Healthy Chocolate Cake

Chocolate cake. A classic and a favourite. This scrumptious cake is moist and has a gooey icing on top!

My choice of sweetener for this cake is rice malt syrup (RMS). I like using RMS for how it behaves in baking. I find it works better than honey, yet honey is my favourite go to for anything raw.

With all the mixed information out there, it’s important to note that RMS is still a sugar, containing maltose (2 glucose molecules stuck together) and glucose.

Fun Fact - Glucose is the main source of fuel for the brain and can be metabolised by all cells of the body. Fructose, on the other hand, is predominantly metabolised by the liver.

This is just a simple definition stating the scientific facts. SO much more could be said when defining sugar, but this is not the time or place.. because I get it, you’re here for the choccie cake!

Happy Baking!

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 8

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Ingredients

2 cups almond meal

1/4 cup (for cake) + 1 1/2 tablespoons (for icing) unsweetened cocoa powder

2 tablespoons flax seeds

1 teaspoon baking powder

2 eggs

1/2 cup rice malt syrup

1/4 cup extra virgin olive oil

1 1/2 teaspoons vanilla essence/extract

1/2 cup pitted dates (dried or fresh)

5 tablespoons milk of choice

Instructions

1

Preheat oven to 180˚C.

2

For the cake - Add almond meal, 1/4 cup cocoa powder, flax seeds and baking powder to a medium bowl and mix until combined. Add eggs, rice malt syrup, olive oil and 1 teaspoon vanilla essence/extract and mix until combined. Pour into a round 8 x 8 inch baking tray (or smaller) and bake for 25 - 30 mins.

3

For the icing - place dates in a blender and blend until they clump and become a paste. Add the rest of the ingredients, yet slowly adding 1 tablespoon of milk at a time and continue to blend until smooth consistency. Spread evenly over cooled cake and enjoy.