- Health advice
- May 06, 2015
Here's a healthy recipe for a delicious chocolate cake. I borrowed the recipe from my friend's mother's book ‘gluten free grain free, food we love’ by Tania Hubbard. It’s so yummy and not too sweet. The chia seeds give it a nice texture and a bit of fibre, and it’s super easy to make!
Chia Seed Chocolate Cake
Mother's Day Chia Seed Chocolate Cake
- 4 tablespoons of Chia Seeds soaked in 1 cup of water for 15 minutes
- ½ cup of Raw Cocoa
- 125 grams of softened Butter (or Coconut Oil)
- 5 medium to large Eggs
- 1 cup 175grams Almond Meal
- 1 cup Coconut Palm Sugar
- Pinch salt
- 1 tsp Bicarb (aluminium free)
- 2 tsp Cinnamon powder and/or half teaspoon of Ginger powder (optional)
- Preheat oven to 180C
- Line a cake tin with butter or coconut oil
- Soak chia seeds in 1 cup of water for 15 minutes, stirring regularly
- In the meantime place cocoa, eggs, almond meal, sugar, salt, bicarb and butter in a bowl
- Whisk to combine well and break up any lumps (at least 1 minute)
- Add chia seed jelly and whisk until well combined
- Pour into cake tin
- Bake in oven for 35-40 minutes or until it bounces back when pressed in middle
- Let the cake cool for 5-10 minutes in the tin
- Finish cooling on a wire cooling rack
Teresa’s chocolate frosting
Mother's Day Chia Seed Chocolate Cake
- 1 can Coconut Cream
- ¼ cup Raw Cocoa
- ¼ cup Coconut Palm Sugar
- Open the coconut cream discarding the water (do not shake can)
- Beat all ingredients together
- Using a spatula or knife spread over the cake
- Sprinkle with Rose Petals (Optional)
Naturopath and Nutritionist Teresa Adouni
Teresa is passionate about nutrition and cooking. She believes that good health lies in balance and her aim is to help you find that balance using herbal medicine, and food as medicine.
