A gorgeous, delicious, healthy cake that is great to eat anytime! This recipe is an adapted version of Tania Hubbard's original Chocolate Chia Cake.
Preheat oven to 180C and grease and line a spring form cake tin, regular cake tin or muffin tray
In a bowl, mix chia seeds and water together. Set aside to thicken to a gel
In a bowl, mix the nut or seed meal, flour, sugar, salt, vanilla, cinnamon, dates and baking soda together
Melt coconut oil and cacao melts in small saucepan over low heat
Mix the wet ingredients into the dry mix and add eggs, chia gel and combine evenly. Mix through optional coffee or orange now.
Pour mixture into a cake tin and bake for 40 Minutes to 45 Minutes or until it springs back nicely and is cooked through. Remove from oven and allow to cool.
Melt cacao melts, coconut cream and coconut oil in small saucepan over low heat. Remove from heat and stir through salt and honey to taste.
Pour the ganache over the cooled cake evenly
Decorate with fresh berries, orange zest, shredded coconut, toasted nuts and seeds or edible flowers
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