Chocolate and coconut chiffon cake Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Indulge in a melt-in-your-mouth cake that blends almond, coconut, and chocolate for an heavenly taste experience!
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Cooking tools:
- Tube pan
- Hand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Oven
- Cooling rack
Ingredients
- 175 g (1 1/4 cups) all-purpose flour
- "La Merveilleuse"
- 10 ml (2 tsp.) baking powder
- 160 g (1/2 cup) maple syrup
- 50 g (1/4 cup) light olive oil
- 125 g (1/2 cup) plant-based milk substitute of your choice
- 5 medium eggs (separate the whites from the yolks)
- 2 1/2 ml (1/2 tsp) cream of tartar
- 3 1/2 ml (3/4 tsp) vanilla
- 3 1/2 ml (3/4 tsp) almond extract
- 35 g (1/2 cup) grated coconut, unsweetened
- 120 g (2/3 cup) mini semi-sweet chocolate chips
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