I’ve created a healthy recipe for chocolate cake, completely free from refined sugars. Although the slices aren’t massive, they’re incredibly satisfying as it’s really nutrient-dense. It’s also really easy to make!
For the cake:
110g ground almonds
1 tsp bicarbonate of soda
110g butter, at room temp
110g crystallised unrefined coconut nectar/ coconut sugar
2 large eggs
2 tbsp cacao powder
For the icing:
4 tbsp coconut oil, at room temp
6 tbsp cacao powder
4 tbsp maple syrup
2 tbsp water (add more depending on your preferred consistency)
Desiccated or flaked coconut, and seasonal fruits, to decorate
Preheat the oven to 190°C (170°C fan oven) and line two 18cm wide cake tins, about 4cm deep. Grease the tins and line with baking paper, also greased.
Add all the ingredients to one bowl and whisk – ideally using an electric whisk.
Split the mixture between the tins, smooth it out and bake for 30 minutes. When cooked, remove them and transfer to a cooling rack.
When cooled, make the icing. Mix all the ingredients in a bowl and spread half of it on the surface of one cake. Place the other cake on top and spread the rest on this. Decorate with desiccated or flaked coconut. Enjoy!