Healthified chocolate cake with coconut + huge Bosch giveaway!! Win a kitchen stand mixer and a hand mixer
Sponsored. This post is made in collaboration with Bosch.
Eeek I have been so excited to share this post with you guys!! I have teamed up with Bosch to host an amazing giveaway where one of you can win the stand mixer and hand mixer that I have used to make today’s yummy recipe! Well not the exact ones that I have used, haha I am not giving mine away, I am already way too fond of them! Finally having some proper equipment have made baking a total dream these past few weeks, like I have shared before I have always disliked baking because of the kneading part, but with my new mixers baking and kneading is a total breeze. The best part is that there are so many extra add-ons and accessories that the stand mixer can actually be used for pretty much everything – mixing, whisking, cutting and slicing veggies + you can attach a blender (it is included) and so much more. Since my kitchen is quite small and there isn’t much room left in my cabinets, then any kitchen appliance with more than one function is definitely a big plus and helps save some space.
I am so excited to keep testing these babies for the next couple of weeks and then I will make another post sharing my thoughts and experiences + of course share the winner of the big giveaway!
See how to participate in the giveaway after the photos + make sure to check out the yummy cake recipe ❤︎
I am so excited to host this amazing giveaway in collaboration with Bosch. You have the chance to win the two kitchen appliances that I have been using for this post – a kitchen stand mixer you can pretty much use for everything, baking, cutting veggies, blending and so much more + a hand mixer that is absolutely perfect for cake batter, whipped cream, whisking egg whites and even kneading smaller amounts of dough!
All you have to do to participate is to leave a comment on this post and share which color you would like the kitchen appliances in: vanilla (like mine), mint turquoise, red or pink. Your comments will not appear until I moderate them, so please do not leave multiple comments. I will announce the winner in a blogpost on the 25th of October. Good luck lovelies, I wish I could gift a set to each and everyone of you ❤︎
Chocolate and coconut cake:
2 deciliter (equals 0.8 cup) buckwheat flour
1 deciliter (equals 0.4 cup) shredded coconut
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla powder
4 tablespoons cacao powder
1 deciliter (equals 0.4 cup) coconut sugar
1/2 deciliter (equals 1/4 cup) honey
1 deciliter (equals 0.4 cup) skyr or greek yoghurt
3 tablespoons coconut oil, melted
1 avocado, mashed
50 grams chopped dark chocolate, I used one with 70% cacao
Coconut whipped cream:
2 cans of coconut milk, chilled in the fridge overnight
4 teaspoons raw cacao powder – optional
1 teaspoon pure vanilla powder
A little sweetener if needed*
*confectioners sugar or similar is preferred. I would usually use honey or pure maple sirup, but you cannot add liquids or the cream might separate.
Simply add all the cake ingredients to a bowl (I made mine in the stand mixer) and mix well – make sure the avocado is properly mashed before adding it. You can give it a quick blend to avoid clumps, but it isn’t really necessary if the avocado is soft and proper ripe. Pour the cake batter into a springfrom cake tin greased with a little coconut oil and bake it in a pre-heated oven at 175 c / 350 f for 30 minutes – make sure to keep an eye on it as the baking time varies from oven to oven. I usually take it out of the oven when a toothpick comes out with a little bit of crumbs on it, if it comes out completely clean the cake might turn out a little dry. Set the cake aside to cool while you prepare the coconut cream.
To make the coconut cream you need the thick and firm part of the coconut milk. When the cans have rested in the fridge overnight about half of the content should be completely firm. Scoop it out with a spoon and add it to a bowl – make sure to only get the firm part. Save the coconut water for smoothies. Then add the vanilla powder and if you’d like the cacao powder as well (it tastes great just with vanilla if you prefer that) and a little sweetener if you’d like – you can always add more later. Whisk it with a hand mixer for a couple of minutes until nice and creamy and now for the most important part – do not add it to the cake while the cake is still very warm! Haha I made the rookie mistake of doing that which is why my coconut cream looks a bit strange and runny, but it still tastes amazing, so it is all good ;) Decorate the cake (I added blueberries, blackberries and edible flowers to mine) and serve right away, enjoy!