This amazing delicious recipe is brought to YOU by Supabarn. Thank YOU!
We made this easy healthy chocolate cake for Easter and it’s so yum and so delicious! Stuff the sugar filled choccy eggs because this cake is seriously so good and so chocolatey!
We know you’re all going to love it so we think you should all make it.
We’d love to see your Merry Easter creations, so email us or share them with us on Instagram, Facebook or Snapchat (yes we love Snapchat, find us themmsisters).
Anyway back to the Easter cake.
So we’ll be honest the only reason why it is an Easter cake is because we decorated it with cute Easter bunnies and eggs. So if you don’t want to make it for Easter that is definitely ok! Make it for a Birthday, afternoon tea or just because.
It really is amazing how good sweet treats can taste when they have no grains, no refined sugar and no gluten! We just don’t need that stuff. Na-uh, not now, not ever.
Ok, time to eat this easy healthy chocolate cake! YAY! Fun! Wait until you taste the icing!
Always merrymaking,
Emma + Carla
- 100 g (3.5 oz) sugar free chocolate melted
- 2 cups blanched almond meal
- 1 cup coconut milk (canned)
- 1/2 cup butter (approx. 100g/3.5 oz.)
- 1/2 cup rice malt syrup (or natural sweetener of choice)
- 1/4 cup raw cacao powder
- 4 eggs
- 1 tsp. baking powder (gluten free)
- 1 tsp. 100% vanilla extract
- 1 cup dates (soaked in boiling water for 10 minutes, then drain)
- 1/2 cup butter (approx. 100g/3.5 oz.)
- 2 tbs. coconut milk (canned)
- 1 tsp. 100% vanilla extract
- pinch of salt
- extra melted chocolate to drizzle
- Preheat oven to 180°C (350°F) and line a 27 cm (10 inch) x 18 cm (7 inch) slice tin with baking paper.
- In a large bowl combine the almond meal, cacao and baking powder.
- In a blender or mix master, beat the butter and rice malt syrup together.
- Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little 'curdled').
- Pour this into the large bowl with the dry ingredients and gently mix together.
- Slowly pour the melted chocolate into the mix and stir super slowly and carefully.
- Transfer into the lined tin and bake for 25 minutes.
- Allow the cake to cool completely before topping with delicious caramel icing and melted chocolate!
- In a blender whiz all ingredients until super smooth! It will take around 5 minutes. Drizzle with melted chocolate for fun!
- Perfect for cupcakes too! Bake for 15-20 minutes!