Wednesday, 7 September 2016

Delicious & Quick Chocolate Cake


  • 1 cup plain flour
  • 1 cup organic cane sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/4 cup organic cold pressed coconut oil
  • 1/2 cup full cream milk
  • 1/2 cup boiling water
  • 1 tsp Whole Earth Chicory Root Coffee alternative
  • 1 large organic/pasture raised egg
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 4 tbsp cocoa powder
  • 2 cup icing sugar
  • enough milk to get the consistency you like 
  1. Preheat oven to 170C (160 if your using a fan or if your oven is usually very hot). Use a little bit of extra coconut oil to grease the bottom and sides of a 8x8 inch baking dish and then sprinkle over some flour.
  2. Mix all of the dry ingredients in a bowl (I used a stand mixer but a plain old mixing bowl and wooden spoon will also work). 
  3. Add the coconut oil, egg, milk and vanilla and stir to combine. Once everything is incorporated slowly add the boiling water, stirring to combine. The mixture will be quite runny. 
  4. Pour the cake batter into your prepared dish and pop it in the oven for 20-25 minutes or until it bounces back after being gently pressed. Allow your cake to cool while you make the icing.
  5. Mix all of the icing ingredients together and spread it over the cake once it has cooled.
  6. Slice and enjoy! You can even eat it straight from the dish if no one is looking.