Prep 15 mins | Cook Time 30 mins | Servings 8 slices for 1 tier or 16 slices for two tier
Ingredients
- 1/4 cup ground flax seed (flax meal)
- 3/4 cup water
- 18 medjool dates pips removed
- 1 cup coconut milk
- 1/2 cup coconut oil melted
- 3/4 cup coconut flour
- 1/2 cup raw cacao (not processed cacao that may contain milk and soy)
- 1 teaspoon bicarb soda
- 2 teaspoons natural vanilla extract
- Pinch of salt
Method
- Preheat your oven to 175C or 350F and line a 20cm cake tin with parchment paper and set aside.
- This cake doesn’t rise and looks similar to a brownie. You could easily use a smaller tin if you wanted more height, you may need to adjust the cooking time slightly. You can also sandwich two cakes together as shown in the images.
- Start by making the flax egg. Place the flax meal into a small bowl, add the water and mix well with a fork to combine. Set aside.
- Place the dates, coconut milk, coconut oil and vanilla into a food processor and blend until smooth.
- Now add the dry ingredients – coconut flour, cacao and salt and blend again to combine.
- Lastly add the flax egg and bicarb and blitz again just enough to combine all the ingredients. Don’t be surprised if the cake looks quite dry, that way it holds together well when cooked.
- Spoon the mixture into your prepared tin and gently press it down and smooth over the top with a spatula or dampened hands to create a smooth surface.
- Bake for 30 minutes and allow to cool in the cake tin for up to 30 minutes before moving to a cooling rack.
- Top with my super simple, dairy free avocado chocolate icing. It has the perfect butter cream texture, without the crazy sugar high. Get the recipe below in the recipe notes section.
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.
The Best Dairy Free Chocolate Icing
Ingredients
- 100g coconut sugar for a fructose free version use 85g rice syrup but may not set quite as well
- 90g avocado
- 90g coconut cream get as much of the solid bit from the top as you can
- 40g raw cacao powder
- 1teaspoon vanilla extract
Method
- Using a food processor blitz the coconut sugar on high for about 10 seconds to form icing sugar.
- Pop in the rest of the ingredients in the same food processor and blitz on medium speed for about 5 – 10 seconds so you have a very creamy smooth texture.
- Ice your cake, cupcakes or brownies and pop in the fridge until you’re ready to serve or just devour immediately.
Serves: 1 tier chocolate cake or 12 cupcakes
Recommend making a double batch of icing for a two tier cake
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.
