Looking for a healthy chocolate cake recipe that doesn't contain eggs, sugar or grains? This vegan chocolate cake can be enjoyed by everyone - whether you're gluten free, dairy free, paleo or just love eating chocolate, this cake is for you! It's naturally sweetened with dates and is full of antioxidant rich cacao! Eat as is, or top with our delicious coconut frosting for the perfect healthy sweet treat.
Ingredients
- 2 cups/300g dates
- 2 cups Australia’s Own Unsweetened Coconut Milk
- 2 tsp vanilla extract
- ½ cup melted coconut oil
- 1 cup desiccated coconut
- 2 cups almond meal
- 1/2 cup ground flaxseed
- 1 cup raw cacao powder
- 2 tsp baking powder
Coconut frosting
- 1 cup desiccated coconut
- ¼ cup Australia’s Own Unsweetened Coconut Milk, plus more if needed
- 3 tbsp coconut butter
- 2 tbsp maple syrup
Method
- Preheat oven to 160°C fan-forced and line a round cake tin with baking paper.
- Combine dates and coconut milk into a saucepan and heat over a low-medium heat. Cook for 3 minutes to soften the dates.
- In a bowl combine coconut, almond meal, flaxseed, cacao powder and baking powder.
- Blend dates in a blender with vanilla extract and coconut oil.
- Pour over date mixture over dry ingredients and stir to combine .
- Spoon into a prepared baking tin and smooth out the top.
- Bake for 45-50 minutes or until a tooth pick comes out clean.
- To make frosting; mix everything in a bowl to form a thick paste. Add more coconut milk for a thinner consistency.
- Once the cake is cool spread over frosting and top with raspberries.