Ok, so it’s a big call to name this cake the BEST chocolate cake with chocolate icing EVER, but I think it deserves this title as it is such a hands-down absolute crowd pleaser, simple and easy to make, never turns out weird and is nutritious to boot. So in my two hats of Naturopath and Mum, thats a WIN WIN. Plus it happily takes on most dietary preferences, such as gluten free, dairy free and paleo with ease (ok, so its not egg free or low carb but you can’t have everything!). As such its my go to birthday cake, with Miss 7 requesting it for her last birthday sleepover party, in fact it was so popular with all the kids (who had no idea it was entirely gluten and dairy free) that they actually ate the lot before I could get a picture of the cake once sliced (see Miss 2 for evidence)
Now I must make clear that I did not devise these recipes, but they are from two of my favourite real food cooks, Jo Whitton (Quirky Cooking http://www.quirkycooking.com.au) and Alexx Stuart (Low Tox Life https://www.lowtoxlife.com), if you have not checked out their websites I highly recommend that you do, as they are both brilliant.
So to the recipe:
FOR CAKE, full details can be found at http://www.quirkycooking.com.au/2013/05/mr-is-far-too-easy-chocolate-cake/
First up, pre heat your oven to 180c and line or grease your 20cm round cake tin.
Then mix ( I use a thermomix, which weighs as it goes, if you don’t have one simple weigh or measure into your high speed blender the following)
– 120g macadamia oil (this gives a delicious lightness and avoids butter for those intolerant to dairy)
– 2 eggs
– 100g coconut, almond or cows milk (just use whichever is your preference it will still taste great, obviously use coconut milk or almond milk for paleo, df options)
– 1 tsp vanilla extract
– 100 Coconut or Rapadura sugar
– 130g spelt flour (or gluten free flour for gf option or almond meal for paleo option)
– 2 tsps baking powder (use gf baking powder for gf option)
– 25g raw cacao powder
If using a thermomix mix on 5 for 30 seconds, or until mixed in alternative blenders. Then simply pour into your cake tin and bake for 35-45 minutes depending on your oven, check with a skewer that is cooked through). When cooked leave to cool on a wire rack before serving.
FOR ICING full details can be found at https://www.lowtoxlife.com/simple-chocolate-icing/
The day before you want to serve your cake, put 1 can of coconut cream in the fridge, this is because you are going to use the top or cream that solidifies in the fridge to make this icing super decadent but still nutritious and wholesome (within reason!)
About 20 minutes before you want to serve the cake blitz
75 coconut sugar until fine in your high speed blender/thermomix
then add 75g avocado, 75g coconut milk top (the hard bit once you take it out of the fridge and open it) and 50g of cacao powder and mix well
This will give you a delicious chocolate mousse, which once put back in the fridge will set to an amazing thick icing which you can then use on your cake!
I hope you try this WINNING combination- you won’t regret it! Let me know how you go!
Victoria xoxoxox
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