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THThis is the only chocolate cake you’ll need in your life. It’s light but rich and made with whole, natural ingredients — plus it’s topped with an irresistible chocolate frosting and sweet tangy raspberries.
INGREDIENTS:
2 flax eggs (2 tbsp ground flax + 5 tbsp warm water)
80g coconut oil (melted) or light olive oil
100g coconut sugar
2 tbsp maple syrup
150g thick Greek-style yoghurt (plant-based for dairy free)
120g wholemeal spelt flour
30g cocoa powder
1 ½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp vanilla extract
CHOCOLATE ICING
250g thick Greek-style yoghurt (plant-based for dairy free option)
2-3 tbsp cacao powder
2-3 tbsp maple syrup
1 tbsp almond butter
1-2 tbsp melted dark chocolate (optional)
150-200g raspberries to top the cake
METHOD:
1. Preheat oven to 180°C (160°C fan). Line a 8-inch springform cake tin with baking paper.
2.Prep the flax egg by mixing the ground flax seeds with warm water, set aside.
3. In a bowl, mix the flour, cocoa, baking powder, bicarb and salt.
4. In another large bowl, beat the oil, coconut sugar and maple syrup together, until it forms a caramel-like texture. Takes a couple of minutes to achieve this.
5. Then, add flax eggs, yoghurt and vanilla. Mix well. Fold in the flour mixture until combined.
4. Transfer the batter into the cake tin, use a spatula to even the top.
5. Bake for 30 minutes until a toothpick comes out clean from the middle.
6. Meawhile, prep the icing by mixing all ingredients for it in a bowl. Chill in the fridge for 30 minutes.
7. Allow the cake to cool completely, before removing from the tin, topping with the icing and raspberries.
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@thenutritionreporter
