Naked Chocolate Cake
By Teresa Cutter
What's great about it
I absolutely love anything chocolate so here is one of my favourite one bowl chocolate cake recipes that you can whip up really quickly in the kitchen. I've used Healthy Chef Naked Chocolat Dark to make this recipe. What I love about this one is that it’s so simple that kids can easily make it and it's gluten and nut free ! This cake is lovely topped with a silky chocolate ganache or my healthy chocolate mousse.
What’s great about it
Olive oil marries perfectly with chocolate. It's a beautiful tasting oil that is a rich source of antioxidants and heart healthy monounsaturated oleic fatty acids similar to avocado. Olive oil is perfect to support skin health, heart health and over all wellbeing. I’ve also used coconut flour in this recipe , mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems and doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours.
60 g (½ cup) Naked Chocolat or good dark cocoa powder
70 g (1/2 cup / 2 ½ oz) coconut flour
2 ½ teaspoons baking powder
1 teaspoon ground cinnamon
pinch of sea salt
6 free-range / organic eggs
125 ml ( ½ cup) organic maple syrup
2 teaspoons vanilla bean paste
125 ml (4 fl oz) extra virgin olive oil
125 ml (4 fl oz / ½ cup) organic coconut milk
PREHEAT oven to 160°C (320°F)
COMBINE the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
ADD the eggs, maple, vanilla, oil and coconut milk.
MIX well until smooth and combined.
SPOON into a 20cm (9 -inch) baking tin lined with baking paper.
BAKE The cake for 40 minutes or until cooked through.
REMOVE from the oven and cool.
GENEROUSLY spread with ganache or healthy chocolate mousse and enjoy