I saw this photo and recipe from the The Healthy Chef (plus..my boss made her own version), so I just had to try it!
The top layer of this cake is topped with silky chocolate ganache. This can easily be made by mixing cacao, raw honey, and water.
This cake is high in protein and also uses cacao as one of the main ingredients – which is the most antioxidant-rich food in the world. It is a great mood booster and also plays a central role in collagen protection. 🙂
1/4 cup (30 g / 1 oz) cocoa or cacao powder
1/4 cup (35 g / 1 1/4 oz) coconut flour (gluten free, high in fiber and protein)
1 1/2 teaspoons (7 g) aluminum free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
1/4 cup ( 3 tablespoons) honey, organic maple syrup or agave syrup
1 teaspoon vanilla extract
1/4 cup (60 ml / 2 oz) melted coconut oil or melted butter
Below is my own version with some photos I snapped.
Start by mixing the dry ingredients together and preheat the oven to 160 C.
Add the eggs, honey (or other form of sweetener), vanilla extract and oil.
Pour the ingredients into a small baking tin, or either pour it into 8 cupcake tins (serves 8).
Bake the cake for 40 minutes (or for 20-25 mins if you’re baking it in the cupcake tins).
Once the cake is ready, take it out of the oven and allow it to cool.
My final photo of the cake turned out blurry (unfortunately!), so I want to thank the The Wannabe Chef for making the final cake shot look so great.
If you would like an antioxidant-rich, mood boosting and gluten free cake – this is for you! 🙂