Good For You Chocolate Cake
A rich Dark Chocolate Cake filled with wholesome ingredients and 4 hidden vegetables!
Large mixing bowl
9 inch cake pan (or what you have but this will affect the cooking time. Larger the pan, lesser the cooking time and smaller the pan higher the cooking time)
Spoon/Spatula to decorate cake
- 3 Nos Eggs/4 Flaxseed Eggs
- 1/2 cup Canola Oil/Coconut Oil
- 1/4 cup Cup Organic Maple Syrup/Honey
- 1 cup Boiling Water
- 3/4 cup Cocoa Powder
- 1/4 cup Chocolate Chips (70% dark)
- 2 cups Flour (almond, walnut, coconut)
- 3 cups Grated Raw Veg (1 1⁄2 cup beetroot & 1 1⁄2 cup zucchini)
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Vinegar
- 1 Pinch Salt
- 3/4 cup Sweet Potato (boiled, peeled, mashed and cooled)
- 2 nos Ripe Avocados
- 5 tbsp Cocoa Powder
- 2 tbsp Coconut Oil
- 6 tbsp Maple Syrup/Honey
- 1 Pinch of Salt
- A handful of mixed berries
- Cocoa Nibs
Preheat oven to 170°C. Line 3 9inch cake pans with oil and baking paper.
In a large bowl, sift the flours, salt, cocoa powder and baking powder.
Using a whisk stir and until combined.
Add the eggs, oil, grated veg, organic maple syrup and chocolate chips.
Mix until almost combined, add the boiling water and mix the baking soda
with the vinegar and add it into the batter.
Mix until combined and divide the batter into the three pans and bake for
12-15 min until risen and tooth pick inserted comes out clean. Set aside to
cool for 15 min.
To assemble the cake, layer one cake, add the frosting, some berries and
cocoa nibs. Repeat the process until the entire cake is done.
Serve with some tea or make ahead and cut the next day.
It is more economical to make your own nut powder at home. Toast the nuts until their aroma fills the air. Let them cool down and blend them, start by pulsing and then blend until a fine powder. Do not over mix, as you will end up with homemade nut butter.
Option – You could blend with the nuts with a tsp of icing sugar (it stops the nuts from releasing their oils).