Naked Chocolate Cake
Here’s my favourite recipe for a delicious one bowl chocolate cake, that I know you’ll just adore ! The recipe is from my new cookbook Purely Delicious and it’s loaded with super foods and antioxidants. This cake will suit most eating styles and it can be enjoyed by everyone – whether you’re gluten free, dairy free, paleo or just love eating chocolate, this cake is for you. My Naked Chocolate Cake is super moist and decadent and you’ve got the option of topping it with your favourite frosting. My frosting of choice is a velvety chocolate ganache or for a lighter frosting spread it generously with my healthy chocolate mousse.
What’s great about it:
Cocoa is one of the highest known antioxidant whole foods on the planet. Rich in magnesium, iron, copper, manganese, riboflavin and essential micronutrients for health and vitality. Cocoa also contains theobromine that boost endorphins and increases mental alertness.
Cold-Pressed Olive Oil is my number-one favourite and I use it liberally in all types of cooking including baking. This oil is beautiful-tasting and marries perfectly with chocolate. Olive oil is a rich source of antioxidants and mono-unsaturated fatty acids – one of the main reasons why a traditional Mediterranean diet is wonderful for heart health is due to this oil’s prevalence. Olive oil has some unique qualities that make it stable under cooking conditions, and provided you’re buying high-quality olive oil to begin with, you can sauté and bake to your heart’s content.
Coconut Flour is gluten free and nut free so it’s kind to sensitive digestive systems. It’s a little difficult to bake for beginners, but once your perfect your ratio of flour to liquid - it’s smooth sailing. Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours.
Vanilla helps relax the nervous system and reduce inflammation. It is rich in antioxidants and can also enhance mental performance.
Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. Cinnamon can also help boost brain activity.
1/2 cup (2 3/4 oz) Naked Chocolate or a good quality unsweetened dark cocoa powder such as Valrhona
1/2 cup (2 3/4 oz) coconut flour
2 1/2 teaspoons gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
6 free-range organic eggs
1/2 cup organic maple syrup or your choice
1/2 cup (4 1/2 fl oz) cold pressed olive oil
1/2 cup coconut milk
1 teaspoon vanilla paste
Preheat oven to 160°C (320°F)
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt into a mixing bowl.
Add the eggs, honey, vanilla, coconut milk and olive oil.
Mix well until smooth and combined – a whisk works well for this.
Pour into a 20 cm (9 inch) baking tin lined with baking paper.
Bake the cake for 55 – 60 minutes or until cooked through. Best to test after 45 to make sure as oven temps may vary.
Remove from the oven and cool.
Spread with ganache or healthy chocolate mousse and enjoy
Notes + Inspiration
Frost with thick Greek Style yoghurt or whipped coconut yoghurt.