Coco Rose Cake


I just love this cake. It’s chocolatey, spongey and nostalgic. Don’t forget a glass of ice cold nut milk to go along with it.


  • 3 cups  almond flour

  • ¼ cup coconut flour

  • ¾ cup raw cacao powder

  • ½ cup raw coconut palm sugar

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • ½ cup coconut oil, melted

  • 1 cup coconut milk, full fat

  • 3 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 2 tablespoons raw honey

  • Cacao for dusting on top

  • Edible rose petals

preheat oven at 350°F

  • grease the bottom and sides of a 7-inch springform pan with coconut oil and line the bottom with parchment paper

  • in a large bowl mix together the almond flour, coconut flour, raw cacao powder, raw coconut palm sugar, baking soda and salt

  • in a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey

  • using a rubber spatula, gently mix dry ingredients into wet ingredients to form a batter

  • pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminum foil to prevent burning the top and lower the heat to 325°F. Cook until toothpick comes out clean.

Dust with cacao powder and sprinkle with rose petals….if you like.

Make it with love & eat it with love, Ava