Chocolate & Coconut Cake

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Who doesn’t love a good chocolate cake?

But when you want to avoid added sugar and need to stay away from gluten and dairy, finding a good recipe that will not make the cake taste like cardboard is not that easy.

This cake is luckily opposite of that. Free of any refined sugar and suitable for those with gluten and dairy sensitivity - not to mention it is also delicious and I bet will be gone before you can even think of storing it in the fridge for another day.

Preparation time: 70 min (55 min of which is for baking/cooking)

Ingredients for one cake (makes approx. 15 thick slices):

  • 3 ripe bananas

  • 2 apples

  • 1 pear

  • 200 g of ground almonds

  • 70 g of coconut flour

  • 70 g of 100% cocoa

  • 3 eggs

  • A handful of dates

  • 1/2 teaspoon of ground cloves

  • 1 teaspoon of cinnamon

  • 1 teaspoon of bicarbonate soda

  • A handful of 100% dark chocolate chips (for the topping)

  • Coconut cream (optional - for the topping)

  • A handful of strawberries (optional - for the topping)

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How to make it:

Slice apples and pears to quarters. Boil 3 cups of water and simmer apples and pears in it for 15 min until the fruit get soft. Remove them from the pot (do not discard the water) and blend them with a stick blender until you get a smooth texture. Add cinnamon and cloves, mashed bananas, eggs and dates (chopped to small pieces) and mix well.

In a separate bowl combine ground almonds, coconut flour, raw cocoa and bicarbonate soda.

Pour the wet ingredients from the first bowl into the dish with dry ingredients. Add a small amount of water in which you cooked apples and pears and stir well. Keep adding the water until you get a smooth texture. You can then also use a stick blender for 1-2 minutes for even softer consistency.

Let the mix stand for 5 min to settle and then check its consistency again. If you feel it is too dry, add some more apple/pear water. The final mix should be smooth, but not too liquid.

When you get the desired consistency, pour the mixture into an oiled baking dish and bake at 175 C for 35 minutes.

Once the cake is baked, remove it from the oven and cool it down. You can then decorate it with whipped coconut cream and strawberries.

If you are not sensitive to dairy, you can of course also use regular cream, which is also more consistent and thick than the coconut cream (as evident from the pictures in this recipe :)).

Enjoy it and don’t forget to share your thoughts on the cake on our Facebook page or our Instagram!

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