Easter chocolate cake / cupcake recipe

Easter chocolate cake / cupcake recipe

Ingredients – Cake

• 100g sugar free, dairy free chocolate (or try our homemade chocolate recipe here!)
• 1 cup almond meal
• 1 cup banana flour (you can just use 2 cups almond flour if you don’t have or like banana flour)
• 1 cup milk (we use Coco Quench)
• 100g coconut oil or butter
• 1/2 cup rice malt syrup or natural sweetener of choice
• 1/4 cup raw cacao powder
• 4 eggs
• 1 tsp. baking powder (gluten free)
• 1 tsp. 100% vanilla extract
• Optional 1 tbs. of collagen powder or other superfood powders like maca

Ingredients – the icing

• 1 cup dates – soaked in boiling water for 10 minutes, then drained
• 100g butter (can use Nuttelex or coconut oil if dairy free)
• 2 tbs. coconut milk or cream
• 1 tsp. 100% vanilla extract
• Pinch of salt
• Optional – add 1/4 or 1/2 cup cacao if you want salted chocolate icing

Method – Cake

1. Preheat oven to 180°C (350°F) and line a slice tin with aluminium free baking paper
2. Grate and melt the chocolate and set aside
3. In a blender or Thermomix, beat the oil and rice malt syrup together for 1-2 minutes
4. Add the eggs, vanilla, milk and mix well (don’t worry if it looks a little curdled)
5. Add the almond meal, cacao and baking powder and mix again
6. Slowly pour the melted chocolate into the mixture and slowly swirl it through
7. Pour into the lined tin (or cupcakes) and bake for 25 minutes (15-20 if cupcakes)
8. Allow the cake to cool completely and then ice and decorate

Method – Icing

1. In a blender or Thermomix whiz all ingredients until smooth, around 5 minutes.
2. Drizzle with melted chocolate and decorate with Easter inspiration.

Enjoy!

Easter recipes