Deliciously rich, moist and easy to make. Just mix together all the ingredients and pop it in the oven to cook.

A slice of this cake is the perfect addition to your afternoon cup of tea.

What you need:

2 ½ cups of almond flour

½ cup cacao powder 

1 tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup milk of choice (I used almond milk)

½ cup coconut oil, melted

½ rice malt syrup

¼ cup dark chocolate, roughly chopped

1 tsp pure vanilla extract

3 eggs, whisked

What to do:

Preheat oven to 160°C 

Combine dry ingredients into a large bowl and mix well

Combine wet ingredients in a separate bowl 

Pour wet ingredients into dry ingredients and mix thoroughly

Pour mixture into a lined cake tin and place in the oven for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when it’s cooked)

Remove from baking tin and let cool on a cake rack

Carefully slice, remember almond flour crumbles easily on the edges when cut.

Topping options

Dust with raw cacao or ice with a yoghurt chocolate icing

Chocolate yoghurt Icing

What you need:

1 1/2 cups of lactose free yoghurt (remove whey by sitting yoghurt in a sieve lined with a paper towels or cheese cloth) on a bowl, overnight in the fridge

2-3 tbsp of raw cacao

2-3 tbsp rice malt syrup (depending on how sweet you would like it)

What to do:

Mix above ingredients together before icing a cooled cake