Chocolate. Cake. Blueberries. Simplicity. These are some of my favourite things. So I combined them in to one awesome bundle: A paleo cacao and blueberry mud cake (that isn’t all bleh and dry like store bought nasty ingredient ones). It’s ridiculously easy and simple – from start to finish (including cooking) it takes about 40 minutes.
Get your toosh in the kitchen and whip this up. Asap.
200g/2 cups of almond meal/almond flour
1/3 cup of cacao powder
4 Tbsp of Baobab powder (this helps give this a good hit of vitamin C and energy boosting goodness – I use Aduna Baobab, it has the nicest flavour I have used – a lemony tart taste and it blends well)
1 tsp bicarbonate of soda
pinch sea salt
3 eggs whisked
1/2 cup of blueberries blended with 1/2 cup water & 1 tsp lemon juice
1/3 cup + 1 Tbsp of honey
2 Tbsp melted coconut oil
1 Tbsp of each: melted coconut oil, honey, and cacao powder mixed together
1. Preheat the oven to 180 degrees and line a 8.5inch cake tin (or grease with coconut oil) with baking paper (if bigger tin cook for less time if smaller cook for more; or make this in to cupcakes and cook for about 15-20 minutes).
2. Combine all the dry ingredients in one bowl and the wet in another bowl. Then combine in to the one bowl and stir (simple stir, no machines no whipping just stir and pour).
3. Pour your cake mix in to your tin and cook for 30-35 minutes until a toothpick comes out clean.
4. Allow to sit for 10 minutes then cut and serve warm drizzled with some topping (and some coconut flakes for extra prettiness; the topping is optional – most cakes need it as they are dry but this little gem is perfect with or without). Or you can chill and then spread your topping on and enjoy cold – totally up to you.
VEGAN option: for each egg substitute with one chia (or flax egg) – 1 Tbsp seeds to 3 Tbsp water and swap the honey for maple syrup. You can also add 1/2 tsp cayenne pepper to boost this cakes goodness and give it a tiny kick (you can barely notice the spice!)