The Best Healthy

Chocolate Cake Ever! 

(and it contains a vegetable!)

I was on the search for a delicious chocolate birthday cake that I could bake for my kids, but it had to be gluten, dairy and refined sugar free, and absolutely fool all children at the party so that they had no idea that it was on the healthy side. 

 

I didn't want a "oh, that's quite nice for a healthy cake".  I wanted a "oh my god that's amazing, and I can't believe it's not filled with crap!" cake.  And I found it - all owing to 84and3rd's brilliance.  Thanking you big time. 

 

This cake is friggin amazing.  You can make either one cake, which comes out a little on the flat side, or make two cakes and put icing in between each cake and then icing on top - that's the method I went with (icing recipe below). 

Ingredients:

  • 2 cups finely grated raw pumpkin (260 grams)

  • 2 eggs, lightly beaten

  • 1/2 cup maple syrup (or honey)

  • 1/2 cup of oil (I used 1/4 olive oil, 1/4 melted coconut oil)

  • 2 tsp vanilla extract

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp of ground sea or Himalayan salt

  • 1/4 cup cocoa

  • 1/4 cup coconut flour

 

Method:

  1. Pre-heat oven to 180 C

  2. Line a 20cm cake tin with baking paper and grease with coconut or olive oil 

  3. Place the following in a bowl and whisk together - grated pumpkin, eggs, syrup, oil and vanilla

  4. Sift over dry ingredients - baking powder, baking soda, sea salt, cocoa, coconut flour

  5. Mix to combine

  6. Pour ingredients into prepared cake tin

  7. Bake 35-40 minutes, until a knife inserted into the cake comes out clean

  8. Cool in cake tin for 10 minutes

  9. Remove and leave on a rack to cool

  10. Once cool, ice (see below for sugar free chocolate icing recipe).

If you need more info, make sure to check out 84&3rds page

Delicious Refined Sugar-free Chocolate Icing

Ingredients

  • 2 cups of pitted dates

  • 1 cup boiling water

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • Pinch salt

Method:

  1. Place the dates in a tall narrow container if using a hand blender, or place directly in the bowl of a normal blender 

  2. Pour boiling water over the dates and leave to soak for 10-15 minutes or until the dates are very soft

  3. Blend water and dates on high until very, very smooth

  4. Add in the cocoa, salt and vanilla and blend until well-mixed.

  5. Chill the frosting until completely cool (about 3 hours) before spreading on to the cake/muffins etc.

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