Dreamy Chocolate Cake with Hazelnut Icing

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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.

Ingredients: 

Chocolate cake:

  • 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

Hazelnut icing:

  • 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:

  1. 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 ).
  2. 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 ).
  3. 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.
  4. When the chocolate cake is ready let it cool completely before icing your cake.
  5. Garnish with chopped hazelnuts and if you have edible flowers place them on top! enjoy your beautiful cake xx
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