Ultimate Healthy Chocolate Cake
Equipment
Ingredients
Cake Batter
Flax eggs
2 tbsp flax + 5 tbsp water
Coconut oil melted (melted)
80 g
Coconut sugar
100 g
Maple syrup
2 tbsp
Thick Greek-style yoghurt
150 g
Wholemeal spelt flour
120 g
Cocoa powder
30 g
Baking powder
1.5 tsp
Bicarbonate of soda
0.5 tsp
Vanilla extract
1 tsp
Chocolate Icing
Thick Greek-style yoghurt
250 g
Cacao powder
3 tbsp
Maple syrup
3 tbsp
Almond butter
1 tbsp
Melted dark chocolate (melted)
2 tbsp
Topping
Raspberries
175 g
Instructions
Preheat oven and prepare tin
Preheat oven to 180°C (160°C fan). Line an 8-inch springform cake tin with baking paper.
Prepare flax eggs
Mix 2 tbsp ground flax seeds with 5 tbsp warm water. Set aside to thicken for 5-10 minutes.
Mix dry ingredients
In a bowl, mix the flour, cocoa powder, baking powder, bicarbonate of soda and pinch of salt.
Beat wet ingredients
In another large bowl, beat the melted coconut oil, coconut sugar and maple syrup together until it forms a caramel-like texture. This takes a couple of minutes.
Combine wet and dry
Add flax eggs, yoghurt and vanilla to the wet mixture. Mix well. Then fold in the dry flour mixture until just combined.
Fill and bake cake
Transfer the batter into the prepared cake tin. Use a spatula to even the top. Bake for 30 minutes until a toothpick comes out clean from the middle.
Prepare icing
While cake bakes, mix all icing ingredients together in a bowl. Chill in the fridge for 30 minutes.
Cool and assemble
Allow the cake to cool completely in the tin. Remove from tin, spread with chilled icing and top with fresh raspberries.
Original recipe
Storage
Store in airtight container in fridge. Freeze slices wrapped in parchment. Best eaten within 2 days for optimal texture.
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