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Scrumptious, totally Guilt-Free Chocolate-Cake

Ingredients:

Base:

  • 2 cups of wholemeal spelt flour
  • ½ cup of raw cacao powder, unsweetened
  • 1 tsp of gluten free baking powder (make your own with brown rice flour, cream of tartar and bicarbonate of soda)
  • 1 pinch of good quality salt (e.g. pink Himalayan)
  • 1 tsp of pure vanilla bean, ground (unsweetened)
  • 1 cup of date syrup
  • 1 cup of plant based yoghurt
  • 3 eggs
  • ½ cup of coconut oil

Frosting:

  • 1 cup of Medjool dates, pitted and soaked for at least 15 minutes
  • ¼ cup of raw cacao powder, unsweetened
  • 3 TBSP of avocado
  • ¾ – 1 cup of plant based milk

Method:

  1. Preheat your oven at 170 degrees and prepare your baking dish with baking paper.
  2. For the base: Mix your flour, cacao powder, baking powder, salt and vanilla in a large bowl.
  3. Add your wet ingredients and combine with your dry cacao-flour mixture until well combined.
  4. Pour your chocolate batter into your prepared baking dish and bake for about 30-35 minutes (depending on your oven – it takes 30 minutes in mine).
  5. To make your frosting: While your chocolate cake is baking, drain your dates and discard the date water.
  6. Add your drained dates, cacao powder, avocado and half of the milk to a high-speed blender and start processing to a rough mixture.
  7. Scrape down the sides and lid, and add the other half of your milk processing until all ingredients are well combined and you have a thick, creamy consistency.
  8. Let your cake cool before spreading the frosting on top of your base. Sprinkle with little dark chocolate hearts and enjoy!

 

Beautifying most delicious and super quick chocolate cookies :-)
Beautifying most delicious and super quick chocolate cookies 🙂   1 cup of whatever leftovers…

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