comes out clean.
Cool in tin.

Topping
Beat egg whites until stiff, Gradually beat in the agave and mix until thick and glossy, fold in coconut, cocoa and almond essence.

It was a hit with all, a little dry for my liking but that didn't stop it getting eaten up.
The nice thing is that coconut sugar is Low GI. So everyone happy. :)