This gorgeous gluten-free cake tastes as beautiful as it looks. Blueberries are a wonderful source of potent antioxidants called anthocynanins that help protect the body against free radical damage, which is linked to the development of chronic diseases like cancer and heart disease, and premature ageing. Lavender has a lovely, soothing effect on the body, aiding relaxation and helping induce sleep.
Serves: 6
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Servings
6
Prep time
Cook time
Recipe
Ingredients
- ½ cups raw cacao powder
- 2½ cups almond meal
- 1 tsp baking powder
- ½ cup cold-pressed coconut oil
- 1 tsp vanilla bean paste or extract
- 3 organic eggs
- ½ cup milk of choice
- ½ cup raw honey
-
- Lavender Cream
- 250mL cream
- ½ tsp dried lavender
- ½ tsp vanilla bean paste or extract
- 1 tsp raw honey
-
- Topping
- 180g good-quality dark chocolate
- 1 heaped tbsp cold-pressed coconut oil
- Punnet blueberries
- Dried or fresh lavender, for topping
Method
- Preheat oven to 160°C.
- Place cream and dried lavender in small saucepan over medium heat and simmer for 3 mins. Place in fridge for at least 1 hour, then press cream through sieve or strainer to remove lavender buds. Beat cream with vanilla and honey and keep in fridge until cake has cooled.
- Place all cake ingredients in food processor and blend until well combined.
- Pour half of mixture into small round cake tin lined with baking paper. Bake for 45 mins, until skewer comes out clean from centre.
- Place on cooling rack and bake other half of mixture for same amount of time. If you have two baking tins the same size, you can put them in the oven at the same time.
- Once both cakes have cooled completely, top one half with cream, then some blueberries, then place other cake half on top.
- Melt chocolate with a heaped tbsp of coconut oil. Pour melted chocolate over top, so it starts to drip down sides of cake.
- Wait until chocolate sets then decorate with blueberries and lavender.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
