Gluten-Free Chocolate and Coconut Cake
Photo: Katelyn Williams
“The Kate Tin" is a nickname given to chef Katelyn Williams by her friends. It’s also the name Williams gave to her website, which has been nominated for South Africa’s best food blog of 2014 (vote here!).
South Africa-based Williams, a graduate of The Culinary Institute there, has worked as a food editor at Top Billing magazine and is now creative food director of Expresso Breakfast Show. In other words, she’s a pro, and the delicious recipes on The Kate Tin are certainly proof of that.
This brings us to her #yahoofoodcakeoftheday, which is gluten-free, dairy-free, and low in sugar. The batter consists of coconut flour, cocoa powder, and ground almonds, and to sweeten it, Williams uses unrefined muscovado brown sugar. In the end, you have “the darkest, richest, moistest chocolate cake you will ever have the pleasure of tasting,” she says. Bravo, Kate!
Get this recipe: Dark Chocolate and Coconut Ganache Cake
More Cakes of the Day:
Sweet Potato Cake with Toasted Marshmallow Filling
Pear, Raspberry, and Amaretto Cake
Chocolate Cake With Caramel Buttercream
