Chocolate Mud Cake

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Finding a healthy birthday cake that tastes good is not the easiest thing in the world, but this one is an absolute hit with my three boys so it passes the ‘yummy’ test!

It is dairy, grain and sugar free and tastes amazing!

CHOCOLATE CAKE

  • 1 cup of coconut flour
  • 3 tablespoons of extra virgin organic coconut oil
  • 4 tablespoons of honey (or maple syrup)
  • 1 cup of frozen berries
  • 5 organic eggs
  • 1/2 cup of cacao powder
  • 1/2 teaspoon of aluminium free baking soda

Preheat the oven to 150 degree’s Celsius (300 degree’s F)

Grease a 20 cm cake tin  or line with unbleached baking paper

Melt the coconut oil and honey together in a small saucepan over a low heat.  Set aside to cool.

Put the berries in food processor and blend until smooth.   Add the remaining ingredients including the cooled coconut oil mixture. Blend until smooth, then pour the batter into the cake tin.

Bake for 25-30 minutes or until skewer inserted in the middle of the cake comes out clean.

Leave in tin to cool completely before turning out onto a plate ready for icing.

CHOCOLATE ICING

  • 100g cacao butter melted (on low heat)
  • 1 cup of soaked raw cashews (soak in water for at least 2 hours and drain)
  • 1/2 cup raw cacao powder
  • 3 tablespoons of honey or 1/2 cup maple syrup
  • 1 tablespoon of fresh lemon juice

Gently melt the cacao butter in a small saucepan then allow to cool.  Combine the cashews, cacao powder, maple syrup and lemon juice into the Vitamix blender and process until the nuts are well ground.

With the motor running pour in the melted cacao butter and blend until mixture is smooth.

Spoon icing over the cake and refrigerate until the icing is set.

This cake will keep in an airtight container in the fridge for 2-3 days

This recipe can also be made into cupcakes.

Enjoy

from

Abby

x x x

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