Cacao and ginger cake recipe – bake or slow cook!


100g raw cacao powder

250g almond butter (I used Pip & Nut Coconut Almond Butter)

4 tablespoons coconut flour

2-3 tablespoons ground ginger

2-3 tablespoons stevia

1 teaspoon baking powder

3 eggs

Optional extras:

Oats, seeds such as chia or flax

I threw all the ingredients into a mixing bowl then transferred to a cake tin (greased using coconut oil) and baked for around 25 minutes. Then cooled and cut into small squares (you don’t need massive slices of this – it has a very rich, slightly bitter taste due the raw cacao and lack of sugar, but that’s great if you’re a dark chocolate fan like me!)

This also works well as a warm, slow-cooked pudding. Cook on low for 2-3 hours – and for a real treat, in the last 20 minutes or so, make a hole in the centre of the pudding and fill with blocks of dark chocolate to melt…


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