Print Options:

Chocolate Cake with Coffee Syrup and Raspberries

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

Chocolate cake with a coffee kick!

DF, NF
 1/2 cup Changing Habits Coconut Oil
 A pinch of Changing Habits Seaweed Salt
 1/2 cup Changing Habits Rapadura Sugar
 4 large eggs
 3/4 - 1 tsp baking soda
 1/4 cup Changing Habits Cacao Melts
 1/2 -3/4 cup Changing Habits Emmer Wheat Flour
 1/2 cup fresh raspberries for garnishing
 Freshly whipped cream, thick coconut cream or Kultured Wellness cultured coconut yoghurt for garnishing
Coffee Syrup
 1/4 cup Changing Habits Rapadura Sugar
 2-4 shots of organic espresso
 2-4 Tbsp filtered water
1

Preheat the oven to 170C and grease and line a square tin.

2

Add the coconut oil and cacao melts to a small sauce pan and heat on low and stir to combine and melt.

3

Add all other ingredients to a bowl (start with 1/2 cup emmer wheat flour, add more later if needed).

4

Once the cacao has melted, pour into the bowl with the other ingredients and stir to combine evenly.

5

Pour into the lined tin and bake in the oven for 35-40 minutes or until cooked.

6

Once cooked to your liking, remove from the oven and allow to cool until room temperature.

7

Add the sugar, coffee and water to a small saucepan and heat on low to dissolve the sugar, allow to simmer on low to medium heat and allow to thicken and for the water to evaporate slightly.

8

Once ready, cut the cake into 4 large beautiful squares, place onto plates and drizzle the coffee syrup over the cake.

9

Garnish with freshly whipped cream or thick coconut cream or cultured coconut yoghurt and fresh raspberries on top.

Nutrition Facts

Serving Size Serves 4