To say that we are obsessed with this Sweetener Free Good Fat Cake is the understatement of the year. We are completely, utterly, 100% in LOVE with our Sweetener Free Good Fat Cake. If you follow us on Instagram you’ll see it pop up at least once a week: breakfast, lunch, dinner and everything in between. The reason we love it so much is that it’s seriously full of so many amazing ingredients that actually nourish your body!
Coconut, cacao, walnuts, vanilla and salt: BOOM! That’s it! We call it our Good Fat Cake because it really is full of a lotta good fats… all that coconut, all those walnuts! Man, the fat is doing GOOOOOD things to our brains! You can read all about FAT and why we NEED to eat it… yes, not why we should be eating it but why we NEED to eat the fat… because fat is where it’s at!
Alright, enough of that! It’s time to get this Sweetener Free Good Fat Cake whizzed up and in to the freezer so you can enjoy it yourself and quit drooling all over the keyboard!
We would LOVE to hear if you like this cake as much as we do… leave us a comment on this blog post!
Emma + Carla
p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!
- 2 cups walnuts
- 1/2 cup unsweetened shredded coconut
- 1/4 cup raw cacao powder
- 2 tbs. ghee or coconut oil
- 1 tsp. 100% vanilla extract
- pinch of salt
- 1 1/2 cups unsweetened dessicated coconut
- 1 1/2 cups coconut milk
- 2/3 cup ghee or coconut oil
- 2/3 cup raw cacao powder
- 2 tsp. 100% vanilla extract
- pinch of salt
- Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
- Start with the base
- Place all of the base ingredients in to your food processor.
- Whiz these ingredients until a smooth paste forms.
- Press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
- Place in to the freezer.
- Now for the filling.
- Place all the filling ingredients in to the food processor and whiz until completely smooth, this will take around 5 minutes.
- Take the base out of the freezer and pour the filling on top of the base.
- Shake the tin to even out the top and place the cake in to the fridge for around 1 1/2 hours or until set.
- Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
- Cut in to slices and store any left overs in an airtight container in the fridge or freezer.
- Serve this cake with crunchy cacao nibs! Mmm!