Paleo Chocolate Baobab Cake
This decadent chocolate cake with a gooey chocolate sauce is guaranteed to impress friends and family. Gluten-free, grain-free and full of nourishing ingredients like nuts, blueberries and our #feelgoodfruit baobab, it's an all round winner.
4 tbsp of Aduna Baobab Powder
1/3 cup Aduna Super-Cacao Powder
200g/2 cups of almond meal/almond flour
1 tsp bicarbonate of soda
pinch of sea salt
3 eggs whisked
1/2 cup of blueberries blended with 1/2 cup water & 1 tsp lemon juice
1/3 cup + 1 tbsp of honey
2 tbsp melted coconut oil
Optional Chocolate Sauce Topping:
1 tbsp of each: melted coconut oil, honey, and cacao powder mixed together.
Vegan Option :
For each egg substitute with one chia (or flax egg) – 1 tbsp seeds to 3 tbsp water and swap the honey for maple syrup. You can also add 1/2 tsp cayenne pepper to boost this cakes goodness and give it a tiny kick (you can barely notice the spice!)
Preheat the oven to 180 degrees and line an 8.5inch cake tin (or grease with coconut oil) with baking paper (if bigger tin cook for less time if smaller cook for more; or make this into cupcakes and cook for about 15-20 minutes).
Combine all the dry ingredients in one bowl and the wet in another bowl. Then add the wet to dry and stir just to combine. Pour your cake mix into your tin and cook for 30-35 minutes until a toothpick comes out clean.
Allow to sit for 10 minutes then cut and serve warm drizzled with some choc sauce (see above) topping (and some coconut flakes for extra prettiness; the topping is optional – most cakes need it as they are dry but this little gem is perfect with or without). Or you can chill and then spread your topping on and enjoy cold.
Recipe by Cat Elliot