Serves
10
Prep
20
mins
Cooking
55
mins
Guilt-Free Chocolate Cake
- No refined sugar
Directions
Step 1
Pre-heat oven to 180°C (160°C fan-forced). Line a 20cm cake pan with baking paper.
Step 2
Combine flour, cocoa, baking powder and bi-carb soda in a large mixing bowl.
Step 3
Whisk together in a separate bowl the milk, maple syrup, oil, eggs, vanilla and vinegar.
Step 4
Form a well in the centre of dry ingredients and add wet mixture. Mix until well combined. Pour into the prepared pan and bake for 50-55 minutes, or until an inserted skewer comes out clean. Allow to cool.
Step 5
For ganache, heat coconut milk and maple syrup in a small saucepan, until hot. Remove from heat and stir in chocolate until smooth. Allow to cool. Layer the ganache in between cake layers.
Tips
- Cake will last up to 1 week in the refrigerator.
Ingredients
- 2 cups McKenzie's Wholemeal Spelt Flour
- 1/3 cup unsweetened cocoa
- 2 tsp McKenzie's Baking Powder
- 1/4 tsp McKenzie's Bi-Carb Soda
- 1 cup almond milk, or milk of choice
- 3/4 cup maple syrup
- 1/2 cup macadamia oil
- 2 extra large eggs
- 2 tsp vanilla extract
- 1 tsp vinegar
- 1/2 cup coconut milk
- 1 tbs maple syrup
- 150g dark chocolate, chopped
