Birthday Chocolate Cake
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Thick, rich, chocolate cake and dairy-free for your birthday!
Makes: 16 slices
Ingredients
(use organic ingredients where possible)
FOR THE DRY MIX
- 3 cups wholemeal or white spelt flour
- 3 tsp baking powder
- 2 cups coconut sugar or rapadura sugar
- 2 cups raw cacao powder
- Salt
FOR THE WET MIX
- 6 small eggs
- 2 cups coconut milk
- 1 cup coconut oil
- ½ cup maple syrup or honey (optional)
- 1 tsp vanilla extract
- 1 cup water (as needed)
FOR THE ICING
- 2 large ripe avocados, flesh only
- ½ cup raw cacao powder
- ½ cup dried dates (or 10 large medjool dates)
- 1 tsp vanilla essence
- 3 tbsp maple syrup (optional)
- Salt
Directions
- Preheat your oven to 340°F (170°C). Line a large round cake tin (30 cm round x 10 cm deep) with baking paper and set aside.
- Sift the flour and combine it with the baking powder.
- Mix in the remaining dry ingredients and set aside.
- Mix all the wet ingredients together.
- Combine the dry and wet mixes together. Stir briefly until well combined.
- Transfer the batter to the prepared cake tin.
- Bake in the preheated oven for 1 hour on the middle rack.
- When done, allow the cake to cool.
- To prepare the icing, add the ingredients (except the coconut oil) to a food processor.
- Process until there are no signs of dates and the mixture is smooth, thick, and creamy.
- Add the coconut oil and process for 5 seconds. Use to decorate your cake.
Featuring:
Chef Cynthia Louise
Audio Languages:
English
Subtitles:
English
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