“Nutella” & Strawberry Cake

Who doesn’t love a good cake? This cake is free of refined sugars, gluten, wheat and dairy products, but tastes so delicious, you’ll never guess. I’ve taken it to a whole new level with a natural Nutella icing. Oh yes. This icing is probably my favourite thing in the world, I could eat a whole pot full, and as a result always spend about an hour trying to scrape every morsel of it left in the blender, into my mouth!

Coconut oil, despite its bad reputation as a high fat oil, is actually full of the good healthy fats, the ones our body needs to function properly! It’s full of medium-chain fatty acids, increasing the HDL’s in the body, which helps promote heart health, and lower the risk of heart disease. They’re also a great natural egg replacement for vegan baking. Another main ingredient we use are almonds, which we grind to make almond flour. Almonds are full of Vitamin E, which promotes healthy hair and glowing skin. Almonds are also an amazing protein boost with the amount in this recipe equating to roughly the same as three steaks, I kid you not!

The smell when this cake bakes in the oven is magical, I am always so impatient about leaving it for almost an hour. But trust me, when its out of the oven, and you spread with nutella icing, the wait is so worth while!

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Ingredients: 

Base: 

1 cup + 1 tbsp coconut oil, melted

1 cup ground almonds

1 cup gluten-free white flour

1 1/2 cup maple syrup

3 tsp baking powder

1 tsp himalayan salt

1/3 cup hazelnut milk

2 tbsp vanilla extract

 

Nutella icing: 

1 cup hazelnuts

1 cup dates

1/4 cup raw cacao powder

1/4 cup coconut oil, melted

1/2 cup water

 

Method:

Preheat your oven to 160°C. Line a round cake tin with baking parchment paper.

Pour the coconut oil into a large bowl. Add all the other cake ingredients and mix with a whisk or a large spoon until the batter is evenly mixed and uniform in texture. Pour into the baking tin and bake for 40-45 minutes in the oven.

Meanwhile, make the Nutella icing: Place the hazelnuts on a baking tray and roast for 10 minutes in the same oven as the cake. De-stone the medjool dates and add all ingredients to your blender, blend until smooth. Add the hazelnuts and blend again.

Once the cake is ready, it should look like the consistency of a brownie, fudgy and sticky.

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Remove from the spring form and leave to cool. Spread the Nutella frosting onto the cake and decorate with strawberries and shredded coconut.

 

 

 

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