Chocolate cake

Servings: Make one cake  |   Prep time: 30 min |   Baking time: 45 min

This delicious cake is moreish and does not contain inflammatory ingredients such as refined sugar, processed seed oils and dairy.

Refined sugar and dairy-free

Cake Ingredients:

  • 2 cups of seedless raisins
  • 1 1/2 cups water
  • 3/4 cup brewed honeybush or rooibos tea
  • 6 tablespoons cocoa powder
  • 2 1/4 cups stoneground flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Himalayan rock salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon balsamic vinegar

Topping Ingredients:

  •  1 can coconut cream
  • 3 tablespoons cornflour
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup fine desiccated coconut

Method (Cake):

  1. In a small pot, boil raisins in 1 1/2 cups of water until soft, approximately 5 minutes.
  2. While the raisins are softening, brew 3/4 cup tea. Once the raisins are soft, strain and add the remaining raisin water to the hot tea.
  3. In a blender or with a stick blended blitz the raisins to a pulp.
  4. Dissolve cocoa in hot tea and keep aside.
  5. Combine all the dry ingredients in a mixing bowl.
  6. In a separate large mixing bowl, whisk eggs and the raisins. Add balsamic vinegar and vanilla to egg mixture.
  7. Add the dry ingredients to the egg mixture and combine.
  8. Add tea with dissolved cocoa to the mixture and mix well with a spatula.
  9. Lightly grease a cake tin and pour the cake mixture into it.
  10. Bake at 180C for approximately 45 minutes, until a testing knife comes out clean.
  11. Allow to cool, before removing from the tin to add frosting.

Method (Topping):

  1. Whisk cornflour and coconut cream together.
  2. Heat on the stove top and keep whisking until mixture thickens.
  3. Remove from heat and add honey and vanilla.
  4. Stir in desiccated coconut and let cool before decorating cooled cake.

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