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This Chocolate Cake Won't Make You Fat

Hungry?

Me too. But I can't eat cake because it has SO many calories!

That's why this cake is so amazing. It's a cake that still taste like a cake, but it’s paleo, there’s no gluten, no refined sugars and it even comes with a healthy chocolate ganache!

Better still, this wonder cake is high in magnesium, which helps to decrease stress; is a great source of antioxidants, which helps with preventing skin ageing, and helps with providing a healthier brain function.

However, the BEST thing is it's super easy to make! Check out the DELICIOUS recipe below...

Serves Makes one epic cake (12 serves)

Chocolate cake

  • 1 tablespoon coconut oil, for greasing
  • 300 g (3 cups) almond meal
  • 30 g (1/4 cup) coconut flour
  • 90 g (3/4 cup) cacao powder
  • 1 vanilla pod, split and scraped
  • (1 cup) coconut sugar
  • 2 teaspoons baking soda
  • 60 ml (1/2 cup) coconut oil, melted
  • 3 large eggs
  • 250 ml (1 cup) full cream coconut milk

Middle layer ganache and chocolate frosting ganache:

  • 375 ml (1 1/2 cups) full-cream coconut milk
  • 4 tablespoons maple syrup (honey works well too)
  • 60 g (1/2 cup) cacao powder
  • 1/2 vanilla pod, split and scraped (or a pinch of vanilla powder)

Topping

  • 1 x 250 g bar of organic chocolate, grated
  • 1/2 punnet strawberries, to serve

Preheat the oven to 180°C. Use coconut oil to lightly grease the bottom and sides of an 18 cm spring-form cake tin.

In a bowl, mix together the almond meal, coconut flour, cacao, vanilla seeds and coconut sugar.

In another bowl whisk together the melted coconut oil (make sure it’s not too hot or it will scramble the eggs), eggs and coconut milk. Then slowly add your wet ingredients to the dry and mix together really well; you want a smooth mixture. Pour it into the prepared cake tin and bake for 40–45 minutes, or until a skewer comes out clean. It could need a little longer, and if it does then cover with foil to prevent the top burning. When it’s cooked, leave it to cool. Once it’s cool, cut the cake in half horizontally.

Now for the ganache. In a medium saucepan heat the coconut milk and maple syrup. This takes a bit of time and love, so heat slowly and gently. Just stir it every now and then – you want this to be thick so give it time – it could take about an hour to really thicken up. Once it’s super-thick, add cacao and the vanilla seeds and stir for another few minutes, then pop it in the fridge for 20 minutes or so to cool and thicken some more.

When the ganache is cool, spread it on the bottom half of the cake, then place the top layer of cake on and coat it in ganache too. Then finish it with your favourite chocolate grated on top and fresh strawberries!


Tip: I like to use almond meal made from almonds with the skin on, but if you use the meal made from blanched almonds that’s okay too. The almond meal from blanched almonds will the cake a little lighter in texture.


Recipe is available in The Happy Cookbook by Lola Berry

Follow her on Instagram

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