A Good Honest Chocolate Cake

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This chocolate cake is SO simple and yet still so chocolatey and delicious despite it being completely good for you! I’ve scrapped the gluten, dairy and sugar loaded into your traditional chocolate cake but kept the simplicity, versatility and gooey chocolatey goodness – all essential to a good, honest chocolate cake. Just in time for easter!
The recipe makes one cake – perfect for school lunches or an after dinner treat. If you want something a little more extravagant for a birthday or celebration – double the recipe and layer the two cakes (as I have in the photos) for some extra chocolatey goodness.

1 cup hazelnut meal
2 cups almond meal
½ cup cacao
2 tsp gluten free baking powder
1 cup coconut milk
½ cup brown rice syrup
¼ cup coconut oil (melted)
¼ teaspoon vanilla powder or scraping of ½ vanilla bean
2 eggs
1 avocado
2 tbsp cacao
2 tbsp brown rice syrup
2 tbsp melted coconut oil
¼ teaspoon vanilla powder or scraping of ½ vanilla bean
Raspberries and shredded coconut to top.

For the cake pre-heat your oven to 180c and grease and line an 18cm round cake tin.
Combine all ingredients in a mixer and mix on low to medium speed until combined.
Pour into your cake tin and bake for 35 minutes, until a skewer comes out clean – you want it to still be a little wobbly (so it retains its moisture) but with the top bouncing back when touched.
Remove and let cool – See I told you it was simple!
For the icing, blend all ingredients in a food processor until well combined – taste and add more cacao/rice syrup to your taste. Spread generously over your cooled cake or eat straight from the bowl!
Top your cake with raspberries and shredded coconut. Eat without hesitation or guilt and the knowledge that you will feel just as good after you’ve eaten this cake as before! Enjoy xx

3 thoughts on “A Good Honest Chocolate Cake

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