As a self confessed chocoholic, I love to spoil you all with chocolate recipes; but this recipe for my perfect vegan chocolate cake has to be one of my all time favourite creations! It’s so light and delicious, and so amazing for your health too. The base ingredient for the cake is ground almonds, which when baked create a delicious fluffy moist cake. Almonds are also so fantastic for you, they are a great source of dietary fibre which helps to stabilise blood sugar levels, they have an abundance of vitamin E which is a powerful antioxidant, it enhances our immunity and fights free radicals in the body and it is also a fantastic source of plant-based protein with this cake having over a whopping 60 grams, that’s nearly the same as three fillets of steak!

The chocolate flavour of the cake comes from the superfood powder cacao, which is the same as cocoa most of us buy minus the sugar, additives and without being processed. Cacao is one of the richest sources of immune boosting antioxidants helping us fight illness and disease, it also helps the production of serotonin, the happy hormone in our body. To make this cake 100% natural and vegan, I use a mashed banana to create that gooey binding texture eggs have. This is a great replacement and also adds a wonderful complimentary richness to the chocolate. The icing is my favourite part, it’s so rich and silky, half of its gone before it’s even out the blender! All the ingredients are again so  health enhancing. Coconut oil is incredible for your skin, it also reduces bad cholesterol and thus prevents heart disease and strokes. It’s quite an expensive ingredient to buy, but once you’ve bought it lasts forever and has so many uses. I blend it in my smoothies, use it to make raw chocolate and to moisturise my face, it’s honestly so amazing!

I hope you all love this cake as much as I do! It’s the perfect healthy January treat – indulgent without breaking any New Years resolutions. Because its so rich in nutrients, your full and satisfied far quicker than you would be a regular sugar-laden cake, meaning you’ll eat less and really savour it.

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3 cups ground almonds
1/2 cup cacao
2 tsp baking powder
1 banana
2 tsp vanilla
1/2 cup olive oil/ coconut oil melted
1/2 cup  oat/almond milk
5 tbsp  agave/ honey

Method: Preheat oven to 180 degrees Celsius. Combine almond meal, cocoa powder and baking powder. Add the mashed banana (or eggs if you prefer) oil, milk and sweetener and mix well to form a smooth batter. Spoon into your cake tin. Bake for about 40 minutes, checking after half an hour, until risen/ cooked through.

Chocolate frosting:
1 cup medjool dates
1/4 cup cacao
1/4 cup coconut oil, melted (if necessary, can omit)
1/2 cup water

Method: De-stone the medjool dates and add all ingredients to your blender, blend until smooth! Blend and refrigerate until ready to spread.

vegan chocolate cake recipe