Like anything else, each season poses different challenges for food blogging.
Take winter, for instance.
Days are shorter so if you’re shooting with natural light (which I always am), your time behind the camera is limited. But on the flip side, for the short duration that it’s available, winter’s muted elusive light is absolutely lovely for shooting.
Another winter issue is the fact that when it’s this cold outside, the only thing I want to make inside is comfort food. Soups, stews, casseroles…and baked goods of any/every kind.
Comfort food is only half the perk of baking during winter though; it also helps heat up the house (I just can’t seem to warm up lately), filling it with the lovely aroma of sweet treats. Win-win.
This Mocha Coconut Flax Cake with Mocha Coconut Frosting is a really tasty treat to have in your recipe stash.
- Yields: 1 (9X5-inch) cake
- Serving size: 1/10 of cake
- Calories: 327
- Fat: 22
- Saturated fat: 12
- Trans fat: 0
- Carbohydrates: 26
- Sugar: 17
- Sodium: 305
- Fiber: 5
- Protein: 6
- Cholesterol: 70
- Ghee or coconut oil, to grease the pan
- 4 large eggs, lightly beaten
- 2/3 cup (160 ml) pure maple syrup
- 1/3 cup (80 ml) light olive oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon warm water
- 1/2 cup (115 g) coconut flour, sifted
- 1/2 cup (65 g) flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 oz (55 g) bittersweet chocolate, chopped
- 1 (13.5 oz/400 ml) can unsweetened, full-fat coconut milk, chilled in the fridge overnight
- 1/2 tablespoon unsweetened natural cocoa powder
- 3/4 teaspoon pure vanilla extract
- 1/2 packet (about 1/4 teaspoon) powdered stevia (more or less to taste)
- 1/2 teaspoon espresso powder dissolved in 1/2 teaspoon warm water
- 1 small pinch sea salt
- Grated dark chocolate, for garnish (optional)
- Preheat the oven to 350F. Line a 9 by 5-inch loaf pan with parchment paper so that it hangs over all 4 sides, and grease the paper with ghee or coconut oil.
- Whisk together the eggs, maple syrup, oil, vanilla, vinegar, and dissolved espresso.
- Sift in the coconut flour, and then stir in the flaxseed meal, baking soda, salt, and chopped chocolate.
- Immediately pour the batter into the prepared pan and let it sit for 2 minutes (the batter will thicken).
- Bake at 350F for 30 minutes, then turn the heat down to 325F and bake until a toothpick inserted in the center comes out clean, about 10 to 15 minutes more.
- When the cake is done, let it cool in the pan for 15 minutes, then use the parchment paper to lift it out of the pan and let it finish cooling completely on a wire rack before frosting.
- For the frosting, once the coconut milk has chilled overnight, open the can from the bottom and drain off the thin, watery liquid. Scoop the waxy portion into a bowl and beat with a handheld electric mixer until smooth. Add all remaining ingredients and beat again until smooth.
- Frost the cake once cooled, and garnish with grated chocolate if desired.
- Keep the cake chilled until serving, and store any leftovers in the fridge up to 3 days.