Guilt-Free Chocolate Cake

Cake is one of my weaknesses (we all have them) and this is a recipe I created after desperately searching for an easy chocolate cake recipe that was not laden with flour and refined sugar but also had everyday ingredients - and being frustrated that I could not find anything. I would still call this a treat but this one you do not need to feel guilty about as it is grain-free, refined sugar free and dairy free- just perfect for Mother’s Day!

2014-05-04 18.48.05

Ingredients

1 cup of ground almonds

1 cup of cocoa powder

4 eggs

½ cup (4Tbs) of coconut oil, melted

4 Tbs desiccated coconut

3 Tbs dark chocolate chips (optional)

2 Tbs honey

1 tsp baking soda

1 tsp vanilla essence

Pinch of salt

Extra coconut oil/butter (to grease tin)

 

Directions:

  1. Preheat oven to 180°C and grease a round cake tin (I used an 8 inch with a removable base).

  2. In one bowl combine all dry ingredients (ground almonds, cocoa powder, coconut, baking soda, chocolate chips and salt).

  3. In another bowl combine all wet ingredients (eggs, melted coconut oil, and vanilla essence) and use a fork to whisk together.

  4. Combine the wet ingredients into the dry ingredients and mix well – the mixture will be quite thick.

  5. Quickly add the mixture to the tin and use a spatula to even out the top

  6. Bake for approximately 20 minutes, or until a skewer comes out clean. Allow to cool slightly before removing from a tin. Serve with sprinkled coconut (or a chocolate ganache) and a generous dollop of whipped cream or unsweetened yoghurt.

  7. Enjoy!!


2014-05-04 18.56.51

 

Make sure you don't miss out on recipes just like this - join my online community (just enter your email on the right) and you will get my Weekly Nutrition Nugget with a new pure and simple recipe each week along with lots of free nutrition tips!

xxx The New Mum's Nutritionist

Comments

  1. Toni SmithOctober 3, 2014 at 10:50 PM

    Could I substitute the cocoa with raw cacao powder or would that be too strong?

    ReplyDelete
  2. Julie BhosaleOctober 4, 2014 at 4:12 PM

    I don't see why not Toni - it will make it 'darker' like a very dark chocolate. I use a premium dark coco powder which is low in sugar so this switch should be fine! Let me know if you try it!! x

    ReplyDelete
  3. LilaJanuary 2, 2016 at 8:19 AM

    What is desiccated coconut?

    ReplyDelete

Post a Comment

Popular posts from this blog

Spiced Meat Loaf

Image
This is a little taster for you of one of the most popular recipes from my first cook book, Healthy Easy Dinners for Busy Mums. This meat loaf is an old school recipe with a bit of jazz. The spices and herbs can be easily adjusted to your liking and according to what you have in the cupboard. This can be made in the morning and re-heated for dinner and any leftovers make a great lunch option. Ingredients: 500 grams mince (beef or lamb would work best) 1 Egg 2 carrots grated 5 button mushrooms chopped finely 1 small red onion finely chopped 1 tbsp each of crushed garlic and ginger 1 tsp crushed chilli (optional) 4 tbsp chopped fresh coriander ¼ Cup fresh parsley (can also add dried) Salt and pepper to taste Topping 3 tbsp of rolled oats (optional) 3 tbsp of tomato sauce (I recommend Get Real Food sauces) 2 tbsp of chopped parsley and coriander Ground pepper to your liking Method: 1. Preheat oven to 200°C. 2. Mix all ingredients in a bowl and press into a loaf tin. Make the topping and s
Read more

Homemade Boysenberry Gummies

Image
This recipe takes the old-school gummie bears and turns them into a immune boosting healthy hit! Made from foods designed by mother nature to help us ward off and fight germs including lemons, oranges and boysenberries - which also give these gummies a wonderful colour. Honey provides a dash of extra sweetness, helps to ease sore throats and has anti-inflammatory properties of it's own. Finally the gelatine is the surprise ingredient here which not only hold everything together but there is now a lot of research to show it actively helps to reduce inflammation. For those that are vegetarian there are now also gelatine options for you too in most local supermarkets. Ingredients: 1 cup of frozen boysenberries (or other berries is fine too!) Juice from 1 lemon Juice from 1/2 an orange 2 tablespoons of honey 2 x 10g packets of gelatine   Directions: 1. Place the boysenberries into a blender and squeeze in the lemon and orange juice. I find it helpful to slightly warm the berries for 30
Read more

Starting Solids - The Meat Question?

Image
How to introduce meat to babies is something that I see a lot of parents unsure about and there is not a lot of information on why this is really important. In my previous blog on starting solids, I discussed some crucial reasons why I do not recommend starting babies on baby rice (or variation of infant cereal). I also spoke about starting off on a staple vegetable such as pumpkin or kumara, quickly followed by a meat source. The key reason for this is due to babies iron levels. Breast milk contains only low (or little levels) of iron, and to compensate babies are born with sufficient iron stores to last up until approximately six months of age, after which it drastically drops off. This is why the recommendation is for babies to start complimentary feeding at six months of age. Adding to the current whirlpool of information we are seeing some research to suggest (as well as guidelines from some health care providers) starting babies at four months on solids. Babies develop at differ
Read more