One bowl chocolate cake with chocolate-coconut cream frosting


Chocolate cake

  • 100 g toasted almonds ground
  • 50 g white rice flour
  • 50 g rolled oats ground
  • 20 g teff flour
  • 70 g coconut sugar
  • 50 g cacao powder
  • 10 g ground chia seeds mixed with 5 tablespoons water
  • 1 medium banana ripe
  • 150 ml rice milk
  • 6 tablespoons coconut oil
  • 2 teaspoons baking powder

Chocolate - coconut cream frosting

  • 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 60 g dark chocolate
  • 1-2 tablespoons agave


Chocolate cake

  1. Preheat oven to 175° C. Line a 16 or 18 cm springform cake tin with baking paper.

  2. To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 10g of ground chia seeds with 5 tablespoons of water. Stir and let it rest for 2-3 minutes to thicken.
  3. In a large bowl, mix together the dry ingredients: ground almonds, white rice flour, ground rolled oats, teff flour, coconut sugar, cacao powder, and baking powder.

  4. Blend banana with 150 ml rice milk. Add it to the bowl with dry ingredients. Also, add coconut oil and soaked chia seeds.  Mix it with a stand or hand mixer for a couple of minutes until combined. 

    If the batter is too thick, you can add an extra 1 to 2 tablespoons of rice milk. 

  5. Pour the batter into the prepared cake tin and smooth the top with a rubber spatula. Bake for approx. 35-40 minutes.

  6. Remove from the oven and let it cool down.

Chocolate - coconut cream frosting

  1. Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
  2. Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.
  3. Spread the frosting evenly all over the cake. Decorate with blueberries.