Rich Chocolate Cake

The beauty of this cake is that you only need a small slice to feel like you’ve had a wonderful chocolate hit. Pairing it with coconut cream is a dreamy way to cut through the richness.

Gluten free | Dairy free | Refined sugar free 

Recipe by Hayley Cavicchiolo 

Makes one 5″ round cake

Ingredients

  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1⁄2 cup Well Naturally Rich Dark Chocolate, roughly chopped
  • 1⁄2 cup canned, unsalted, cooked black beans, rinsed and drained
  • 1⁄2 cup raw cashews, soaked in hot water for 15 minutes, rinsed and drained
  • 3⁄4 cup water (plus extra if mixture is too dry/thick)
  • 3 tablespoons raw honey or rice malt syrup (or 3 tablespoons of Natvia)
  • 3 heaped tablespoons dark cacao or cocoa powder
  • 4 tablespoons coconut flour 2 teaspoons baking powder

 

 

 

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Method

  1. Preheat oven to 160 ̊C.
  2. Lightly grease the base and sides of one 5-6″ round spring form cake tin and dust with
1 tablespoon of cocoa powder.
  3. Combine and gently heat coconut oil and chocolate until just softened.
  4. Transfer chocolate mixture
(it should not be hot) to a high-powered blender and add remaining ingredients, except for baking powder, to blender. Blend on medium-high until smooth and creamy.
  5. Add baking powder and blend on low speed 5-10 seconds or until just incorporated.
  6. Pour mixture into prepared tin and bake for 35-40 minutes, or until skewer comes out clean.
  7. Remove cake from oven and once cooled slightly, transfer to refrigerator to chill for 4-6 hours.
  8. Run a knife around edge of cake before removing from the pan.
  9. Serve chilled with a dollop of whipped coconut cream, fresh berries and grated Well Naturally Chocolate.Note: This cake is best kept refrigerated and served chilled.

 

 

 

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