Today was daddy’s birthday. Life is busy these days, so today we took a little time out to count our blessings, enjoy mooching around home and make cake. Richard is a fan of traditional chocolate mud cake, so we created a gorgeous cake that delivers everything you would expect from a mud cake; indulgent chocolate flavour, a moist texture and a light and fluffy whipped ganache topping. Yum!
Gluten, dairy and refined sugar free, paleo.
2 cups almond meal
1/2 cup coconut oil, melted
1/3 – 1/2 cup honey or sweetener of your choice such as rice malt, honey or maple syrup, melted
1 tsp baking soda
1 tsp apple cider vinegar
3/4 cup raw cacao
1 Tbs vanilla
Preheat oven to 160 degrees and grease a cake tin with coconut oil.
1. Whisk eggs well, then add coconut oil, sweetener and vanilla and whisk until smooth.
2. Dissolve baking soda in apple cider vinegar and add to egg mixture.
3. Fold almond meal and raw cacao until just combined.
4. Pour batter into greased cake tin and bake for around 30 minutes (test with a skewer).
Allow cake to cool completely before icing.
Option one (refined sugar free): Melt 1/3 cup of coconut oil and 1 – 2 Tbs honey or sweetener of your choice. Whisk in 1/3 cup raw cacao and allow to cool to room temperature.
When cool, whisk in 3/4 cup of thick coconut cream (or a full 270ml can of Ayams coconut cream) until smooth and fluffy.
Option two (contains sugar…naughty but nice!): Melt 125gms of dark (dairy free) chocolate with 2 Tbs coconut oil. Whisk in 2 Tbs coconut cream until silky smooth and allow to cool before spreading over cake.
Spread over cake and serve with fresh berries.
x Aunty Bee