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You know what is better than pretty much anything ever? Cake. Cake is better. Cake is the best.

The other day I attempted to make a healthy spin on a black forest gateau. Except I couldn’t find cherries. And I had an epic hankering for macadamia nuts. So it sort of just became a fruity, chocolaty, nutty, gooey, creamy pile of seriously good food. Perfect for a special occasion. (Like, perhaps, a certain boys birthday.)

It was by far the best piece (or two) of cake I’ve had in a very, very long time. So if you want to try it (and why would you not), check out the recipe below.

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INGREDIENTS

For the cake

  • 1/2 cup blueberries*
  • 2 eggs
  • 1 cups ground almonds
  • 3 tbs coconut oil
  • 3 – 4 tbs rice malt syrup (depending on how sweet you like it)
  • 1 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/3 cup of nuts, roughly chopped (I used macadamia, but any would do really)
  • 1/3 cup of cacao nibs

For the chia jam

  • 1 cup of blackberries*
  • 1 tbs water
  • 1 tbs rice malt syrup
  • 2 tbs chia seeds

For the coconut cream

  • 1/2 pot of coconut yogurt (I use Coyo)
  • 1 tsp vanilla powder
  • Juice of 1/2 lemon

Finishing touches

  • Fresh blackberries*
  • Grated 100% chocolate

1 Preheat your oven to 160C, and grease or line your cake tin. (Side note; I used a baby 10cm tin for my rendition of this cake, and created 3 tall tiers, but a standard 20cm tin would work just as well, just go for thinner tiers.)

2 Throw all your berries, eggs, ground almonds, coconut oil, rice malt, baking soda and cocoa powder into a food processor and blend until smooth.

3 Stir in your chopped nuts and cacao nibs.

4 Pour the batter in to the prepared cake tin, and then pop in the oven  for about 40 minutes, or until a skewer comes out clean once inserted.

5 While the cake is in the oven, get your jam ready by add the blackberries, rice malt and water to a saucepan on a low heat. Mash up the berries a little and stir occasionally until these have broken down. Remove from the heat, stir in the chia seeds and leave to cool.

6 Once the cake is out of the oven, leave it to cool completely before decorating.

7 With the cake cooling and the jam setting, it’s time to get to the coconut cream, so take your coconut yoghurt and mix it with your vanilla powder and lemon juice. (Yup, that’s it.)

8 Now to assemble; I got 3 layers out of this cake mix and between each layer I put a generous spread of the chia jam, followed by a healthy mound of coconut cream spread across and finished with a layer of fresh berries. I repeated this between each layer and then topped off the cake with some 100% chocolate grated on top.

This cake is a rich and dark number, cut with fresh, tart berries and complimented completely with creamy coconut. Needless to say it did not last long in our house.

* Any type of berries could work in the cake mix, for your jam, or even your decoration, but if you go for frozen just make sure they are fully defrosted first.

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