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The Ultimate Chocolate Cake


50g rice flour
50g teff flour
50g millet flour
50g raw cacao powder
100g coconut palm sugar
½ tsp xanthan gum
1 tsp bicarbonate of soda
¼ cup agave
3 tbsp instant barley coffee in 30ml warm water
4 eggs
100g coconut oil (solid form)
100g coconut manna
70g agave
20g cacao powder


    1. Pre-heat oven to 175°C
    2. Sieve the rice, teff and millet flour with the raw cacao into a bowl and mix in the coconut palm sugar, xanthan gum and bicarbonate of soda and set aside.
    3. In two new bowls, separate the egg whites from the yolks and whisk the whites until they reach stiff peaks.
    4. Mix the egg yolks, agave and instant coffee together (make sure the water is not too hot as you will scramble the eggs)
    5. Mix the egg yolk mixture into the flours then gently fold in the whisked egg whites.
    6. Place the mixture into a 10inch tin and bake for around 22 minutes or until a skewer comes out clean.
    7. To make the icing put all the ingredients into a high speed blender and mix until a smooth velvety texture. If you leave this out it will get hard and become more like a hardened butter icing sugar so if you want it soft make just before you serve.
    8. I like to cut the cake in half to create two layers. To do this, just carefully cut horizontally through the centre of the cake with a bread knife when it has cooled.
    9. Spread a layer of icing between the two layers and then another on the top.
    10. Serve warm as its at its best!

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