(Vegan, gluten free, dairy free, sugar free, soy free)



This cake came about when I wanted to create a chocolate cake without wheat, dairy and sugar. I played around with the number of eggs as well as the ratio of wet/dry ingredients, and after some failed attempts (no food was wasted – I love chocolate!) I finally came up with this delicious and moist recipe. ​


This cake is extremely rich. If you prefer not to have it so rich, use less cacao powder, and you may also need to reduce the amount of maple syrup.


This cake pairs very well with my Raw Raspberry Coulis. The tartness of the raspberries cuts through the richness of this chocolate cake.



2 cups almond meal

1/2 cup cacao powder

1/2 cup coconut milk

1/2 cup pure maple syrup

4 eggs

1 tsp baking soda




Preheat oven to 160 degrees C.


Combine all the dry ingredients in a large bowl, ensuring there are no lumps. Add the remaining ingredients and mix well.


Pour mixture into a lined round cake tin (24cm / approx 9 1/2 inch) and bake for 35 minutes or until when toothpick is inserted in the middle, comes out clean.


Allow to cool in tin before turning out onto a serving plate.


Dust very lightly with raw cacao powder before serving.

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