Chocolate Cake
Chocolate Cake
Ingredients
For the Cake
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 80 grams coconut oil, melted, or light olive oil
- 100 grams coconut sugar
- 2 tablespoons maple syrup
- 150 grams thick Greek-style yoghurt, plant-based for dairy free
- 120 grams wholemeal spelt flour
- 30 grams cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, as needed
For the Chocolate Icing
- 250 grams thick Greek-style yoghurt, plant-based for dairy free option
- 2 tablespoons cacao powder, to 3 tablespoons
- 2 tablespoons maple syrup, to 3 tablespoons
- 1 tablespoon almond butter
- 1 tablespoon dark chocolate, 1 to 2 tablespoons, melted, optional
For Topping
- 150 grams raspberries, to 200 grams
Instructions
- 1
Preheat the oven to 180°C (160°C fan). Line an 8-inch springform cake tin with baking paper.
⏱️ 10 min•🌡️ 180
- 2
Prepare the flax egg by mixing the ground flax seeds with warm water in a small bowl. Set it aside to thicken.
⏱️ 5 min
- 3
In a medium bowl, whisk together the wholemeal spelt flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
⏱️ 3 min - 4
In another large bowl, beat the melted coconut oil (or light olive oil), coconut sugar, and maple syrup together until the mixture forms a caramel-like texture. This should take a couple of minutes.
⏱️ 3 min
- 5
Add the prepared flax eggs, thick Greek-style yoghurt, and vanilla extract to the wet mixture. Mix well to combine thoroughly.
⏱️ 2 min
- 6
Gently fold the dry flour mixture (from step 3) into the wet ingredients until everything is just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min
- 7
Transfer the cake batter into the prepared 8-inch springform cake tin. Use a spatula to evenly spread and smooth the top of the batter.
⏱️ 2 min
- 8
Bake the cake for 30 minutes, or until a toothpick inserted into the middle comes out clean.
⏱️ 30 min•🌡️ 180
- 9
While the cake is baking, prepare the icing. In a bowl, mix all the ingredients for the chocolate icing: thick Greek-style yoghurt, cacao powder, maple syrup, almond butter, and the optional melted dark chocolate. Once mixed, chill the icing in the fridge for 30 minutes.
⏱️ 5 min
- 10
Allow the baked cake to cool completely on a wire rack before removing it from the springform tin. This cooling process will take approximately 30 minutes to 1 hour.
⏱️ 30 min
- 11
Once the cake is completely cooled, top it with the chilled chocolate icing and decorate generously with the fresh raspberries.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cake
For the Cake
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 80 grams coconut oil, melted, or light olive oil
- 100 grams coconut sugar
- 2 tablespoons maple syrup
- 150 grams thick Greek-style yoghurt, plant-based for dairy free
- 120 grams wholemeal spelt flour
- 30 grams cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, as needed
For the Chocolate Icing
- 250 grams thick Greek-style yoghurt, plant-based for dairy free option
- 2 tablespoons cacao powder, to 3 tablespoons
- 2 tablespoons maple syrup, to 3 tablespoons
- 1 tablespoon almond butter
- 1 tablespoon dark chocolate, 1 to 2 tablespoons, melted, optional
For Topping
- 150 grams raspberries, to 200 grams
Instructions
- 1
Preheat the oven to 180°C (160°C fan). Line an 8-inch springform cake tin with baking paper.
⏱️ 10 min•🌡️ 180 - 2
Prepare the flax egg by mixing the ground flax seeds with warm water in a small bowl. Set it aside to thicken.
⏱️ 5 min - 3
In a medium bowl, whisk together the wholemeal spelt flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
⏱️ 3 min - 4
In another large bowl, beat the melted coconut oil (or light olive oil), coconut sugar, and maple syrup together until the mixture forms a caramel-like texture. This should take a couple of minutes.
⏱️ 3 min - 5
Add the prepared flax eggs, thick Greek-style yoghurt, and vanilla extract to the wet mixture. Mix well to combine thoroughly.
⏱️ 2 min - 6
Gently fold the dry flour mixture (from step 3) into the wet ingredients until everything is just combined and a smooth batter forms. Be careful not to overmix.
⏱️ 2 min - 7
Transfer the cake batter into the prepared 8-inch springform cake tin. Use a spatula to evenly spread and smooth the top of the batter.
⏱️ 2 min - 8
Bake the cake for 30 minutes, or until a toothpick inserted into the middle comes out clean.
⏱️ 30 min•🌡️ 180 - 9
While the cake is baking, prepare the icing. In a bowl, mix all the ingredients for the chocolate icing: thick Greek-style yoghurt, cacao powder, maple syrup, almond butter, and the optional melted dark chocolate. Once mixed, chill the icing in the fridge for 30 minutes.
⏱️ 5 min - 10
Allow the baked cake to cool completely on a wire rack before removing it from the springform tin. This cooling process will take approximately 30 minutes to 1 hour.
⏱️ 30 min - 11
Once the cake is completely cooled, top it with the chilled chocolate icing and decorate generously with the fresh raspberries.
⏱️ 3 min