This gluten-free chocolate cake is incredibly indulgent so it's perfect for any birthdays or parties you're having! This recipe creates a really fudgy cake, almost like a brownie, that's topped off with a creamy chocolate topping and some vibrant berries.
While this is one of our more indulgent recipes, it's still packed with a huge range of nutritional benefits. The dark chocolate and cacao powder is full of magnesium which is involved in over 300 enzymatic reactions in the body. It helps with muscle contractions, energy production and is important in regulating a regular heart rhythm. If you exercise or get stressed a lot, make sure you're getting enough magnesium! In addition to this, the cacao and berries are bursting with a whole range of antioxidants. Normal chemical reactions in the body can result in the production of free radicals which are linked to diseases like cancer and heart disease. Antioxidants scavenge and neutralise these free radicals so that they can't damage your body. The eggs also give this recipe a protein boost, as well as the ground almonds, and because eggs are a complete protein it means you're getting all of your essential amino acids. Eating cake has never felt so good! ;)
*We used two 18cm round cake pans. Or use a larger cake pan and once cooled, cut the cake in half.
200g ground almonds
20g coconut flour
60g cacao powder
100g dark chocolate
5 large eggs
1 tsp vanilla extract
75g coconut sugar
3 TBSP maple syrup/honey
100g coconut oil
1/2 tsp baking powder
200g cashew nuts (soaked for 2-3 hours in water and drained)
3 TBSP maple syrup
2 TBSP cacao powder
2 TBSP full-fat greek yoghurt (use coconut yoghurt if you want a dairy-free option)
2 TBSP coconut oil
1/2 tsp vanilla extract
Handful of crushed pistachios
2 handfuls of an assortment of berries (raspberries, blackberries and blueberries)
Preheat the oven to 170°C and coat your cake pans with a small amount of coconut oil.
Melt the coconut oil and the dark chocolate using a bain-marie over a low heat.
Once melted, leave it to cool slightly and then add the coconut sugar and maple syrup.
Next whisk in the eggs - one at a time.
Combine all of your dry ingredients in a mixing bowl.
Add the dry ingredients to the chocolate mixture and thoroughly mix through.
Pour the mixture into the two cake pans and place in the centre of the oven.
Leave to bake for 20-25 minutes. Check the cake is cooked by poking it with a fork - you want it to come out with a few fudgey bits of cake sticking to it.
Leave the cakes to cool on a wire tray.
In a food processor, blend the soaked cashews, maple syrup, coconut oil, cacao and vanilla together.
Then add the yoghurt and blend until you get a chocolate frosting!
Leave to set in the fridge for 30 minutes and only add the frosting to the cake once the cake has cooled.
Spoon some of the frosting mixture in between the two cake to help them stick together. You can also add some berries in between the two cakes.
Spoon the rest of the frosting on the top of the cake and sprinkle with the crushed pistachios and berries.
*Because of the yoghurt, you'll need to keep this frosting in the fridge. If making the cake in advance, store the cake in an airtight container and add the frosting once you're ready to serve.