Rachel says that when she was growing up, her mum always made a boiled chocolate cake. This was a regular and a firm favourite for Rachel’s family. She added it up and with the buttercream icing it comes in at over 500 calories a slice!!
So she has made a healthier version of her old family favourite. Thanks Rachel!
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INGREDIENTS
- 120 grams light butter
- 120 grams coconut sugar
- 2 Tbsp cacao/cocoa powder
- 1/2 tsp baking soda
- 1 cup of water
- 1 & 1/2 cups wholemeal SR flour
- 1 whole egg + 2 egg whites
Frosting
- 150 grams light coconut cream (chilled for a few hours or overnight)
- 1 & 1/2 tbsp cacao/cocoa
- 2 tsp honey
METHOD
- Place butter, coconut sugar, cacao powder and water in a heavy based saucepan. Bring to the boil, stirring to mix ingredients as the butter melts. Boil for 2 and 1/2 minutes then take off the heat and rest for an hour.
- After the hour, preheat oven to 170C and line a cupcake tray with 15 cupcake papers.
- Whisk the eggs, add to the saucepan and mix well with an electric mixer.
- Sift flour. Add gradually and continue mixing. When smooth, fill cupcake papers with two heaped dessert spoons of mixture per cup. Bang the tray on the bench to bring the air bubbles to the surface. Bake for 20-25 minutes.
- When cakes are cool, make your frosting. Use the solid top of the coconut cream, leaving the milk for another recipe (or to add to your Healthy Mummy smoothies). Add to a mixing bowl with 1 & 1/2 tbsp cacao powder and 2 tsps honey. Whisk on high until whipped and well combined. Put back in the fridge to harden for 10-15 minutes. Spread or pipe frosting on top of cup cakes. Enjoy!
- Keep these babies in the fridge so that the frosting doesn’t run.
Makes 15 cupcakes. 129 calories per serve.
Recipe submitted by Rachel Lloyd.
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