Kris’s Chocky Cake (Guilt & Gluten-free)

Taste as good as they look!

I love chocolate – who doesn’t? But I am making an effort to eat more of the beneficial (dark) chocolate and less of the naughty stuff… (you know, the milky chocolate filled with sugar, nuts or a truffle centre). So, channelling 2 of my fave health foodies (Patrick Holford & Teresa Cutter) I modified their recipes and came up with this – can I just say – glorious chocolate cake recipe that even the kids thought were pretty damn good.

Makes 10-12

  • 125g good quality dark chocolate (70% Cocoa)
  • 2/3 cup macadamia oil
  • 1/3 cup Agave nectar (or pear juice concentrate)
  • 2 ripe bananas
  • 4 eggs (preferably organic or free-range)
  • 2 tsp vanilla extract
  • 1 cup ground almonds
  • 2 tsp baking powder
  • 1/4 cup cocoa powder
  • 1 cup frozen raspberries

1. Preheat oven to 180-200 degrees C. Line a square baking tine with baking paper.

2. Melt the chocolate

3. Add everything into a blender (or mix by hand) except raspberries, and blend on low speed until all well combined.

4. Stir through raspberries. Pour into cake tin. Cook for 25-30 minutes or until just firm.

Enjoy with some extra raspberries on the side and a big smile!

Some Facts

It is a fact that Raw Cacao (or cocoa powder) contains antioxidants that rival fruit for better health. Many studies have shown dark (emphasis on dark) chocolate is healthy for the cardiovascular system. And now research shows gram for gram, there are more antioxidants, polyphenols and flavanols in cocoa powder than fruit juice!

Plus it’s high in magnesium and iron, and contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain.  It contains the stimulants theobromine and caffeine that can increase alertness and give you a pleasurable sensation similar to the high people get after exercise.