Guilt Free Chocolate Cake

Food / 6 February, 2017 / Annie Yates

Guilt-Free Chocolate Fudge Cake

If you are cooking a romantic meal for your partner this Valentine’s you probably want to create soothing, rich, delicious and chocolaty for dessert. A gooey chocolate pudding would be the perfect end to a romantic meal, but that would not be an option for those of us trying to eat clean this new year. But, just because you are eliminating refined sugars and processed foods, it doesn’t mean that you have to miss out on the most delicious treats. Try out my Guilt Free Chocolate Fudge Cake. All the naughty flavour with out the naughty ingredients!

Ingredients:

For the cake

  • 2 cups spelt flour
  • 1 tsp bicarbonate of soda
  • 1 1/2 tsp baking powder
  • 1/2 cup cacao powder
  • 1 1/4 cup chopped dates
  • 2 eggs
  • 3/4 cup coconut oil (plus a little more for greasing)
  • 1 cup maple syrup
  • 1 tsp vanilla essence
  • 1/2 cup coconut milk
  • 1/2 tsp Himalayan pink salt

For the fudge icing:

  • 2/3 cup maple syrup
  • 1/2 cup coconut oil
  • 1/2 cacao powder
  • 1 tsp vanilla essence

Method:

  • Preheat oven to 180C / Gas 4.
  • Blitz the dates in a food processor until broken down.
  • Add the coconut oil, eggs, vanilla essence, and maple syrup and blitz again until combined.
  • Combine the flour, bicarbonate of soda, baking powder, salt and cacao powder in a bowl.
  • Add the wet processed mixture to the flour mixture and stir well.
  • Add the coconut milk and mix through.
  • Pour in to a 20cm greased cake tin and transfer to the oven.
  • Bake for 1 1/4 hours. (check the cake after 1 hour and cover over with grease proof paper if the top is browning too much).
  • While the cake is cooling, combine the maple syrup, coconut oil and cacao for the glaze in a food processor until smooth.
  • Use a spatular to spread over the entire surface of the cake.

By Annie Yates, Wild Heart Native Soul

Article chocolate cake image3

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