Chocolate and coconut chiffon cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC 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
• 160 g (1/2 cup) maple syrup
• 125 g (1/2 cup) plant-based milk substitute of your choice
• 5 medium eggs (separate the whites from the yolks)
• 2.5 ml (1/2 tsp) cream of tartar
• 3.5 ml (3/4 tsp) vanilla
• 3.5 ml (3/4 tsp) almond extract
• 35 g (1/2 cup) grated coconut, unsweetened
• 120 g (2/3 cup) mini semi-sweet chocolate chips

PREPARATION

1. Preheat the oven to 165 °C (325 °F).
2. In a bowl, sift together the flour and baking powder. Make a well in the center and add the oil, maple syrup,  plant-based milk substitute, egg yolks, vanilla and almond extract. Beat at maximum speed with an electric mixer or with a stand mixer fitted with a flat paddle, at medium speed, about five minutes.
3. In another bowl, whip the egg whites until stiff. Start beating gently, add cream of tartar, then beat on high speed until stiff peaks form.
4. Gently fold the egg whites into the flour mixture with a spatula. Then incorporate the coconut and chocolate chips.
5. Pour mixture into an ungreased chimney pan and bake on the center rack of the oven, about 60 minutes, until an inserted toothpick comes out clean.
6. Turn the cake over and balance it on a glass. Let rest for one hour. To unmold, run the blade of a knife between the cake and the mold and then place on a serving plate.