Thursday, 30 July 2015

Healthy Chocolate Cake

When it comes to eating chocolate cake, some would say that I am an expert.  I would have to agree with them too.

However, living with a dairy intolerance can be quiet the issue when it comes to my options of eating chocolate cake and not being ill.  I pretty much have to live a vegan lifestyle (apart from the fact that I eat meat) and that absolutely sucks.

Over the last 6 months I have blundered my way through finding things that I can eat, found out that somethings I didn't realise actually had dairy in them.  But above all the things that I have given up, chocolate and cheese have been the two hardest.

Until now...

Can you believe that there is no dairy AT ALL in this?  I was so excited to see this recipe on Instagram where The Healthy Hippy had adapted another recipe from The Coveteur.

I even did the taste test on everyone at work and no one could tell what was inside, all I could hear was muffled sounds that I took to mean they were enjoying it.

Once they had all finished though, I told them what was actually included in the ingredients and they couldn't believe that it was full of protein goodness, no refined sugars, nutty goodness and cocoa nibs and a hint of cocoa powder.

Here are the full ingredients though and how I adapted them:

125 g pecans 
45 g desiccated coconut
70 g cacao nibs
185 g pitted dates (dates with the pips removed just in case you were wondering)
3 tbsp coconut oil, melted and at room temperature (I used a little more than this in the end)

560 g avocado flesh (from about 5 medium-large avocados)
190 g raw honey
175 ml coconut oil, melted and at room temperature
100g cacao powder


1. Preheat the oven to fan 150°C/300°F. Line the base and sides of a 7-inch round cake tin with baking paper.

2. Toast the pecans and desiccated coconut on a lined baking tray in the oven for 7–8 minutes, until golden.

3. Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).

4. Tip the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of tin. Transfer to the fridge while you prepare the filling.

5. Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky.

6. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.

7. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.

Ladies and gents I promise you won't be disappointed by this cake and it tastes even better knowing that it's guilt free.

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