Maddi's Melbourne Chocolate Cake

This is a recipe that one of our daughters brought home after she had been on exchange in Melbourne.  It is her favourite cake to bake & she honestly loves to bake it with both gluten & dairy.  We have been successful in making a few tweaks to convert it to be both.

YOU WILL NEED

110g coconut oil - firm (not hard & not runny)
1 teaspoon vanilla extract
1 cup rapadura sugar
4 eggs
1 1/3 cup Self Raising lupin flour
1/2 cup cocoa
1/2 cup coconut milk
1/4 cup almond milk
60g melted chocolate

NOW WHIP IT UP

Preheat oven to 180° celcius
Line round cake tin with baking paper
In a large bowl sift together flour & cocoa
With an electric beater cream coconut oil
Slowly add sugar beating well after each addition
Add 1 egg at a time beating well after each egg
Add sifted flour & cocoa, vanilla & melted chocolate
Pour in all the milk
Beat well
Pour batter into prepared cake tin 
Bake approx 40 mins until a skewer inserted comes out clean
Enjoy a piece with your afternoon cup of tea