This cake is the moistest most decadent chocolate cake you will ever eat. There is nothing healthy about this cake – I think if you want to have chocolate cake then you should have chocolate cake!
I am replacing our family chocolate cake recipe with this one – it will be at every birthday party from now on. Not because it is vegan (we have one vegan in our house) but because it was minimal effort for an amazing cake! Noone even knew it was vegan (except my daughter).
The kids thought it was the best chocolate cake ever and devoured it. We were all eying off the last slice.
If you wanted to be fancy and show off or needed a dinner party dessert you could always decorate with raspberries and toasted coconut.
375g dark (70% or darker) chocolate, chopped
2 x 400ml cans
1 teaspoon vanilla
2 1/2 cups
self-raising flour (or can replace half of this quantity with almond meal)
2 teaspoons baking
¾ cup brown sugar,
2 tablespoons cocoa
Preheat oven to
200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and
side with baking paper.
Place 150g of the
chocolate, 2½ cups of the coconut milk and the vanilla in a microwavesafe bowl.
Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or
until mixture is smooth.
Sift flour, baking powder, sugar and cocoa into a
large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into
Bake for 50 minutes or until a skewer inserted into
the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a
wire rack to cool completely.
Place remaining chocolate and coconut milk in a
microwave-safe bowl. Microwave on HIGH stirring every 30 seconds, for 1 minute
30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.
Split cake in half horizontally. Spread 1/2 the ganache over bottom half
of cake. Top with remaining half. Spread remaining ganache over top of cake.
I often get asked how much time I spend in the kitchen like
there isn’t any place worse in the world …… and I never know what to say.
If I say A LOT
will I be judged?
If I say NOT a
lot, will I be judged?
Our kitchen is the heart
of our home.
Time spent together in the kitchen is quality bonding time.
And, the girls like to sit at the bench and chat while reading or doing
The time that I’m alone in the kitchen is my creative time.
I have wins, I have failures but most of all I have FUN!
I’m always thinking about how I can make a meal more nourishing,
or how can I adapt this for my GAPS child, my vegan child. And in the kitchen is
where all of this magic happens.
Teaching the kids to create food, helping them learn to
adapt recipes to suit them, learning to use alternative ingredients if we don’t
have everything in the fridge or pantry….
Truth is that many of us have forgotten how to cook, and Id
love to see a generation of kids growing up with the basics and the ability to
throw together a healthy balanced nutritious meal no matter how time poor they
These bars came about when the kids asked what we could make
for dessert on Saturday night. I didn’t feel like going out to buy ingredients
so we made these with what we had in the pantry and the freezer and they were a
I had all of the ingredients in the pantry and frozen
organic blueberries in the freezer.
Once the blueberries were defrosted, the dessert took 15
mins to put together NO WAY right?
Here’s the recipe.
If you do decide to give it a go would love to know how you
went with it. Give us a shout out or a tag and share the love.
Coco Ripple Bars
2 cups medjool dates
1 cup almond meal
1 cup oats
1 cup coconut oil
2 cups dessicated coconut
4 tablespoons coconut sugar
1 tsp Vanilla essence
½ cup Blueberries (frozen and thawed to room temperature)
100gm 85% dark chocolate
Leave blueberries out to defrost until at room
temperature. Once defrosted and at room temperature process and set aside.
Process all of the base ingredients and press into
a lined tin (place tin into freezer while you do the next step)
Gently melt coconut oil in a bowl. Don’t get the
oil hot, it should be luke warm or cooler (unless already in liquid form), and
mix through the rest of the filling ingredients. Stir the blueberries through last.
Pour over the base and put back in the freezer
while you do step 5.
Melt chocolate. Drizzle over the blueberry layer
with a spoon.
Place in the freezer for a couple of minutes.
The chocolate should set quite quickly.
Another Chia Pudding? Funny that because about 5 years ago many of us would not have even heard of Chia. And yet, everywhere we look there it is. In breads, cereals even ready to buy as a pudding on the supermarket shelves.
There is a reason why Holistic Nutritionists recommend this super seed
to be incorporated into our diet.
Chia is an excellent source of fibre, protein and
It is the Richest plant source of Omega-3 fatty
Low in kilojoules
help to increase serotonin levels in the brain
(thats the feel good hormone!)
can assist in weightloss
My favourite way to use Chia is in a pudding. You can adjust the flavour combinations to suit your needs. So, if i’m making it for dessert it’s usually a little sweeter and topped with fruit. If im making it for dessert it may be a little sweeter. For afternoon tea? I might add nuts as a topping. See how versatile it is?
This is the simplest recipe using 5 versatile ingredients…. Anyone could make it!
And, it’s naturally sweetened, vegan and gluten free.
It is so healthy that it’s a perfectly acceptable
Make this the
night before for a decadent breakfast or mid-day snack. Or prep it a couple of
hours before the kids get home for a super healthy afternoon tea!