Healthy Chocolate Cake


Healthy Chocolate Cake


This chocolate cake is perfect for Valentine’s Day or any special occasion. It’s rich, gooey and super sexy, yet flour and gluten free.

The main ingredient is eggs, packing the cake with high quality protein! Always try to buy free range or pasture raised eggs when you can, which will supply your beautiful body with extra omega goodness.

This gorgeous cake will last a few days in the fridge, although I’m sure you won’t need it to last that long!

I love seeing your recreations, please share them with me via InstagramFacebook and Twitter using #gettheglow #madeleineshaw


Preheat your oven to 180 C.

Grab the chocolate and break it into pieces. Melt it on a low heat in a pot. Then leave it to the side.

Place the coconut sugar and oil/butter in the food processor and cream for a few minutes. Cut the vanilla pod in half and scrape out the vanilla.

Separate the eggs into egg yolk and whites. Pour the yolks, chocolate, a pinch of salt, almonds and the vanilla bean into the food processor and process until combined. Pour this into a large bowl.

Whisk the egg whites until fluffy. Fold the whites into the chocolate mix and stir gently.

Grease a small cake tin with coconut oil. Pour in the cake mix and bake for 20 minutes. Then remove and let cool for 10 minutes.


Images: Holly Clark Photography

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