It’s not often you find a cake that looks delicious, tastes delicious and is also full of healthy goodness.

This chocolate cake has tons of yummy Christmas love and is grain-free, sugar-free and topped with a dairy-free cashew frosting and shredded coconut (yum!)

Happy Baking

For the cake:

2 cups almond flour
1/4 cup cacao
1 teaspoon bicarb of soda
1/2 teaspoon himalayan salt
2 eggs
1 cup maple syrup
1/4 cup water
1 tablespoon vanilla extract (or vanilla essence)

Preheat oven to 180 degrees
Grease one 20cm/200mm baking tin (or two 15cm baking pans) with coconut oil

Mix almond flour, cacao, bicarb of soda and salt in a bowl
Add eggs, maple syrup, water and vanilla
Stir until batter forms
Pour into prepared pans

Bake for 25 minutes
Remove from oven and allow to cool completely before frosting

For the frosting:

2 cups cashews (soaked for at least 1 hour) – important to soak the nuts
1/2 cup water
2 T coconut oil
2 T maple syrup
1 1/2 teaspoons vanilla extract
dash of salt

Blend all ingredients in nutribullet or a high-speed blender until smooth and creamy.
Refrigerate until ready to use
(it’s delicious so try not eat it all before you frost the cake)

To finish:

Smooth frosting all over cake, covering tops and sides
Sprinkle either coconut flakes or toasted almond flakes on top

and enjoy x

Image credits and recipe are from Sweet Laurel