If you are looking for a quick and guilt-free chocolate cake to prepare in less than 45 minutes (including baking time) this recipe is calling you! Indulgent, packed with super & simple ingredients and healthier than most chocolate treats. Yes, it’s totally refined-sugars-free…so bring on the cake!

TYPE  

Refined Sugar-free, Gluten-free option available by using gluten-free oats


INGREDIENTS

2 cups of organic rolled oats (use the gluten-free ones if preferred)

2 cups of coconut flour (we have used Coconut Merchant)

2 ripe bananas

1 cup unsweetened cocoa powder (we have used Aduna)

1 cup of Coconut Milk

1 tablespoon of melted coconut oil (we have used Coconut Merchant)

1/2 cup of goji berries

1 tablespoon of coconut nectar (we have used Biona)

2 tsp of apple cider vinegar

1/4 tsp of salt

1 tsp of vanilla extract

2 tsp of baking soda

1 tsp of baking powder (we have used Biovegan)

METHOD

STEP 1) Preheat the oven to 375°F/190C and lightly spread some coconut oil on a round cake pan and set aside.

STEP 2) In a large bowl, mix the coconut milk with vinegar and set aside for few minutes.

STEP 3) Blend the bananas with coconut oil, coconut nectar and vanilla extract in a food processor then add the mix to the coconut milk and vinegar.

STEP 4) In a medium bowl, mix the oats, coconut flour, cocoa powder, baking soda, baking powder and salt. Combine thoroughly.

STEP 5) Slowly add the dry ingredients to the wet mix in the large bowl and amalgamate until there are no big lumps.

STEP 6) Spoon the mixture into the prepared tray and bake for roughly 30 minutes until the cake is firm and lightly golden. Insert a toothpick into the centre of the cake, if it comes out clean and dry your treat is ready!

STEP 7) Let it cool down and remove it from the baking tray. We love serving it with strawberries and coconut or soya yoghurt.

STEP 7) Enjoy Eat!

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