Healthy Chocolate Cake with Cashew Hearts
This is a chocolate cake that is sure to impress. It has been shared with us by Fiona from Food 4 Thought. It is a flourless cake that is lovely and moist. The cashew hearts make a gorgeous addition!
Recipe Tester Feedback: "This cake is a great special occasion cake especially for those who are gluten free. It has an interesting texture and the nuts give it a great flavour with a divine chocolate ganache. My daughter's review was - 'This is awesome!'" - Elizabeth
No: Gluten / Dairy
Contains: Egg / Nuts
Total Preparation Time 1.5 hours
Makes a 20cm cake
Best kept refrigerated
- almonds - 120g, whole, skin on
- hazelnuts - 50g, can substitute for other nuts that you have on hand
- coconut - 20g, unsweetened, shredded
- coconut sugar - 40g
- bicarb soda - 1 tsp
- salt - ½ tsp
- cacao powder - 40g, raw
- coconut cream - 100g
- coconut oil - 50g, melted
- vanilla - 1 tsp, extract
- honey - 30g, raw
- eggs - 2
- Ganache Icing:
- chocolate - 100g, unsweetened, roughly chopped (*you can use non-dairy)
- coconut cream - 100g
- agave nectar - 30g, or maple syrup
- Cashew Hearts:
- coconut - 200g, unsweetened, shredded
- cashew nuts - 50g
- honey - 100g, raw
- Preheat oven to 180C.
- Line a 20cm round cake tin with baking paper.
- Add almonds (120g), hazelnuts (50g) and coconut (20g) into the bowl. Chop Speed 7 / 10 seconds.
- Add coconut sugar (40g), bicarb soda (1 tsp), salt (1/2 tsp) and cacao (40g) to the bowl. Mix Speed 3 / 5 seconds.
- Add coconut cream (100g), coconut oil (50g), vanilla (1 tsp), honey (30g) and eggs (2) to the bowl. Mix Speed 3 / 5 seconds.
- Scrape down sides and pour into prepared tin.
- Bake for 20-25 minutes. Test that the cake is cooked in the centre by inserting a wooden skewer or toothpick. If it comes out clean, your cake is ready. Don’t over bake this cake or it will go slightly dry.
- Cool in tin for 5 minutes then cool on wire rack.
- Add chocolate (100g), coconut cream (100g) and syrup (30g) to the bowl. Program 3 minutes / 70C / Speed 2.
- Remove from bowl and set aside in the fridge for 10-15 minutes or until it cools.
- Pour approximately half icing over the top of the cake and use a spatula to gently push over edges. The icing should stick to the sides of the cake. If necessary, place it in the fridge for 5 minutes to thicken a little more then try again. You should be able to cover the cake completely.
- Line a 22cm square cake tin with baking paper.
- Place coconut (200g), cashews (50g) and honey (100g) to the bowl. Blend Speed 8 / 30 seconds.
- Scrape around sides of bowl, and pour into prepared tin. Moisten hands slightly and press into an even layer. This will be quite thin. You can also use a solid based glass to create a smooth top. Place in the fridge to set (about 20 minutes) then remove from tray and cut into desired shapes.
- Decorate the top of the cake with the hearts by sitting them on top.