chocolate easter cake

Ridiculously Easy and Healthy Chocolate Cake for Easter! With AMAZING Caramel Icing!

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.

chocolate 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 

chocolate easter cake

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Ridiculously Easy and Healthy Chocolate Cake for Easter!
Serves 16
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Stuff you need
  1. 100 g (3.5 oz) sugar free chocolate melted
  2. 2 cups blanched almond meal
  3. 1 cup coconut milk (canned)
  4. 1/2 cup butter (approx. 100g/3.5 oz.)
  5. 1/2 cup rice malt syrup (or natural sweetener of choice)
  6. 1/4 cup raw cacao powder
  7. 4 eggs
  8. 1 tsp. baking powder (gluten free)
  9. 1 tsp. 100% vanilla extract
For the caramel icing
  1. 1 cup dates (soaked in boiling water for 10 minutes, then drain)
  2. 1/2 cup butter (approx. 100g/3.5 oz.)
  3. 2 tbs. coconut milk (canned)
  4. 1 tsp. 100% vanilla extract
  5. pinch of salt
  1. extra melted chocolate to drizzle
Now what
  1. Preheat oven to 180°C (350°F) and line a 27 cm (10 inch) x 18 cm (7 inch) slice tin with baking paper.
  2. In a large bowl combine the almond meal, cacao and baking powder.
  3. In a blender or mix master, beat the butter and rice malt syrup together.
  4. Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little 'curdled').
  5. Pour this into the large bowl with the dry ingredients and gently mix together.
  6. Slowly pour the melted chocolate into the mix and stir super slowly and carefully.
  7. Transfer into the lined tin and bake for 25 minutes.
  8. Allow the cake to cool completely before topping with delicious caramel icing and melted chocolate!
For the caramel icing
  1. In a blender whiz all ingredients until super smooth! It will take around 5 minutes. Drizzle with melted chocolate for fun!
Merrymaker tip
  1. Perfect for cupcakes too! Bake for 15-20 minutes!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation
 Thanks to Supabarn for supplying all the ingredients for this delish Heathy Chocolate Cake!


Comments 14

  1. Im confused by the blanched almond meal? Can you use fresh almond meal? I mill it myself in my thermomix. Thanks.

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  3. Hi Emma & Carla. For the melted chocolate can I just use a home made one with coconut oil, cacao, & rice malt syrup? Would that work?
    Thanks ????

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  5. Hi Emma and Carla! This recipe looks utterly delicious! I was just wondering if you were going to make any more sweetener free recipes? Just curious as I loved them as I have to be low carb.

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  7. Hi there,

    My son is allergic to all nuts, I use coconut flour for my baking, can this be used instead of almond meal?? Or you might suggest something else? Many Thanks : )

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    Hi Heidi, we have never tried it with coconut flour but worth a try! You probably already know that when you swap to coconut flour you will need more liquid/eggs. Let us know how you go! 🙂

  9. I just love this cake thank you. I do it without the icing and with 1TBS of stevia instead of the rice malt syrup to make it low carb. I just grate (rather than melt) 85% chocolate in my thermomix then blend all the ingredients together at once to make it quicker. Thanks for all your great recipes.

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  11. Hey girls! Do you use medjool dates for the caramel icing, or dried ones that are already pitted? Can’t wait to try this, thanks!

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