Healthy Chocolate Mud-Cake

Paleo*, DF, GF, RSF & Lower Carb

Cake ingredients:

- 4 eggs

- 1/3 cup coconut oil (melted)

- 1/3 cup coconut milk (or choice of milk)

- 1 1/2 cups blanched almond meal/flour

- 1/2 cup tapioca starch (could opt for coconut flour instead - have not tested that out though)

- 1/3 cup raw cacao powder

- 1/3 cup chocolate protein powder (optional but if you don't use add more cacao powder and sweetener)

- 1/4 cup maple syrup

- 2 tbsp monk fruit sugar (could opt for coconut sugar instead)

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp vanilla extract

- pinch of salt

Optional: add 1 cup of dark chocolate chips into the batter (game changer! So yummy)

Icing ingredients: 2 options to choose from

Avocado Mousse frosting

1 large avocado

1/3 cup maple syrup

1/4 cup cacao powder

dash of coconut cream (or milk)

- Blend all together until smooth and creamy

Chocolate ganache

1 can of coconut cream (ideally an organic one or one without emulsifiers)

150g melted dark chocolate

1/4 cup maple syrup (or alternative sweetener)

- Blend in a high speed blender until creamy and thickens.


1. Heat the oven to 165C bake.

2. Line a cake tin with baking paper or oil it up so cake does not stick.

3. In a large mixing bowl add the wet ingredients; coconut oil, coconut milk, maple syrup, and eggs. Whisk until well combined.

4. Add the dry ingredients and mix until smooth.

5. Pour into a cake tin and bake - note it does not take as long as a normal cake, mine took around 20 minutes or so for the knife to come out clean so keep an eye on it.

6. Allow to cool down and in the meantime make the icing.

Tip: Best served with berries and coconut yogurt.