1300 462 887

Chocolate cake you can eat for breakfast

10 June 2015 Cassandra Law

Chocolate cake you can eat for breakfast

Rich, satisfying and full of beneficial nutrients – this isn’t the first description that usually comes to mind when we think of chocolate cake. However, this crowd-pleasing cacao sponge with chocolate ganache ticks these boxes and could even change the way you think about dessert.

The cacao in this dish is packed full of magnesium and antioxidants which protect the body from ageing. It also contains a good dose of almonds which contain protein, calcium, magnesium and essential fatty acids and antioxidants. Last but not least, the coconut oil has been linked to weight loss in women and it has been shown to support the digestive and immune systems.

Enjoy straight out of the oven.

Cacao sponge

Ingredients:
1 cup almond meal
1/2 cup raw cacao powder
1/2 cup coconut oil
1/2 cup maple or brown rice syrup
5 eggs (or flax/chia seeds)
4 tbsp chia seeds, in 1 cup of water for 15 mins
1 tsp bicarb soda

Method:

1. Preheat oven to 180 degrees celsius.

2. Line a spring-form tin with baking paper.

3. Combine all ingredients except chia seeds and eggs. Whisk the eggs separately in a small bowl and then combine the eggs and give a really good whisk until combined.

4. Add in the chia seeds until all mixture is together and there are no clumps.

5. Place in the oven for 30-40 mins depending on heat of oven. Check with a skewer if uncertain if cooked all the way through to the middle.

6. Remove from oven and place on a cooking rack and leave to completely cool.

Chocolate ganache

Ingredients:
1 1/2 cups full-cream coconut milk
2 tbsp of maple syrup, honey, agave or rice malt syrup (whatever works well for you)
1/2 cup raw cacao powder
1 tsp vanilla extract

Method:

1. In a small saucepan, heat the coconut milk and sweetener slowly and gently, stirring it every now and then – you want this to be thick so give it time. Mine took 30-40 minutes to reduce. You want it to look like condensed milk.

2. Once it's thick, add the cacao powder and vanilla and stir for another few minutes until well combined and remove from heat. Then place it in the fridge for 20 minutes or so to cool and thicken further.

3. When the ganache is cool, spread it on the top of the cacao sponge. You can decorate with any berries, nuts, seeds or shredded coconut.

Cassandra Law

About Cassandra Law

Cassandra Law is a nutritionist from Sydney with a passion for sharing her insights about improving health and wellbeing through nutrition. She is a graduate of Endeavour College of Natural Health.

View all articles by Cassandra Law

Related Recipes articles

Make your own Golden Spiced Body Oil

Make your own Golden Spiced Body Oil

Naturopath Reece Carter shares his homemade body oil recipe, infused with delicious smelling natural ingredients to create a skin friendly product perfect for the drying autumn and winter months.

The perfect low sugar chocolaty treat: ‘Notella’ mousse tarts

The perfect low sugar chocolaty treat: ‘Notella’ mousse tarts

These raw vegan tarts created by nutritionist Hayley Richards are a great healthy dessert option free of refined sugars and gluten and packed with nutrients you’d usually miss out on with more traditional desserts.

Summer salad featuring the world’s #1 powerhouse vegetable

Summer salad featuring the world’s #1 powerhouse vegetable

When a major US study found watercress achieved a perfect nutritional score of 100, we asked naturopath and Endeavour graduate Meg Thompson to create a recipe for us with the number one powerhouse vegetable as the star ingredient.