Dairy-Free. Refined-Sugar-Free. Probably very good for you!
I have to say, my week (5 days) of no-added sugar has been enlightening. I did actually find it easier than I expected and I definitely noticed the effects on my energy levels. But you don't want to know about that here, you want the recipe for cake. More on my energy levels later...
This is so easy, and quick, and the cake is delicious, and moist, and I can easily eat half the loaf and not even be bothered...
Ingredients. Make one loaf, using a 2lb / 900g loaf tin
225g Self Raising Flour
1tsp Baking Powder
50g Desiccated Coconut
30g Coco Powder
150g Coconut Yoghurt
150g Honey
125ml Rapeseed Oil, or other low-flavour oil
1tsp Natural Vanilla Extract
2 Eggs
Method
1. Set your oven to 150 degree, or fan / gas alternative. Line your loaf tin with baking paper
2. In a large mixing bowl, combine the flour, desiccated coconut, baking powder and set aside
3. In a separate bowl, add the yogurt, honey, vanilla, oil and eggs and using an electric whisk, where possible, give the mixture a good beating, get some air in...
4. Now add the wet ingredients to the dry and mix again with the whisk. Split the mixture in two, putting one half into the wet ingredients bowl and add to this bowl the coco powder. Stir this new chocolatey bowl to combine fully
5. Now be creative - put dollops of the plain and chocolate mixture into the loaf tin in random places until both bowls are empty. Using a skewer, or knife or anything you have to hand, gently swirl the mixtures together. Don't go overboard, we still want to see the different colours and patterns
6. Pop in the oven for 40 minutes, or until an inserted skewer comes out clean
7. Leave to cool briefly in the tin then remove to cool fully on a wire rack and enjoy, virtuously!
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