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Chocolate Truffle Cake recipe

Grain free, gluten free, dairy free, nut free, refined sugar free

Ok, ladies here is my all time ever-so-indulgent chocolate truffle cake...I can't remember where I got the recipe from but it is insanely rich, delicious and a healthy alternative to a standard mud cake.

It utilised amazing fats such a coconut oil, coconut milk and the irreplaceable egg yolk!

Give it a go and let me know your thoughts....


- 1/2 cup raw organic honey (I use 100% maple syrup as I am not a huge honey fan, this also provides a lower fructose option)

- 1/4 cup unrefined organic coconut oil

- 4 large egg yolks OR 2 large whole eggs

- 1/2 cup full fat coconut milk (organic and no preservatives, gums or colours added)

- 1/2 cup cacao

- 1/2 tsp vanilla essence

- 1/4 tsp cream of tartar (found in supermarkets in baking section)

- 1/8 tsp baking soda (aluminium free)

- 1/8 tsp salt (Himalayan or Celtic salt is the best quality with higher mineral content and less processing undertaken)


- Preheat oven to 177*C (350F)

- Cream together honey/maple syrup and coconut oil (if you're lazy like I am you can also just melt the coconut oil and mix it with the honey/maple syrup)

- Mix in egg yolks (or whole eggs)

- Add coconut milk, cacao, vanilla, cream of tartar, baking soda and salt

- Mix until smooth

- Pour into a spring form tin

- Bake for 25-30mins (fudgier if baked for 25mins)

LET THE CAKE SIT AND SET FOR 5 HRS AT ROOM TEMPERATURE OR PLACE IN THE FRIDGE FOR AN HOUR OR SO BEFORE EATING. This ensures a more beautiful denser cake, however we often have some as soon as it cools (because we love our raw, organic treats) then pop it in the fridge until the next day to enjoy it as it's meant to be.

B xx

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