Because sometimes we like cake with our tea! This recipe is refined sugar/gluten and dairy free and tastes AMAZING!! Everyone needs a trusty old choccy cake recipe and this one is a winner! Enjoy! BASE- YOU NEED

  • 100g sugar free/dairy free chocolate melted
  • 2 cups almond meal
  • 1 cup coconut milk
  • 1/2 cup organic butter OR coconut oil for dairy free opt (approx. 100g)
  • 1/2 cup maple syrup (or natural sweetener of choice)
  • 1/4 cup cacao powder
  • 4 eggs
  • 1 tsp. baking powder (gluten free)
  • 1 tsp. 100% vanilla extract

CARAMEL ICING- YOU NEED

  • 1 cup dates (soaked in boiling water for 10 minutes, then drain)
  • 1/2 cup organic butter OR coconut oil for dairy free opt (approx. 100g)
  • 2 tbs. coconut milk
  • 1 tsp. 100% vanilla extract
  • pinch of salt

OPTIONAL

  • extra melted sugar free/dairy free chocolate to drizzle over icing

BASE- TO DO

  • Preheat oven to 180°C and line cake tin with baking paper.
  • In a large bowl combine the almond meal, cacao and baking powder.
  • In a blender mix the butter or coconut oil and maple syrup together.
  • Add the eggs, vanilla, coconut milk and mix well.
  • Pour this into the large bowl with the dry ingredients and gently mix together.
  • Slowly pour the melted chocolate into the mix and stir super slowly and carefully.
  • Transfer into the lined tin and bake for 25 minutes.
  • Allow the cake to cool completely before topping with delicious caramel icing and melted chocolate!

CARAMEL ICING- TO DO

  1. In a blender whiz all ingredients until smooth!
  2. Drizzle with melted chocolate once icing is on the cake