Nourishing Chocolate Loaf Cake (Vegan, Gluten Free, Refined Sugar Free)

How to Make Healthy Chocolate Cake From Scratch 

 Natural Ingredients

Quick & Simple

Nourishing, wholefoods, chocolate, orange, cake, natural, gluten free, vegan, sugar free, mum, kids, family

So you are looking for a healthy, low calorie alternative to cake? 

This healthy cake is made without flour and without sugar, and is the perfect recipe for everybody in the family as its full of nutrients.  This nourishing chocolate cake is a weekend bake essential, and is perfect for parties when you are hosting for guests with food allergies or catering for vegans. 

Fancy an alternative to chocolate cake? 

What makes this cake Nourishing & Allergen Free?

  • Molasses-Lowest sugar content of any sugar cane product, an its packed full of nutrients such as iron, calcium, B6, and selenium. 
  • Oat Flour-Oats are notorious for their health benefits. Filled with fiber, they help lower cholesterol levels, and they are filled with antioxidants. 
  • Tahini-A good source of methionine which aids in liver detoxification, and a great source of calcium (perfect for any dairy free individuals or vegans).
Nourishing, wholefoods, chocolate, orange, cake, natural, gluten free, vegan, sugar free, mum, kids, family

The Recipe:

10 Minutes Preparation, 35 minutes Bake
Serves 8

What you will need:

  • 1/4 Cup Molasses
  • 1/4 Cup Tahini
  • 1 tsp Orange Extract
  • 6 tbsp Almond Milk
  • 100g Oat Flour
  • 1 tsp Baking Powder
  • 25g Cocoa Powder
  • 100g aquafaba 

For the coconut drizzle: 

  • 75g coconut cream (melted)
  • 2 tbsp maple syrup 
  • 1/4 tsp cornflour 

Method:

  1. Pre-heat your oven to 180c, and line a medium baking tin with baking parchment.
  2. In a bowl add your dry ingredients (flour, baking powder, cocoa powder)
  3. Whisk up your aquafaba, until it is doubled in size white and fluffy.
  4. Add your wet ingredients to your dry and fold in the aquafaba.
  5. Whisk together until completely combined.
  6. Place in the oven for 35 minutes or until a knife comes out clean. 
  7. Add your hard coconut cream to a bowl and melt over a saucepan of boiling water. To do this add a small amount of water to a saucepan and simmer, in a glass bowl place your coconut cream and place this over the water. Stir the cream until it is completely melted.
  8. In a separate bowl, add a 1/2 tsp cornflour and add 2 tbsp of almond milk to form a paste. 
  9. Mix in your maple syrup and corn starch mix, and whisk.
  10. Drizzle over your cake once it is cooled and leave to set.
  11. Decorate with Edible flowers or any decoration you like!
Enjoy! 

Make sure to share this recipe with anyone who needs to give this a try, and comment below what recipe you would love to see made easy & allergen free!

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4 comments

  1. It looks sooooooooooo yummy! Your recipes make me want to whip out a baking tray and have a go at baking myself!

    Julia xx
    theglassofclass.com

    ReplyDelete
  2. The way you’ve swapped different ingredients out is so clever, who would have thought you could replace dairy for tahini?! This cake looks gorgeous as well x

    Alice | www.accordingtoalicex.com

    ReplyDelete
  3. I love your recipes girl! They're perfect and I love how you've managed to swap with different ingredients, makes it appealing for all. Your recipes seems super easy to follow, one day I must try them for myself to see.

    Gemma | www.anoceanglimmer.wordpress.com

    ReplyDelete
  4. Your images are amazing, the food looks incredible!x

    Francesca | Francesca Alice 🌿

    ReplyDelete

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