Refined sugar free
Recipe by Healthy Natty
- 1 cup firm-packed Power Super Foods Coconut Sugar
- ½ a cup of Power Super Foods Cacao Powder
- ½ a cup of coconut oil, melted
- 1 cup self-raising flour
- ¼ of a cup plain flour
- 1 egg
- ½ a cup of milk (we used almond milk)
- 1 ½ litres of plain frozen Greek yoghurt
- 1 tsp of vanilla extract
- 1 tbsp of Power Super Foods Cacao Nibs
- 2 tsp of Power Super Foods Acai Powder
- 2 tbsp of Power Super Foods Goji Berries
- 180g (4 x bars) of Well Naturally No Sugar Added Chocolate Rich Dark
- 90g (2 x bars) of Well Naturally No Sugar Added Chocolate Creamy Milk
- ¾ of a cup of coconut milk.
- Fresh berries and coconut flakes, to serve
Find more recipes from Healthy Natty here:
- To make the chocolate cake, spray a 20x10cm (approx.) loaf pan with olive oil, and then line with baking paper. Preheat your oven to 160°c.
- Mix the coconut sugar and coconut oil in a bowl until well combined.
- Add the egg and milk. Stir well.
- Sift the Cacao Powder and flours into the wet mix together and stir well.
- Pour the mix into the prepared loaf tin and bake at 160°c for 25-35 minutes or until a skewer is removed cleanly from the centre.
- Allow the cake to cool completely.
- Once the cake has cooled, remove from the tin and cut into 3 slices width ways, to make layers.
- Wash and dry the loaf tin thoroughly, and line with baking paper again leaving at least 5cms of overhang.
- Remove the Greek yoghurt from the freezer and allow to soften slightly.
- Divide into 2 bowls.
- Dissolve 2 teaspoons of acai powder in 1 teaspoon of boiling water. Allow to sit for 1-2 minutes.
- Pour acai mix and goji berries into 1 of the Greek yoghurt bowls and stir well.
- In the other bowl, add vanilla extract and cacao nibs. Stir well.
- To assemble, place the bottom layer of cake back in the base of the loaf tin.
- Top with the cacao nib Greek yoghurt, spreading evenly (it’s very hard to get it perfectly straight!).
- Add the middle layer of chocolate cake.
- Top the middle layer with the acai Greek yoghurt, smoothing once again.
- Place the final piece of cake on top.
- Cover with a layer of baking paper, then aluminium foil and put into the freezer.
- Make the chocolate topping just before serving by melting the dark and milk chocolate, then quickly adding and stirring through the coconut milk. Allow to cool before spreading onto the cake (you can speed up the process in the fridge).
- To remove the cake from the mould, place in a warm water bath for 5 seconds and gently lift using the baking paper.
- Top the cake with chocolate topping, fresh fruit and coconut flakes.
- Serve immediately by slicing with a sharp knife.