Why Is This Good For Me?
Gluten free/ Dairy free/ Processed sugar free
When it is someones birthday, my family usually turn to me and say you can be in charge of making the cake. I get a little bit excited cause I have so many wonderful ideas for a healthy cake and love to share with others my creations. For this special occasion I just so happend to come across edible flowers at my local organic store. When I saw them I just had to buy them! the colours were beautiful and I’m all about making all my recipes wonderful to look at. I hope you take the time to make this and share it with the people you love xx
In my recipe it is important to really follow it as I use coconut flour which can sometimes be hard to use. It is not like regular flour as it is very absorbent so you only need a small amount for this recipe.
Coconut flour: Coconut flour is made from dried ground coconut meat and can be found in any health food store or even at your local super market. I love using coconut flour because of its naturally sweet taste, low in carbs and high in fibre. Coconut flour is naturally gluten free and wheat free so a great alternative for those wanting to follow a gluten free diet. It’s also very high in protein and contains healthy “fats” called medium-chain triglycerides, which are digested easily in the body, give you instant energy, may help boost your metabolism and offer antiviral, antimicrobial and anti fungal properties.
- 1/3 cup cacao powder
- 1/4 cup coconut flour
- 1 teaspoon baking soda gluten free
- 3 tablespoons rice malt syrup, maple, or honey
- 1/4 cup coconut oil
- 1 1/2 teaspoons natural vanilla extract
- 4 eggs
- Pinch of salt
- 1 cup raw hazelnuts ground into nut butter (save some raw hazelnut for the garnish)
- 1 cup medjool dates soaked for 1 hour in water
- 4 tablespoons cacao powder
- 3/4 cup water
- 1/2 teaspoon vanilla extract
How To Make This:
- Start by making the chocolate cake. Pre heat oven to 150 degrees. mix dry ingredients together in a bowl then add the eggs, vanilla, rice malt syrup and coconut oil and stir until combined ( this will become a thick batter but this is want you want ).
- Line a spring cake tin with baking paper ( the smaller the cake tin the higher the cake will be ) pour in mixture and bake in oven for 30-40 minutes ( keep checking the cake, you don’t want it to burn ).
- While cake is baking, it’s time for the best part… making the icing! first, ground your hazelnuts in a high speed blender and food processor until it becomes a nut butter. Add in all icing ingredients and blend until it is smooth and creamy. Set aside in a bowl and place in fridge until you are ready to ice your cake.
- When the chocolate cake is ready let it cool completely before icing your cake.
- Garnish with chopped hazelnuts and if you have edible flowers place them on top! enjoy your beautiful cake xx