I daren’t say it aloud incase it might not be true but I think this is going to be the year we get a new kitchen. A brand spanking new kitchen with shiny worktops and a big ass white ceramic sink. That’s as much as I’ll say because it won’t be until the end of the year but my current kitchen is so awful that I can never photograph any baking processes because you would see the actual kitchen I bake in in the background. Just like so many of us on the internet, I hide what I don’t want you to see...such as the bright yellow wallpaper that adorns our kitchen wall.
I spend a good chunk of time each day in the kitchen, I cook all the meals because I’m bad at relinquishing kitchen control to Nick. Seriously, he cooked spaghetti bolognese Sunday night and I hovered over him the whole time fretting about the order he cooked the meat and veg in. FYI he threw it all in the pan at the same time which nearly gave me a small heart attack because “that’s just not how I do it”. It tasted great but I like the power too much to let him cook all the time.
We are meal planners. We have to be otherwise Chunky Chicken (Stoke’s cheaper but actually far superior version of Nandos…yep I said it) would be on our doorstep every night with their flame grilled goodness. It doesn’t sound exciting but I actually really really love food shopping so meal planning for me is probably the highlight of my Sunday night. I don’t get people who hate food shopping. Even as a kid I got majorly excited about going to the supermarket.
Yeah I probably should have had a hobby or something.
This cake started out as a nice healthy coconut bread in the Honestly Healthy cookbook. Then I went and put sugar and cocoa powder in it and it wasn’t so healthy anymore but still just as good. It is made with buckwheat flour though so it’s gluten free. It originally had agave in but I decided to swap it for caster sugar and play about with liquid levels to compensate. Aside from melting the coconut oil it’s a really easy one bowl cake and it’ll be mixed up and in the oven within 15 minutes. It’s crumbly and the perfect no frills cake to have with coffee in the afternoon. I would also recommend throwing chocolate chunks in there because I find it really hard to make a loaf cake without chopping up a bar of dark chocolate to throw in at the same time.
If you want to use agave, use 150g of agave, increase the flour to 210g and the coconut milk to 300ml.
Plain all purpose flour or spelt will work just as well if you don’t have buckwheat.
Chocolate Coconut Buckwheat Cake
130g (1 cup) buckwheat flour
70g (⅔ cup) cocoa powder
1 ½ teaspoons baking power
¼ teaspoon salt
75g (⅓ cup + 1 teaspoon) coconut oil, melted
175g (¾ cup) caster sugar
240ml (1 cup) coconut milk
130g (1 ⅔ cups) shredded coconut
- Preheat your oven to 180 C/350 F/gas mark 4. Grease and line a 7.5 x 3.5” loaf tin and set aside.
- In a large bowl, sift the flour, cocoa powder, baking powder and salt together.
- In a medium bowl whisk the coconut oil and sugar together. Mix in the eggs and coconut milk until combined.
- Pour the wet ingredients into the dry and mix until the flour has just disappeared.
- Add the coconut and mix in fully.
- Transfer to your loaf tin and bake on the middle shelf of the oven for 50-55 minutes. Cover with foil for the last 10 minutes to prevent the top of the cake catching in the oven. When a cocktail stick comes out mostly clean it is ready.
- Leave to cool completely before turning out and slicing.