Do you struggle to find a cake for special occasions, which is not only delicious, but also healthy, suitable for your weight loss plan and free from gluten, dairy, egg and nuts?
Well this is the perfect recipe for you!
Using good quality, low GI and nutrition-packed ingredients, this rich chocolate treat is both indulgent and satisfying – so you can enjoy it as part of a treat on your healthy weight loss plan

Notes:
-Ensure you chill your coconut cream in advance. I recommend preparing 2 cans to be sure you have enough. If time is short, you can try placing in the freezer for around 30 minutes.
-Choose a good quality coconut cream that will separate. I use Ayam Premium Brand.
-Buckwheat flour provides greater nutrition (eg. higher protein) but also has a much stronger, nutty flavor.  Regular wholemeal flour can also be used in the same quantity if you don’t require gluten free.
-This cake freezes well with the frosting for up to 2 weeks. If freezing for longer than 2 weeks, freeze the cake on its own and spread with fresh frosting before serving.
-Chopped dark chocolate can be used as a garnish instead of the cacao nibs. Just make sure its dairy-free chocolate if required. Fruit also makes a beautiful garnish.
-If a larger baking dish is used, the layers may not be strong enough to separate without breaking. If this happens, Leave the cake as a single layer, and use the full amount of frosting on the outside of the cake.
Ingredients- Cake

• 1 tbsp. chia seeds
• 3 tbsp. water
• 1 cup gluten free flour such as Bob’s Red Mill all purpose or buckwheat flour*
• 2 tsp bicarb soda
• 3 tbsp. cacao powder
• ½ cup coconut sugar
• ¼ tsp salt
• 1/3 cup rice malt syrup
• 1/3 cup rice bran oil, olive oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 2 tsp pure vanilla extract
• ⅓ cup water

Chocolate Cream Frosting

• 400ml premium coconut cream chilled overnight (Ayam Brand works really well)
• 1 tbsp. cacao powder
• 2-3 tbsp. pure maple syrup or rice malt syrup
• Cacao nibs, chopped chocolate or fruit to serve (optional)

Method
Preheat oven to 170°C
Line a small, round baking dish with high edges (approx. 19-20cm).
Mix chia seeds and 3 tbsp. water. Stir and leave to soak
Combine all dry ingredients thoroughly with a whisk.
Add wet ingredients, including chia seeds mixture and whisk gently until completely combined.
Pour mixture into baking dish, and bake for 40 minutes, until top of cake is just firm to touch.
Let cool in the dish or about 10 minutes. Remove and place onto a wire rack to cool completely.
Open chilled can of coconut cream and use a fork to scoop out all the thick liquid from the top into a bowl. If only about half the can is use-able, repeat this step with a second can.
Whisk or beat coconut cream until smooth. Mix in cacao powder and maple syrup until smooth and light.
Once cake is fully cooled, cut in half horizontally using a sharp knife. Spread 1/3 cream mixture in the middle and the remainder on top.
Gently cut into 12 slices and garnish to serve.
Serves 12 at 245 cal per serve
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