シャーロット・マッキニーのインスタグラム(charlottemckinney) - 6月26日 06時25分

For the cake:
140g almond flour
30g coconut flour
130g Dutch-process cocoa powder
125g coconut sugar
2 tsp baking powder
Pinch sea salt
1⅔ cups coconut cream
1tsp vanilla extract
⅓ cup light olive oil
80g dark chocolate chips (70% cocoa solids)
Generous pinch of sea salt

To serve with:
Fresh berries and edible flowers (optional)

Directions:
Preheat the oven to 350℉. Line an 8” cake pan or 9 holes of a muffin/cupcake tray with non-stick parchment paper.
In a large bowl, combine all the dry ingredients using a whisk.
Gradually fold in the coconut cream, vanilla, oil and finally the chocolate chips, being careful not to overdo it.
Pour the batter into the cake pan and spread out to the sides, or divide it between the cupcake holes.
Bake for approximately 45 minutes if making a whole cake, or 30 minutes if making cupcakes. The cake/s will be ready when springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cake/s to cool for 10 minutes before turning out onto a cooling rack.
Once completely cool, top with fresh berries and flowers if desired.
This cake is best served straight from the fridge!
Store in an airtight container in the fridge for up to three days. 🎥 @rachelbanu

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